Ice Cream Sandwich

Place the dough on the silicone mat and cover it with another freezer bag.

Repeat the process until all are assembled.

Place one biscuit at the bottom, a slice of ice cream on top, then another biscuit.

Cut the ice cream using the same square cutter.

Once the biscuits have cooled, remove the ice cream from the freezer.

Bake the biscuits for only 7 minutes to keep them soft.

Preheat the oven to 180°C (356°F) for 30 minutes.

Place the trays in the refrigerator for 5 minutes to firm up the dough due to warm weather.

Arrange the pieces on lightly oiled baking trays.

Cut the dough using the square biscuit cutter, then make small holes in each piece using the wooden skewer.

Roll out the dough with the wooden rolling pin until it becomes a thin, even layer.

Place the Chantilly cream, patisserie cream, vanilla, cold liquid milk, and condensed milk in a mixing bowl.

Knead the mixture by hand until you get a cohesive dough.

Combine the dry ingredients with the egg, oil, and sugar mixture.

In another bowl, mix together the flour, cocoa powder, baking powder, and salt.

Add the powdered sugar and mix with a hand whisk until partially dissolved.

Mix well until combined.

To prepare the biscuits, place the egg, vanilla packet, and oil in a mixing bowl.

Place the container in the freezer for 8 hours or overnight until the ice cream is fully frozen.

Pour the ice cream mixture into the container and spread it evenly with a spatula.

Prepare the square or rectangular container by lining it with a freezer bag.

Mix well with the electric mixer until you get a homogeneous mixture.