A delightful pairing of soft chocolate chip cookie ice cream sandwiches and a chilled Asian-inspired dessert bowl filled with chewy rice balls, sweet red beans, and silky brown sugar jelly cubes in creamy milk—perfect for a refreshing treat or cozy afternoon indulgence. This two-part dessert is a fusion of Western comfort and East Asian delicacy, offering cool textures and contrasting flavors in every bite.

Why You’ll Love This Recipe

This recipe combines two beloved desserts into one harmonious experience. The cookie ice cream sandwiches bring nostalgia with soft cookies and creamy vanilla filling, while the brown sugar jelly milk bowl introduces a unique medley of Asian textures—chewy, silky, and smooth—served refreshingly cold. It’s a beautiful combination of warm and cool tones, rich and delicate sweetness, all crafted with ease.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Ice Cream Sandwiches:

• 8 soft-baked chocolate chip cookies
• 1 pint vanilla ice cream, slightly softened

For the Brown Sugar Jelly Milk Bowl:

• 1/2 cup brown sugar jelly cubes (store-bought or homemade)
• 1/2 cup canned sweetened red beans
• 1/2 cup glutinous rice balls (tang yuan), cooked
• 1 cup cold milk or sweetened soy milk
• Ice cubes (optional)

Optional Garnish:

• Drizzle of condensed milk or brown sugar syrup

Directions

1. Make the Cookie Ice Cream Sandwiches:
   • Allow the vanilla ice cream to soften slightly at room temperature for 5–10 minutes.
   • Place a generous scoop of ice cream onto the bottom side of one cookie.
   • Top with another cookie and gently press to form a sandwich.
   • Use a spoon or knife to smooth the ice cream around the edges.
   • Place the sandwiches on a tray and freeze for at least 1 hour or until firm.
2. Prepare the Brown Sugar Jelly Milk Bowl:
   • If using homemade jelly, cut into cubes after it sets.
   • Cook glutinous rice balls according to package directions (typically boil until they float), then drain and rinse in cold water to stop the cooking process.
   • In a serving bowl, arrange jelly cubes, sweet red beans, and rice balls.
   • Pour over cold milk or soy milk.
   • Add a few ice cubes if desired for an extra chilled dessert.
   • Drizzle with condensed milk or brown sugar syrup for added sweetness.
3. Serve Together:
   • Present the ice cream sandwiches and jelly milk bowl side-by-side on a wooden tray for a balanced, earthy presentation.
   • Serve immediately and enjoy the contrasting yet complementary textures and flavors.

Servings and timing

Servings: 4
Preparation time: 20 minutes
Chilling time (for sandwiches): 1 hour
Total time: Approximately 1 hour 20 minutes

Variations

• Cookie variety: Use oatmeal cookies, double chocolate, or matcha cookies for unique flavor combinations.
• Ice cream flavors: Swap vanilla for matcha, strawberry, or black sesame ice cream.
• Add fruit: Include mango cubes, lychee, or sliced banana in the milk dessert.
• Toppings twist: Try boba pearls, coconut jelly, or grass jelly in place of brown sugar jelly.
• Milk options: Use oat milk, almond milk, or coconut milk for a dairy-free version.

Storage/Reheating

Storage:

• Cookie sandwiches: Store in an airtight container in the freezer for up to 5 days.
• Jelly milk dessert: Best enjoyed fresh, but components can be stored separately in the refrigerator for up to 2 days.

Reheating:

• Reheating is not necessary or recommended, as both desserts are served cold.

FAQs

Can I make the ice cream sandwiches in advance?

Yes, they can be made up to 5 days ahead and stored in the freezer. Wrap individually for best results.

What’s the best way to prevent the cookies from becoming too hard in the freezer?

Use soft-baked cookies and don’t over-freeze—remove from the freezer a few minutes before serving to soften slightly.

Can I use store-bought jelly?

Absolutely. Store-bought brown sugar jelly or grass jelly is convenient and works perfectly for this dessert.

How do I cook tang yuan?

Boil until they float (usually 5–6 minutes), then rinse in cold water to prevent sticking.

Can I make the jelly from scratch?

Yes, brown sugar jelly can be made using agar-agar powder and brown sugar. Allow to set in the refrigerator before cubing.

What are good alternatives to sweetened red beans?

Try mung beans, adzuki bean paste, or sweet corn kernels for a different taste.

Is this dessert suitable for kids?

Yes, it’s kid-friendly and fun to eat, especially with the cookie sandwiches and chewy rice balls.

Can I make a vegan version?

Use vegan cookies, dairy-free ice cream, and plant-based milk for a fully vegan treat.

What does brown sugar jelly taste like?

It has a subtle caramel-like flavor that pairs well with creamy and nutty elements.

Can I serve just one of the two desserts?

Of course. Each component can be served individually as a standalone dessert.

Conclusion

Cookie Ice Cream Sandwiches with Brown Sugar Jelly Milk Dessert is a delightful combination of familiar comfort and global inspiration. With chewy, creamy, and crisp textures, this duo delivers refreshment and indulgence in one elegant serving. Ideal for warm afternoons, tea parties, or dessert platters, this pairing is as fun to make as it is to enjoy.

Print