Print

Strawberry Ice Cream Sandwiches

Strawberry ice cream sandwiches with white chocolate chips and mint.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These strawberry ice cream sandwiches feature a creamy homemade strawberry ice cream nestled between soft, chewy cookies. The secret to the smooth texture lies in gently folding whipped cream into the fruit base, creating a luscious treat that tastes like summer.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and chopped
  • 1 cup heavy cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup white chocolate chips or chopped white chocolate

Instructions

  1. Make the strawberry puree: Place chopped strawberries in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until softened and juicy. Mash gently with a fork, leaving some chunks. Let cool completely.
  2. Whip the cream: In a large chilled bowl, beat heavy cream with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
  3. Combine the base: In a separate large bowl, whisk together sweetened condensed milk, vanilla extract, and salt. Fold in the cooled strawberry puree until combined. Gently fold in the whipped cream using a rubber spatula with broad, sweeping motions until no white streaks remain. Do not overmix.
  4. Freeze the ice cream: Pour mixture into a loaf pan or shallow freezer-safe container. Smooth the top, cover tightly with plastic wrap, and freeze for at least 4 hours, preferably overnight.
  5. Bake the cookies: Preheat oven to 350°F and line two baking sheets with parchment paper. In a large bowl, cream together softened butter and sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla extract until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in white chocolate chips.
  6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 8-10 minutes, until edges are lightly golden but centers still soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Assemble the sandwiches: Once ice cream is firm and cookies are completely cool, scoop a generous spoonful of ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and press gently until ice cream spreads to the edges. Smooth excess ice cream around the sides with a small spatula.
  8. Place assembled sandwiches on a parchment-lined baking sheet and freeze for at least 30 minutes before serving.

Notes

For a dairy-free version, use full-fat coconut cream instead of heavy cream and dairy-free butter. For gluten-free, use a 1:1 gluten-free flour blend. The ice cream base can be made ahead and frozen for up to a month; cookies can be stored in an airtight container for up to 5 days. Assemble fresh when ready to serve.

Nutrition

Find it online: https://www.homestyletable.com/strawberry-ice-cream-sandwiches/