“Clo-coa” Hot Chocolate Bomb
No Churn Berry Ice Cream Sandwiches
Meet the perfect summer side for all your summer grilling! This summer corn salad is topped with a zesty ranch made with Clover Sonoma Pasture Raised Organic Greek Yogurt for a creamy and refreshing finish.
Ingredients
No Churn Ice Cream Filling
- 1 14 oz can sweetened condensed milk
-
2 cups Clover Sonoma Pasture Raised Organic Heavy Whipping Cream, cold
-
1 tbsp vanilla extract
-
1 pint fresh blueberries
- 1 jar raspberry jam, 10-12 oz
Cookie Crust
- 12 oz crushed graham crackers
- 1 stick Clover Sonoma Pasture Raised Organic Unsalted Butter, melted
- 3 tbsp granulated sugar
- 1/4 tsp salt
Directions
1
Make the crust: In a bowl, mix crushed graham crackers with melted butter, sugar, and salt until the texture resembles wet sand.
2
Line 2 square 8 x 8 pans with parchment paper. Press half of the mixture firmly into the bottom of one of the pans to form the base. Using your hands or the bottom of a jar, press down the mixture until it forms a flat layer.
3
Repeat with the remaining crumbs with the second pan to form the top layer. Freeze the layers for 20 minutes.
4
Make the vanilla base: In a separate bowl, whip the heavy cream with a whisk or hand mixer until stiff peaks form.
5
Gently fold the condensed milk and vanilla into the whipped cream until smooth and airy.
6
Pour the ice cream mixture over the bottom crust and spread evenly.
7
Swirl in the raspberry jam by spooning dollops across the mixture and gently folding with a spoon or spatula to create ribbons.
8
Scatter the blueberries all over and top with the remaining graham cracker layer and gently press down to set.
9
Cover and freeze for at least 6 hours or overnight until solid.
10
Slice into squares and let them sit at room temp for 2–3 minutes before enjoying.
