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Strawberry Ice Cream Sandwich Recipe

American · Dessert · 42 min total

A classic summer treat featuring creamy strawberry ice cream sandwiched between two soft, chewy sugar cookies. This homemade version is bursting with fresh strawberry flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled and chopped
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar (for strawberry sauce)
• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract (for ice cream)

Instructions

1. Make the strawberry sauce: In a small saucepan, combine chopped strawberries, lemon juice, and 1/2 cup sugar. Cook over medium heat, stirring occasionally, until strawberries break down and mixture thickens, about 10 minutes. Let cool completely.
2. Make the ice cream: In a large bowl, whip heavy cream until stiff peaks form. In another bowl, stir together sweetened condensed milk and 1 teaspoon vanilla. Gently fold the whipped cream into the condensed milk mixture until combined. Fold in the cooled strawberry sauce until just swirled. Pour into a 9x13 inch pan and freeze until firm, at least 6 hours or overnight.
3. Make the cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, beat butter and 3/4 cup sugar until light and fluffy. Beat in egg and 1 teaspoon vanilla. Gradually add flour mixture and mix until just combined.
4. Drop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
5. Assemble the sandwiches: Once ice cream is firm, let it sit at room temperature for 5 minutes to soften slightly. Place a scoop of ice cream on the flat side of one cookie, then top with another cookie, flat side down. Gently press together. Repeat with remaining cookies and ice cream.
6. Wrap each sandwich in plastic wrap and freeze for at least 1 hour before serving to set.

Tips

• For a neater look, use a cookie cutter to trim the edges of the ice cream before sandwiching.
• Store ice cream sandwiches in the freezer for up to 2 weeks.
• If you prefer a smoother ice cream, strain the strawberry sauce to remove seeds before folding into the cream mixture.

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