2 cups heavy cream
1 14 oz. can sweetened condensed milk
Zest of 1 small orange
3 tablespoons fresh squeezed orange juice
1 teaspoon vanilla extract or vanilla bean paste
Pinch of salt
10 graham cracker squares
1/2 cup mini chocolate chips
Prepare an 8×8 inch* baking pan by lining with foil. Set aside.
In a large bowl, or the bowl of a stand mixer, whip the heavy cream with a hand mixer or the whisk attachment until
stiff peaks form.
In a medium bowl or large measuring cup with a spout, whisk together the sweetened condensed milk, orange
juice, zest, vanilla extract and salt until fully combined.
Slowly drizzle the condensed milk mixture into the whipped cream with the mixer on medium-low speed until it is
fully incorporated — the mixture should remain thick and somewhat fluffy.
Carefully pour the mixture into the lined baking pan and smooth the top as evenly as possible. Place in the freezer
and freeze for about 4 hours or until solid.
When the ice cream is set, remove from the freezer and carefully cut into squares or rectangles, using graham
crackers as a guide.
Place mini chocolate chips on a small plate and, before serving, press gently to adhere the chips to the sides of
each ice cream sandwich before serving. {Note: They hold better if you return the sandwiches
