Strawberries and Cream Ice Cream Sandwiches

Beat the heat with these irresistible Strawberries & Cream Ice Cream Sandwich Cookies! Soft, chewy cookies bursting with strawberries and white chocolate chips are sandwiched around homemade ice cream for a delightful twist on a classic treat. This easy recipe is perfect for summer parties or fun baking with kids!

Course: Dessert

Cuisine: American

Prep Time: 35

Cook Time: 12

Freezing Time: 2 30

Total Time: 3 17

Servings: sandwiches

Calories: 573kcal

Ingredients

Ice Cream

½ cup heavy cream cold
½ cup half & half cold
¾ teaspoons vanilla extract
5 teaspoons granulated sugar
pinch salt
1 cup chopped fresh strawberries

Cookies

⅔ cup salted butter melted
6 Tablespoon brown sugar firmly packed
9 Tablespoon granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
¾ teaspoon vanilla extract
1½ cups all purpose flour
⅓ teaspoon baking soda
¾ cup white chocolate chips
1¼ cups freeze-dried strawberry slices

Instructions

Ice Cream

Combine cream, half and half, vanilla, sugar, and salt in a medium bowl.
Stir gently until sugar dissolves. Do not whisk.
Pour into ice cream machine and freeze according to manufacturer's directions.
When frozen, stir in chopped strawberries.
Pour onto 1/4 sheet pan (9½ inches x 13 inches).
Freeze until hardened.

Cookies

Heat oven to 350℉ (175℃).
Line sheet pan with parchment paper. Set aside.
Combine butter, brown sugar, and granulated sugar in a medium bowl.
Mix until sugars and butter are fully combined.
Add egg, egg yolk, and vanilla.
Whisk well.
Once egg is fully incorporated, add flour and baking soda.
Mix only until flour is incorporated and there are no dry spots.
Fold in white chocolate chips and strawberries.
Use a 3 Tablespoon cookie scoop to portion dough onto prepared pan.
Bake for 12 minutes, or until the edges are golden brown.

Assembly

Once cookies are cooled and ice cream is hardened, place half of cookies with flat side up.
Use a cookie cutter to cut ice cream out.
Place 1 disc of ice cream on top of each cookie.
Top with remaining cookies.

Notes

Storing Your Ice Cream Sandwiches:

These delightful ice cream sandwiches are best enjoyed frozen, but proper storage is key to maintaining their delicious texture. Here's how to keep them fresh:

Assembled Sandwiches: Once assembled, wrap each sandwich individually in parchment paper or plastic wrap. This prevents freezer burn and protects the cookies from absorbing moisture from the ice cream. Place the wrapped sandwiches in a single layer on a baking sheet or airtight container and freeze for up to 2 months.
Unassembled Cookies: If you prefer to pre-bake the cookies and assemble the sandwiches later, store the cooled cookies in an airtight container at room temperature for up to 3 days. Freeze them for longer storage, up to 1 month.

Tips for Success:

Here are some handy tips to ensure your Strawberries & Cream Ice Cream Sandwich Cookies turn out perfectly every time, without the need for pre-freezing:

Cookie Dough:

Don't Overmix: Once the dry ingredients are just incorporated, stop mixing! Overmixing leads to tough cookies.
Chill if Needed: If your dough seems too soft, you can chill it for 15-20 minutes to firm it up slightly. However, this step is not essential.
Use a Cookie Scoop: A cookie scoop ensures uniform cookie size, which is important for even ice cream placement.

Ice Cream:

Cold Ingredients: Use cold heavy cream and half-and-half for a thicker and creamier ice cream base.
Churn According to Machine Instructions: Don't over churn the ice cream, as it can become too hard. Follow the manufacturer's instructions for your specific ice cream maker!

Assembly and Storage:

Be Patient: Make sure the cookies are fully cooled and set before assembling. If your cookie is even a little warm, it will melt your ice cream!
Work Quickly: In the summer heat, ice cream can melt fast. So, be sure to assemble your ice cream sandwiches quickly!
Freeze Immediately: If you aren't going to eat the cookies as soon as you assemble them, put them in the freezer until you're ready to eat them! Properly stored, they should last up to 2 months (read the how-to-store section above).

Nutrition