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Vanilla Caramel Tea-licious Ice Cream Sandwiches

Delicious Vanilla Caramel ice cream sandwiched between two wafers to wow your family or guests.

45 Minutes
1 Quart=24 ice cream sandwiches


  • 1 ¾ cups (409mL) whole milk
  • 6 Bigelow® Vanilla Caramel Tea Bags*
  • 2 cups (500mL) heavy cream
  • 2 eggs, beaten
  • ⅔ cup (160mL) sugar
  • 48 chocolate or vanilla wafers - 2 ½ inches in diameter

*This recipe is delicious using any of our Bigelow products. Suggested flavors are: Constant Comment®, Vanilla Chai,  French Vanilla, Perfectly Mint or Spiced Chai.


Requires Ice Cream Maker. In a small saucepan, combine ½ cup milk (reserve remaining milk for later use) and 6 Vanilla Caramel tea bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Squeeze tea bags, remove and discard. In a small mixing bowl, beat the eggs, add the tea/milk mixture, remaining milk, cream and sugar. Pour back into sauce pan and heat over low heat until the custard thickens but does not boil. Remove from heat and strain; chill. Pour into ice cream maker and follow manufacturer instructions. Place in a plastic container and store in freezer until ready to make sandwiches. To make sandwich: Let ice cream soften slightly, then place a small scoop on flat side of cookie, top with another cookie and press gently. If desired, roll the sides of the sandwiches through rainbow or chocolate sprinkles to coat ice cream. Freeze on a baking sheet for 1 hour; wrap each sandwich in plastic. They will keep in freezer for up to one week.

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