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Strawberry Ice Cream Sandwiches
Strawberry Ice Cream Sandwiches are the perfect summer treat that combines the best of both worlds – chewy, buttery cookies and creamy strawberry ice cream. These delightful frozen desserts bring together homemade cookie bars with luscious strawberry ice cream filling, creating an irresistible combination that’s sure to impress family and friends.
Why You'll Love This Recipe
- Perfect balance of textures with chewy cookie bars and smooth, creamy strawberry ice cream that melts beautifully in your mouth
- Customizable recipe that allows you to adjust sweetness levels and add your favorite mix-ins like pretzel crumbs or rice crispies
- Make-ahead friendly dessert that can be prepared days in advance and stored in the freezer for up to 3 months
- Impressive presentation that looks professionally made but uses simple ingredients you likely have at home
- Kid-friendly treat that’s perfect for birthday parties, summer gatherings, or any time you want something special
Why This Strawberry Ice Cream Sandwiches Recipe Works
This recipe succeeds because it balances flavor and texture perfectly. The cookie bars provide a sturdy base that won’t crack when frozen, while the homemade strawberry ice cream stays creamy without becoming too hard.
The secret lies in using freeze-dried strawberries, which intensify the strawberry flavor without adding excess moisture. The combination of vanilla and strawberry ice cream creates depth, while the pretzel crumbs add a delightful crunch.
The overnight freezing process ensures clean cuts and perfect presentation. This method also allows the flavors to meld together beautifully, creating a cohesive dessert experience.
What You’ll Need for Perfect Strawberry Ice Cream Sandwiches
Ingredients
- 3 cups vanilla ice cream
- 4 cups strawberry ice cream
- 1 cup strawberry jam
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 1/4 cups freeze-dried strawberries
- 1 cup salted pretzel crumbs
- 1 cup brown rice crispies
Tools
You’ll need a 13″ x 18″ rimmed baking sheet, parchment paper, large mixing bowls, and a stand mixer with whisk attachment. A 9″ x 13″ pan for assembly and plastic wrap for wrapping are essential.
An offset spatula helps spread the cookie batter evenly, while a sharp knife ensures clean cuts. Having these tools ready makes the process smooth and enjoyable.
How to Make Strawberry Ice Cream Sandwiches
| Step 1: | Preheat oven to 350°F. Line a 13″ x 18″ rimmed baking sheet with parchment and lightly grease the parchment. |
| Step 2: | In a large microwave-safe bowl, melt butter and whisk in brown sugar. Add salt and vanilla, stirring until smooth. |
| Step 3: | If mixture is too hot, cool slightly before adding eggs all at once. Whisk until smooth. |
| Step 4: | Stir in flour, baking soda, and remaining dry ingredients until well combined. |
| Step 5: | Use offset spatula to spread batter evenly in prepared pan, creating thin layer reaching corners. |
| Step 6: | Bake 12-14 minutes until set and golden brown, rotating pan halfway through. Cool completely. |
| Step 7: | Mix vanilla and strawberry ice cream with strawberry jam until well combined. Fold in freeze-dried strawberries. |
| Step 8: | Add pretzel crumbs and rice crispies to ice cream mixture for extra texture. |
| Step 9: | Cut cooled cookie bar in half crosswise to make two pieces approximately 8 1/2″ x 12″ each. |
| Step 10: | Line 9″ x 13″ pan with plastic wrap, allowing generous overhang. Place one bar bottom-side up. |
| Step 11: | Top with ice cream mixture, spreading toward corners, leaving 1/2″ border on edges. |
| Step 12: | Place second cookie bar on top, bottom-side down, gently pressing to spread ice cream to edges. |
| Step 13: | Wrap tightly with overhanging plastic wrap. Freeze overnight or at least 12 hours. |
| Step 14: | Remove from freezer, unwrap, and place on cutting board. Trim edges for neatest appearance. |
| Step 15: | Cut into desired bar sizes and serve immediately. Store individually wrapped in freezer up to 3 months. |
Chef's Helpful Tips
- Let ice cream soften slightly at room temperature for easier mixing and spreading, but don’t let it melt completely
- Use a sharp knife dipped in warm water between cuts for the cleanest slices and professional presentation
- Press cookie bars gently but firmly to ensure good adhesion without cracking the delicate cookie layers
- Wrap individual portions in parchment paper before plastic wrap to prevent sticking and make serving easier
- Allow 5-10 minutes of softening time before serving for the perfect texture and easier eating experience
Serving and Storage Tips for Strawberry Ice Cream Sandwiches
Serving Tips
Remove sandwiches from freezer 5-10 minutes before serving for optimal texture. This brief softening period makes them easier to bite into while maintaining their shape.
Cut into various sizes depending on the occasion – smaller pieces for parties or larger portions for family dessert. Serve on chilled plates to prevent melting.
Consider garnishing with fresh strawberry slices or a drizzle of strawberry sauce. These additions enhance both visual appeal and flavor intensity.
For special occasions, dust with powdered sugar or serve alongside light cake options for a complete dessert spread.
Mistakes to Avoid while making Strawberry Ice Cream Sandwiches
Don’t overbake the cookie bars, as they’ll become too hard and crack when frozen. The bars should be just set and lightly golden.
Avoid using ice cream that’s too soft or too hard. Slightly softened ice cream spreads easily but won’t make the cookies soggy.
Never skip the overnight freezing step. This crucial time allows everything to set properly for clean cuts and stable structure.
Don’t cut the sandwiches immediately after removing from freezer. A few minutes of softening prevents cracking and ensures smooth slicing.
You Must Know
- Cookie bars must be completely cooled before assembly to prevent ice cream from melting and creating a soggy mess
- Proper wrapping is essential – any air exposure will cause freezer burn and affect taste and texture quality
- Freeze-dried strawberries provide intense flavor without excess moisture that could make the cookies soggy
- Individual wrapping of cut pieces prevents them from sticking together and makes portion control much easier
Suggestions for Strawberry Ice Cream Sandwiches
Try different ice cream flavors like chocolate chip or cookies and cream for variety. You can also experiment with different cookie bases, such as chocolate or oatmeal cookies.
Add mix-ins like mini chocolate chips, crushed cookies, or chopped nuts to the ice cream layer. These additions create interesting textures and flavor combinations.
For inspiration, check out professional variations or explore creative presentations from expert chefs.
Consider seasonal variations using different fruit flavors or holiday-themed decorations. These sandwiches pair wonderfully with other desserts like comfort food favorites for balanced meal planning.
FAQs:
Properly wrapped Strawberry Ice Cream Sandwiches can last up to 3 months in the freezer. Store them individually wrapped in parchment paper and plastic wrap to maintain freshness and prevent freezer burn.
Yes, you can use store-bought cookies, but choose sturdy ones that won’t crack when frozen. Soft-baked cookies work best, and you’ll need about 32 cookies to make 16 sandwiches.
Use a sharp knife dipped in warm water between each cut. Allow the sandwiches to soften for 5-10 minutes before cutting, and wipe the knife clean between cuts for the neatest results.
Yes, you can substitute with fresh strawberries, but drain excess liquid to prevent soggy cookies. You can also use strawberry extract or additional strawberry jam for flavor.
Ensure cookie bars are completely cooled but not overly chilled. Use slightly softened ice cream and apply gentle, even pressure when assembling. Avoid pressing too hard on the top layer.
Conclusion
Strawberry Ice Cream Sandwiches represent the perfect summer dessert that combines homemade charm with impressive results. This recipe delivers restaurant-quality treats that you can customize to your family’s preferences.
The combination of chewy cookie bars and creamy strawberry ice cream creates a memorable dessert experience. With proper preparation and storage techniques, you’ll have a go-to recipe for any special occasion or everyday indulgence that everyone will love.
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📖 Recipe Card
Perfect Strawberry Ice Cream Sandwiches Recipe
- Total Time: 44 minutes
- Yield: 16 sandwiches 1x
Description
Delicious homemade strawberry ice cream sandwiches with chewy cookie bars and creamy strawberry ice cream filling, perfect for summer treats.
Ingredients
- 3 cups vanilla ice cream
- 4 cups strawberry ice cream
- 1 cup strawberry jam
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 1/4 cups freeze-dried strawberries
- 1 cup salted pretzel crumbs
- 1 cup brown rice crispies
Instructions
- Preheat oven to 350°F. Line a 13″ x 18″ rimmed baking sheet with parchment and lightly grease the parchment.
- In a large microwave-safe bowl, melt butter and whisk in brown sugar. Add salt and vanilla, stirring until smooth.
- If mixture is too hot, cool slightly before adding eggs all at once. Whisk until smooth.
- Stir in flour, baking soda, and remaining dry ingredients until well combined.
- Use offset spatula to spread batter evenly in prepared pan, creating thin layer reaching corners.
- Bake 12-14 minutes until set and golden brown, rotating pan halfway through. Cool completely.
- Mix vanilla and strawberry ice cream with strawberry jam until well combined. Fold in freeze-dried strawberries.
- Add pretzel crumbs and rice crispies to ice cream mixture for extra texture.
- Cut cooled cookie bar in half crosswise to make two pieces approximately 8 1/2″ x 12″ each.
- Line 9″ x 13″ pan with plastic wrap, allowing generous overhang. Place one bar bottom-side up.
- Top with ice cream mixture, spreading toward corners, leaving 1/2″ border on edges.
- Place second cookie bar on top, bottom-side down, gently pressing to spread ice cream to edges.
- Wrap tightly with overhanging plastic wrap. Freeze overnight or at least 12 hours.
- Remove from freezer, unwrap, and place on cutting board. Trim edges for neatest appearance.
- Cut into desired bar sizes and serve immediately. Store individually wrapped in freezer up to 3 months.
Notes
- Let ice cream soften slightly at room temperature for easier mixing and spreading, but don’t let it melt completely
- Use a sharp knife dipped in warm water between cuts for the cleanest slices and professional presentation
- Cookie bars must be completely cooled before assembly to prevent ice cream from melting
- Store individually wrapped in freezer for up to 3 months
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
Keywords: ice cream sandwiches, frozen desserts, summer treats, homemade cookies, strawberry desserts, make ahead desserts, frozen treats, cookie bars
