Strawberries and Cream Ice Cream Sandwiches
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Beat the heat with these irresistible Strawberries and Cream Ice Cream Sandwich Cookies! Imagine soft, chewy cookies bursting with strawberries and white chocolate chips, sandwiched around homemade ice cream. It’s a delicious twist on the classic ice cream sandwich, and so easy to make!
These cookies are perfect for a summer treat, a fun activity with the kids, or an impressive dessert to share with friends. The combination of sweet strawberries and creamy white chocolate complements the soft, buttery cookies beautifully.
Plus, the homemade ice cream option adds a whole new level of deliciousness!
Here’s Why You’ll Love These Ice Cream Sandwiches
- The cookies don’t require any refrigerating!
- After freezing, the cookies stay soft.
- You can use store-bought or use our homemade recipe that we’ve provided below.
- They’re a great make-ahead treat for a hot summer day.
A Quick Note On Ingredients
For this recipe, you’ll need a few specific ingredients for recipe success. So, let’s go over it!
- All-Purpose Flour: For a chewy cookie that has the perfect structure, using AP flour is essential!
- Melted Butter: Over the years, we’ve learned that using melted butter creates that perfectly chewy cookie (that also doesn’t get too hard when it freezes!).
- Dried Strawberries: We found that fresh strawberries adds too much liquid, throwing off the whole structure of the cookies. Using dried strawberries give you the same flavor without messing up the structure of the cookies!
- Heavy Cream & Half and Half: We are making our own ice cream today! For a creamier, more luxurious ice cream, this recipe uses both heavy cream AND half and half. This adds just the right amount of fat to give you a custard-like base without having to make custard!
Eggless Ice Cream
We made our classic ice cream base for this recipe. It’s so simple, easy to make, and full of flavor! All you need is a handful of ingredients, a mixing bowl, a whisk, and an ice cream machine to create the fluffiest, creamiest ice cream.
Once the ice cream is frozen, just stir in the chopped strawberries! Though, to get that perfect amount of ice cream in each sandwich, we are freezing the ice cream in a lined sheet pan!
This way, we can use a cookie cutter to cut our the ice cream to ensure that each sandwich is the same size.
One Bowl Cookie Dough
To make the ultimate summer treat, we thought it would be fun to make our strawberry white chocolate chip cookies! They are made in one bowl and super delicious. Here’s how to make them:
- Mix the butter and sugars. Make sure that the butter is too warm before mixing! You don’t want the eggs to cook once you add them.When the sugars are well combined with the butter and no lumps remain, which in the eggs and vanilla.
- Fold in the dry ingredients. It’s best to use a spatula to mix the dry ingredients. This way, you’re less likely to over mix the dough! Once the flour is just mixed in, add the white chocolate and strawberries.
- Scoop and bake. To get every cookie the same size, we used a 3 Tablespoon cookie scoop. And, since the cookies are so big, we only placed 6 cookies per sheet pan to make sure they didn’t bake together!
Once the cookies are cooled and your ice cream is completely set, you can start assembling! Simply just cut the ice cream with a cookie cutter that’s roughly the same size (or a little smaller!) than the cookies themselves.
Sandwich between two cookies and you can serve immediately OR freeze for later!
More Summer Treats You’ll Love:
When you make these Strawberries and Cream Ice Cream Sandwiches, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Strawberries and Cream Ice Cream Sandwiches
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 + Tips!
- 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.
- 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.
- 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!
- 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).
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The cookies alone! My new favorite!!
Hi Becca! I’m so happy to hear that 😊 I love these cookies, too! x, Caylie