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homemade strawberry ice cream sandwiches - featured image

Homemade Strawberry Ice Cream Sandwiches

  • Author: Melano
  • Total Time: 4 hours 42 minutes
  • Yield: 16 servings 1x

Description

A no-churn homemade strawberry ice cream sandwich recipe featuring creamy freeze-dried strawberry ice cream sandwiched between soft, chewy cookies. Better than store-bought and ready in minutes of prep time.

Ingredients

Scale
  • 2 cups heavy whipping cream (cold)
  • 1 can (14oz) sweetened condensed milk
  • 1 cup (40g) freeze-dried strawberries, crushed into powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (softened)
  • 1 large egg (room temperature)
  • 1/2 teaspoon baking soda
  • 1 tablespoon light corn syrup
  • Optional: Extra freeze-dried strawberry pieces for topping

Instructions

  1. Crush freeze-dried strawberries into a fine powder using a food processor or mortar and pestle. Set aside 1 tablespoon for optional cookie topping.
  2. In a medium bowl, cream together softened butter, brown sugar, granulated sugar, corn syrup, and vanilla extract until light and fluffy (2-3 minutes).
  3. Add the egg and mix until combined. Add flour, baking soda, and salt, mixing on low speed until just combined.
  4. Place dough between two sheets of parchment paper and roll to 1/4-inch thickness. Refrigerate for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Cut circles from the chilled dough and place on a parchment-lined baking sheet. Press optional strawberry pieces on top if desired.
  6. Bake for 10-12 minutes until edges are lightly golden. Cool completely on the baking sheet.
  7. In a large cold bowl, whip heavy cream until stiff peaks form.
  8. In a separate bowl, whisk condensed milk, crushed freeze-dried strawberries, vanilla, and salt until smooth.
  9. Gently fold the condensed milk mixture into the whipped cream until combined.
  10. Line an 8×8 inch pan with parchment paper. Spread half the ice cream mixture into the pan.
  11. Place half of the cooled cookies on top of the ice cream. Spread remaining ice cream over the cookies and top with remaining cookies.
  12. Press down gently to seal. Cover and freeze for at least 4 hours or overnight.
  13. Lift the frozen block out of the pan using parchment overhang. Cut into 16 squares.
  14. Wrap each sandwich individually in parchment paper and then plastic wrap. Store in freezer for up to 3 months.

Notes

Keep all equipment and cream cold for best whipping results. Do not use fresh strawberries as the water content creates ice crystals. Corn syrup is essential for keeping cookies soft in the freezer. Let sandwiches sit at room temperature for 5-10 minutes before eating to soften.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 280
  • Sugar: 22
  • Sodium: 120
  • Fat: 15
  • Saturated Fat: 9
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 4

Keywords: strawberry ice cream sandwiches, no churn ice cream, homemade ice cream, summer dessert, freeze-dried strawberries, soft cookies, easy dessert

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Find it online: https://foodnest.info/homemade-strawberry-ice-cream-sandwiches-5-min-best-recipe/