Strawberry Ice Cream Sandwiches

Today’s Best Recipe is Strawberry Ice Cream Sandwiches. They’re made from scratch, including the ice cream.

Homemade Strawberry Ice Cream nestled between a delicious chocolate sandwich is one of the BEST desserts!

We love homemade ice cream, and making ice cream sandwiches is a great spin on our favorite way to cool off on a hot summer day!

Whether you want to be a star at the Summer Block Party or you are looking for a fun recipe for baking with kids this summer, making homemade ice cream sandwiches is sure to be a new family favorite.

Take fresh strawberries and create delicious ice cream. Add depth and flavor with Nielssen-Massey Tahitian Pure Vanilla Extract and Pure Lemon Extract for some of the best ice cream ever.

Imagine summer strawberries enveloped in ice cream resting between homemade chocolate sandwich cookies. Flavors of lemon, cardamon, chocolate, and you have an irresistible treat!

Find more dessert inspiration on our Pinterest Dessert Board.

strawberry ice cream sandwiches on marble cutting block.

 

Strawberry Ice Cream Sandwiches Recipe Ingredients:

Strawberry Ice Cream Recipe
(Yield 1½ Quarts)

Ingredients 
1 pound fresh strawberries, hulled and washed
¾ cup sugar
2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
¼ teaspoon Nielsen-Massey Pure Lemon Extract
¼ teaspoon salt
1½ cups heavy whipping cream
1 cup whole milk

Strawberry Ice Cream Recipe Directions

In a 4-quart glass measuring cup, add berries, sugar, vanilla and lemon extracts, and salt. Smash with a potato masher; stir in cream and milk; set aside.

Assemble ice cream maker. Turn the ice cream maker on and pour the ice cream mixture into *frozen container. Let mix until ice cream thickens, about 20 minutes.

Transfer ice cream into an airtight container; freeze for several hours, or firmer ice cream, freeze overnight—scoop ice cream, place between 2 cookies, and gently press.
Or, for a perfect ice cream round, line a 9×13-inch pan with foil, then evenly spread ice cream with a rubber spatula; cover and freeze overnight. Then use a cookie cutter to cut the desired diameter of ice cream rounds and place between 2 cookies.

*Follow manufacturers’ directions for the freezing container, 24 hours or longer is ideal.

Cold Strawberry Ice Cream in a Bowl with Mint

Chocolate Sandwich Cookies Recipe
(Makes about 3 Dozen)

Chocolate Sandwich Cookies Recipe Ingredients 
2½ cups unbleached all-purpose flour
⅓ cup cocoa powder (Dutch-processed is best)
½ teaspoon ground cardamom
½ teaspoon salt
¾ cup (1¼ sticks) butter, softened
2 cups powdered sugar
½ cup firmly packed dark brown sugar
1½ tablespoons Madagascar Bourbon Pure Vanilla Extract
1 teaspoon Pure Chocolate Extract
1 egg
¼ cup unsulphured original molasses
¼ sugar to dip glass bottom

Chocolate Sandwich Cookies Recipe Directions

Preheat oven to 350°F. Line 2 light-colored heavy baking sheets with parchment paper; set aside.

In a large bowl, whisk flour, cocoa powder, cardamom, and salt, set aside. In a large mixing bowl, add butter, powdered sugar, brown sugar, vanilla, and chocolate extracts; beat with an electric mixer on medium speed until creamy. Beat in egg. Add molasses; beat until combined. Reduce speed to low and add dry ingredients in three batches, beating after each addition until combined.

Roll 1-inch balls and place them on cookie sheets. Using the bottom of a glass dipped in sugar, lightly press each cookie flat. Bake one sheet pan at a time on the center rack until done, about 8-10 minutes. Cool cookies on a wire rack. Store in an airtight container.

Fun Tips!

Here are some tips and shortcuts for making and personalizing your own homemade ice cream sandwiches:

  • Dress it up: Roll the sides of finished ice cream sandwiches in mini chocolate chips, mini M&Ms, sprinkles, toasted coconut or nuts to add color and texture.
  • Take a shortcut: If you are short on time, purchase bakery cookies to use with the homemade strawberry ice cream recipe, above, to build your own ice cream sandwiches.
  • Chill out: Keeping your homemade ice cream cold is the secret to a sandwich that won’t fall apart or get soggy. Take the time to re-freeze ice cream between steps – your patience will be rewarded with perfect sandwiches every time.
  • Keep them fresh: Wrap each sandwich individually in plastic wrap immediately after building each sandwich. Keep them in the freezer until just before serving.

You can also make the strawberry ice cream and these sugar cookies for an easy treat.

Or just make the ice cream and serve with this quick Instant Pot Chocolate Bundt Cake.

Strawberry Ice Cream Sandwiches (2)

Strawberry Ice Cream Sandwiches

Yield: about 3 dozen
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 1 hour

Today’s Best Recipe is Strawberry Ice Cream Sandwiches. Homemade Strawberry Ice Cream nestled between a delicious chocolate sandwich is one of the BEST desserts!

Ingredients

(Yield 1½ Quarts)

  • 1 pound fresh strawberries, hulled and washed
  • ¾ cup sugar
  • 2 teaspoons Pure Vanilla Extract
  • ¼ teaspoon Pure Lemon Extract
  • ¼ teaspoon salt
  • 1½ cups heavy whipping cream
  • 1 cup whole milk

(Makes about 3 Dozen)

  • 2½ cups unbleached all-purpose flour
  • ⅓ cup cocoa powder (Dutch-processed is best)
  • ½ teaspoon ground cardamom
  • ½ teaspoon salt
  • ¾ cup (1¼ sticks) butter, softened
  • 2 cups powdered sugar
  • ½ cup firmly packed dark brown sugar
  • 1½ tablespoons Madagascar Bourbon Pure Vanilla Extract
  • 1 teaspoon Pure Chocolate Extract
  • 1 egg
  • ¼ cup unsulphured original molasses
  • ¼ sugar to dip glass bottom

Instructions

Strawberry Ice Cream Recipe Directions

  1. In a 4-quart glass measuring cup, add berries, sugar, vanilla and lemon extracts, and salt. Smash with a potato masher; stir in cream and milk; set aside.
  2. Assemble ice cream maker. Turn the ice cream maker on and pour the ice cream mixture into *frozen container. Let mix until ice cream thickens, about 20 minutes.
  3. Transfer ice cream into an airtight container; freeze for several hours, or firmer ice cream, freeze overnight—scoop ice cream, place between 2 cookies, and gently press. Or, for a perfect ice cream round, line a 9×13-inch pan with foil, then evenly spread ice cream with a rubber spatula; cover and freeze overnight. Then use a cookie cutter to cut the desired diameter of ice cream rounds and place between 2 cookies.
  4. *Follow manufacturers’ directions for the freezing container, 24 hours or longer is ideal.

Chocolate Sandwich Cookies Recipe Directions

  1. Preheat oven to 350°F. Line 2 light-colored heavy baking sheets with parchment paper; set aside.
  2. In a large bowl, whisk flour, cocoa powder, cardamom, and salt, set aside. In a large mixing bowl, add butter, powdered sugar, brown sugar, vanilla, and chocolate extracts; beat with an electric mixer on medium speed until creamy. Beat in egg. Add molasses; beat until combined. Reduce speed to low and add dry ingredients in three batches, beating after each addition until combined.
  3. Roll 1-inch balls and place them on cookie sheets. Using the bottom of a glass dipped in sugar, lightly press each cookie flat. Bake one sheet pan at a time on the center rack until done, about 8-10 minutes. Cool cookies on a wire rack. Store in an airtight container.
Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 63mgCarbohydrates: 23gFiber: 1gSugar: 16gProtein: 2g

Nutritional Information may not be accurate.

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*Recipe courtesy of Nielsen-Massey Vanillas.

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