Paris Olympics Ice Cream Sandwiches

The time has finally arrived. I have waited literally four years for this moment. The olympics has made it to my favorite city in the world and I am so very to celebrate. These next two weeks will be forever ingrained in my mind. I’m ready to see the world’s best athletes culminate and be surrounded by beautiful moments. Think of all the statutes in art and physical form together, united in one accord. What a magnificent time to be in the City of Lights.

I have been preparing for these two week in Paris for years. I made sure I wasn’t going to miss out on this lifetime event in my favorite city in the world. I was able to secure my trip and even some tickets to events after waiting patiently for some time. It’s well worth the wait because being at the Olympics in Paris is so deserving.

Now that Paris Olympics 2024 has made it to the main stage I am ready to celebrate not only in Paris, but with a new recipe. I can not let this moment pass by without a decadent, medal deserving, inspired delicacy with French inspiration. I used the French flag to inspire me to create some delicious no-churn ice cream. The fruity fresh ice cream is then placed in between fabulously olympic decorated cookies.

These Paris Olympic Ice Cream Cookies turned out fantastic. A gold metal is definitely deserved for this recipe.

Please see recipe and step by step video below.

Paris Olympics Ice Cream Sandwiches

For the Ice Cream:

1.2 oz (34g) freeze dried raspberries

1.2oz (34g) freeze dried blueberries

16oz (473mL) whipping cream, very chilled

14oz. (396g) sweetened condensed milk

1 fresh vanilla bean or 2 tsp (8.4g). of vanilla extract

For the Cookies:

2 cups (240g) all-purpose flour

¼ cup (28g) almond flour

1 tbsp. (8g) tapioca flour ( you can substitute cornstarch)

1 tsp. (4.8g) baking powder

½ tsp.(3g) salt

1 cup (227g) unsalted butter, at room temperature

1 cup (200g) granulated sugar

2 large eggs, room temperature

1 ½ tsp.(6.3g) vanilla extract

½ tsp. (2.1g) almond extract

1 tsp. (2g) lemon zest

Directions

For the ice cream:

Using a food processor, grind raspberries into fine ground powder. Place in a bowl and set aside. Repeat steps with the blueberries. Set aside.

In a large bowl, using a hand or stand mixer add heavy cream. Whip heavy cream on high speed until it doubles in size and soft peaks form.

Continue using hand or stand mixer on medium speed add in sweetened condensed milk. Whisk into heavy cream until completely combined. Add vanilla. Continue whisking until fully combined. Be sure not to over mix or cream will deflate and ice cream won’t be airy.

Use a spatula and divide ice cream into three bowls equally. Use spatula and fold raspberries into a bowl. In another bowl, fold in blueberries.

Use spatula to gently place ice cream into layers in loaf pan. Cover ice cream with plastic wrap and place in freezer for at least 4 hours, but preferably overnight to harden.

While the ice cream is in the freezer, make the cookies.

For the cookies:

Preheat oven to 350 degrees. Butter and parchment paper bottom of two 9 by 13″ baking pans.

In a medium mixing bowl whisk together flours, baking powder and salt. Set aside.

In the bowl of an electric stand mixer cream together butter with granulated sugar until blended. Scrape down mixing bowl. Add eggs one at a time. Scrape down mixing bowl again. Add vanilla, almond extract and lemon zest. Add flour mixture to bowl. Mix cookie dough until just combined. Be careful not to over mix or dough will be tough.

Divide cookie dough in half. Spread half of mixture into prepared 9×13 baking dish. Repeat with second half of dough and other baking pan. To help even it out, I like to press even with greased hands (sprayed with non-stick cooking spray).

Bake in preheated oven for approximately 14 -16 minutes until dough has puffed up slightly and is golden brown on the edges.

Let cookies cool completely on a wire rack until room temperature.

Once cookies have cooled. Cut cookie into 4-6 pieces from each baking pan.

Decorate cookies with candy melts, sprinkles, Cosmic Shimmers (edible glitter) and edible decorations.

Remove ice cream from freezer, cut ice cream out of loaf pan and place onto cookie slices. Place another decorated cookie slice on top of ice cream to make sandwich.

Devour and enjoy!