Parle-G Ice Cream Sandwich with Chocolate Dip
Thin Parle-G biscuits sandwich vanilla ice cream (from the tub, no-churn, or churned custard), then a half-dip in milk chocolate and rainbow sprinkles. Freezer-friendly Indian fusion treat.
Ingredients
For the sandwiches (pick one ice cream path)
- 24 Parle-G biscuits about 12 sandwiches
- 2 to 2 1/2 cups softened vanilla ice cream of choice OR homemade vanilla from one of the paths below
No-churn vanilla (optional homemade base)
- 2 cups cold heavy cream
- 14 oz sweetened condensed milk one standard can
- 2 tsp pure vanilla extract
- tiny pinch fine salt
Churned vanilla custard (optional homemade base; yields about 1 quart)
- 3/4 cups whole milk
- 1 cup granulated sugar
- pinch fine salt
- 1.5 cups cold heavy cream
- 2 tsp pure vanilla extract or 1 vanilla bean, split and scraped
Chocolate dip and finish
- 6 oz milk or semi-sweet chocolate or good-quality chips; chopped
- 1 tsp neutral oil optional, for a thinner shell
- 3 to 4 tbsp rainbow sprinkles jimmies work best; avoid very large sugar shapes
Instructions
Prep the ice cream (choose one path)
- Store-bought: soften on the counter about 5 to 8 minutes until scoopable but still firm enough to hold peaks.
- No-churn: whip cold heavy cream to stiff peaks. Stir condensed milk with vanilla and salt. Fold whipped cream into the condensed milk in thirds, keeping volume. Pour into a loaf pan, press plastic wrap to the surface, and freeze at least 6 hours or overnight.
- Churned: heat milk with sugar until dissolved. Mix heavy cream. Chill completely, then churn per your ice cream maker instructions. Freeze until scoopable.
Assemble the sandwiches
- Pair biscuits by size. Place a small scoop of ice cream on one biscuit; top with a second biscuit. Press gently until the ice cream reaches the edges in an even rectangle. Wipe the sides with an offset spatula or butter knife.
- Freeze on a parchment-lined tray until very firm, at least 1 to 2 hours (longer if using churned ice cream).
Dip and finish
- Melt chocolate with oil if using, in short microwave bursts or over simmering water, stirring often. Cool until fluid but not hot to the touch.
- Dip each sandwich halfway; let excess drip off. Immediately sprinkle rainbow sprinkles onto the wet chocolate. Return to parchment.
- Freeze until the chocolate shell is firm, about 20 to 30 minutes. Serve cold.
Notes
Total time assumes store-bought or already-frozen homemade ice cream, about 2 hours freezing sandwiches, then dipping. No-churn base needs at least 6 hours (often overnight) freezing before assembly; add that unattended time separately.
If the top biscuit cracks, the ice cream was too hard. Let it soften a few minutes and try again.
For parties, assemble and freeze sandwiches up to three days ahead without the dip; dip and sprinkle a few hours before serving so the shell looks fresh.
Dairy-free: use plant-based vanilla ice cream and dairy-free chocolate; confirm biscuit ingredients fit your diet.
Chocolate that seizes often saw water or overheating. Use a completely dry bowl, melt gently, and a little neutral oil can help thin slightly thick melted chocolate.
Store finished sandwiches in an airtight container with parchment between layers up to 1 week in the freezer; biscuits soften slightly over time but stay pleasant when kept frozen.
Tried this recipe?Let us know how it was!