Ice Cream Sandwiches with Caramelized Milk and Vanilla

• • 40 Petit Beurre style biscuits

For the ice cream with caramelized condensed milk

• • 1 can (395g) caramelized condensed milk (Dulce de leche)
• • 1 package (200g) Cream Cheese
• • 2 sachets (10g) vanilla
• • 1 cup Frozen vegetable cream (250ml)

For the vanilla ice cream

• • 1 can (397g) condensed milk
• • 1 package (200g) Cream Cheese
• • 2 sachets (10g) vanilla
• • 1 cup Frozen vegetable cream (250ml)

1. 1. Line a rectangular baking pan measuring 23x33cm with plastic wrap, ensuring it covers the entire bottom and sides well, with an overhang. Make sure the wrap adheres well to the corners and sides of the pan so you can arrange the biscuits evenly. Place 20 biscuits on the bottom of the pan.

For the ice cream with caramelized milk:

1. 1. In a bowl or the bowl of a mixer, combine the caramelized condensed milk, cream cheese, and vanilla. Beat until it forms a cream. Gradually add the frozen vegetable cream, beating until it becomes light and mousse-like, about 7-8 minutes. Spread the caramel ice cream over the biscuits.

For the vanilla ice cream:

1. 1. Place the condensed milk, cream cheese, and vanilla in the bowl or the bowl of a mixer. Beat until it forms a cream. Gradually add the frozen cream and beat until it becomes light and mousse-like, about 7-8 minutes. Spread the vanilla ice cream over the caramelized condensed milk ice cream. Place the remaining 20 biscuits on top. Close well with the plastic wrap and place the ice cream in the refrigerator for at least 12 hours, or preferably for 1 day. When serving, take it out of the freezer for 10-15 minutes. Open the plastic wrap on the surface and invert it onto a cutting board. With the help of the plastic wrap, remove it from the pan. Cut the ice cream sandwich where the biscuits are divided and serve. If there is any leftover ice cream, place it in an airtight container and store it in the freezer.