Recipe tweaked every so slightly from Eric Ripert
2 cans of sweetened condensed milk
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. Note: since the ice cream was melting so fast, I decided to do two sandwiches at a time. Lay half of the shortbread cookies on a tray. Spread dulce de leche on one half of the cookies. Grab ice cream and cut off a 1/2 inch slice and lay on cutting board. Grab 2 inch round cutter and cut out ice cream. Place the ice cream on the cookie and top with the other half. Lightly press down and wrap in saran wrap and place in freezer until ready to serve. Repeat.