Strawberry Ice Cream Sandwiches

There’s something undeniably joyful about biting into a strawberry ice cream sandwich. The soft give of the cookie, the cool, creamy burst of berry flavor, and that gentle crunch around the edges—it’s pure summertime magic in handheld form. Whether you’re making these for a backyard gathering, a special treat for the kids, or just to relive those carefree ice cream truck days, this recipe brings a playful twist to dessert time.

Behind the Recipe

I remember the first time I tasted a homemade ice cream sandwich. It was at a family reunion, and someone had brought a tray of them packed in dry ice. They were slightly misshapen, a little messy, but the taste? Unforgettable. That day inspired me to create a version that combines nostalgia with fresh, real ingredients—like ripe strawberries, creamy vanilla, and soft, chewy cookies that don’t freeze solid. This recipe is the result of a lot of love, plenty of taste tests, and some melted hands along the way.

Recipe Origin or Trivia

Ice cream sandwiches have been around since the late 1800s, when street vendors in New York sold slabs of ice cream between thin wafers for just a penny. Over time, they’ve evolved to include everything from chocolate chip cookies to brownies and even macarons. But strawberry ice cream sandwiches? They’re a sweet nod to summer’s favorite fruit and a beautiful way to show off those fresh, seasonal berries.

Why You’ll Love Strawberry Ice Cream Sandwiches

This treat is more than just a dessert—it’s a crowd-pleaser with personality. Here’s why you’ll fall in love:

Versatile: Use different cookies, add chocolate chips, or swirl in some jam for a new twist every time.

Budget-Friendly: With basic pantry staples and seasonal strawberries, these are easy on the wallet.

Quick and Easy: The hands-on time is minimal, and most of the magic happens in the freezer.

Customizable: Go gluten-free, dairy-free, or load them with extra mix-ins—your kitchen, your rules.

Crowd-Pleasing: Kids, adults, grandparents—everyone loves a sweet, cold sandwich.

Make-Ahead Friendly: Prep them days in advance for spontaneous snack time.

Great for Leftovers: Store the extras in your freezer and enjoy one anytime the craving hits.

Chef’s Pro Tips for Perfect Results

These little frozen delights are simple, but a few insider tricks can make all the difference.

1. Chill Your Cookie Dough: This prevents spreading and keeps the shape uniform.
2. Slightly Underbake the Cookies: Softer cookies are easier to bite into even when frozen.
3. Let the Ice Cream Soften Before Spreading: You’ll get smoother layers and avoid breaking the cookies.
4. Use a Loaf Pan for Assembly: Line it with parchment for easy layering and cutting.
5. Freeze Well Between Steps: Patience pays off for that perfect bite.

Kitchen Tools You’ll Need

No fancy gear required—just a few everyday essentials to make it happen.

Mixer: For blending cookie dough and whipping up the strawberry ice cream base.

Baking Sheet: To bake your cookies to golden perfection.

Parchment Paper: Prevents sticking and makes sandwich assembly easier.

Loaf Pan: Helps create even layers of cookie and ice cream for slicing.

Offset Spatula: Great for smoothing the ice cream layer evenly.

Ingredients in Strawberry Ice Cream Sandwiches

This lineup creates a dreamy blend of textures and flavors. Let’s dive into the stars of the show.

1. All-Purpose Flour: 1 ¾ cups. Provides the cookie structure with just the right tenderness.
2. Baking Soda: ½ teaspoon. Adds lift and a gentle chew to the cookies.
3. Salt: ¼ teaspoon. Balances sweetness and brings out flavor.
4. Unsalted Butter: ¾ cup, softened. Creates richness and a soft texture.
5. Brown Sugar: 1 cup, packed. Gives moisture and a hint of caramel flavor.
6. Egg: 1 large. Binds the dough together for a soft bite.
7. Vanilla Extract: 1 teaspoon. Adds warm, cozy depth.
8. Fresh Strawberries: 1 ½ cups, chopped. Infuses the ice cream with fruity sweetness.
9. Sweetened Condensed Milk: 1 can (14 oz). The base for ultra-creamy, no-churn ice cream.
10. Heavy Whipping Cream: 2 cups. Whipped into fluffy peaks to give the ice cream its airy body.

Ingredient Substitutions

Sometimes, a little swap is all it takes to make a recipe fit your needs.

All-Purpose Flour: Use a gluten-free baking blend for a celiac-friendly option.

Brown Sugar: Coconut sugar adds a deeper, earthy sweetness.

Strawberries: Try raspberries or peaches for a seasonal twist.

Condensed Milk: Use dairy-free condensed coconut milk for a vegan version.

Ingredient Spotlight

Fresh Strawberries: Bursting with natural sweetness, strawberries provide a fruity punch and vibrant pink hue to the ice cream.

Sweetened Condensed Milk: This magic ingredient delivers a creamy texture without the need for churning or eggs.

Instructions for Making Strawberry Ice Cream Sandwiches

This is where the fun begins. Here are the steps you’re going to follow to create these dreamy treats.

1. Preheat Your Equipment:
Preheat your oven to 350°F. Line a baking sheet with parchment paper.

2. Combine Ingredients:
In a bowl, whisk flour, baking soda, and salt. In a separate bowl, beat butter and brown sugar until fluffy. Add egg and vanilla. Gradually mix in dry ingredients.

3. Prepare Your Cooking Vessel:
Scoop cookie dough into equal portions and place on baking sheet. Flatten slightly for even sandwiches.

4. Assemble the Dish:
Bake cookies for 8-10 minutes. Let them cool. In a bowl, mash strawberries. In another bowl, whip cream to stiff peaks. Fold in condensed milk and strawberries gently.

5. Cook to Perfection:
Line a loaf pan with parchment. Layer half the cookies face down. Spread strawberry mixture evenly. Top with remaining cookies. Press gently.

6. Finishing Touches:
Freeze for at least 4 hours, preferably overnight, until firm.

7. Serve and Enjoy:
Remove from pan, cut into squares or rectangles, and devour immediately—or store for later!

Texture & Flavor Secrets

You’ll experience a perfect contrast between soft, buttery cookies and cool, creamy ice cream that melts just right on the tongue. The strawberries add fruity brightness that cuts through the richness, making every bite feel fresh and exciting.

Cooking Tips & Tricks

Little tweaks go a long way—here’s how to make them flawless.

• Let cookies cool completely before assembly to prevent melting.
• Wet your knife before slicing for clean cuts.
• Wrap each sandwich in parchment for easy grab-and-go storage.

What to Avoid

Even with a simple recipe, a few slip-ups can get in the way.

• Overbaking cookies: Makes them too hard when frozen.
• Skipping freeze time: Leads to messy, squishy sandwiches.
• Overmixing cream: Can turn it into butter.

Nutrition Facts

Servings: 10
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes (includes freezing time)

Make-Ahead and Storage Tips

These are freezer-friendly from start to finish. Prepare them a few days ahead, wrap tightly in parchment or plastic wrap, and store in an airtight container. They keep well for up to 2 weeks. To enjoy later, let them soften for 2 minutes before biting in.

How to Serve Strawberry Ice Cream Sandwiches

Serve them as-is at picnics, BBQs, or birthday parties. For a fancier touch, roll the edges in mini chocolate chips, crushed nuts, or rainbow sprinkles. You can even drizzle them with melted chocolate before freezing again.

Creative Leftover Transformations

Got extras? Turn them into:

• Ice cream sandwich bites—cut into cubes and serve on skewers.
• Dessert parfaits—chop and layer with whipped cream and fruit.
• Milkshake mix-ins—blend one into your favorite milkshake recipe.

Additional Tips

• Use ripe strawberries for maximum flavor.
• Let the ice cream mixture sit for 5 minutes before spreading—it spreads smoother.
• Label the storage container with the date for freshness tracking.

Make It a Showstopper

Wrap each sandwich in wax paper and tie with baker’s twine for a charming presentation. Stack them on a cake stand with fresh strawberries sprinkled around for a stunning dessert table centerpiece.

Variations to Try

• Chocolate Chip Cookie Base: Use chocolate chip cookies for a classic twist.
• Berry Swirl: Add a swirl of strawberry jam or raspberry puree to the ice cream.
• Lemon Zest: Mix in lemon zest for a tangy brightness.
• Nutty Crunch: Roll the edges in chopped pistachios or almonds.
• Mini Sandwiches: Make bite-sized versions for party trays.

FAQ’s

Q1: Can I use store-bought cookies?
A1: Absolutely! Just choose soft cookies to keep the bite pleasant.

Q2: Do I need an ice cream maker?
A2: Nope! This is a no-churn recipe thanks to whipped cream and condensed milk.

Q3: Can I make it dairy-free?
A3: Yes, substitute with plant-based cream and coconut condensed milk.

Q4: How long do they last in the freezer?
A4: Up to 2 weeks if properly wrapped and stored airtight.

Q5: Can I use frozen strawberries?
A5: Yes, but thaw and drain them well to avoid excess moisture.

Q6: What’s the best way to cut them neatly?
A6: Use a sharp knife dipped in hot water between slices.

Q7: Can I add chocolate?
A7: Sure! Mix in mini chocolate chips or drizzle melted chocolate on top.

Q8: Will the cookies get soggy?
A8: Not if they’re fully cooled before assembly and stored properly.

Q9: Can kids help with this recipe?
A9: Definitely! Let them mash strawberries or press sandwiches together.

Q10: How can I make them extra festive?
A10: Use heart or star-shaped cookie cutters for themed fun.

Conclusion

Strawberry ice cream sandwiches are the kind of dessert that makes people smile before they even take a bite. Whether you’re making them for a summer bash or just to keep a sweet stash in the freezer, they bring cool comfort and bursts of berry flavor in every bite. Trust me, you’re going to love this one.

Print