This dessert is so fun to make! Cooking cans of sweetened condensed milk in boiling water is kind of like playing in a science lab. The milk cooks to a golden, delicious syrup that can be used to pour over all kinds of desserts. Because it is cooked in the can and never opened, it will keep in the pantry for a long while. Shortbread cookies are one of the easiest cookies to make and when vanilla ice cream and dulce de Leche are squeezed between, a fantastic little personal dessert is created.
Remove the label from the sweetened condensed milk cans. Place the cans in a pot and cover completely with water. Bring the pot to a boil, lower the heat to a simmer and let simmer for about 2 ½ - 3 hours, making sure to add more water as necessary to keep the cans fully submerged in water. Remove the cans of dulce de leche from water and let cool to room temperature.
Preheat oven to 350° F.
Cream together butter, sugar and salt and add the flour and combine. Roll out the dough to ½ -inch on a lightly floured surface. Using a 2 ½ - inch round cutter, cut out shortbread cookies and place on a baking sheet. Bake for 15-20 minutes until golden brown.
To assemble the ice cream sandwiches, open the cans of dulce de leche. Lay half of the shortbread cookies on a tray and place a small scoop of vanilla ice cream on top, lightly push down to make a small indentation and spoon some of the dulce de leche over the ice cream; top with another short bread and place in the freezer until ready to serve.
2 cans sweetened condensed milk
1 cup butter
½ cup sugar pinch salt
2¼ cups all-purpose flour
1 quart vanilla ice cream