Description
Delicious homemade strawberry ice cream sandwiches with chewy cookie bars and creamy strawberry ice cream filling, perfect for summer treats.
Ingredients
Scale
- 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