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Creamy Homemade Strawberry Ice Cream Sandwich Cookies

strawberry ice cream sandwich cookies - featured image
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These creamy homemade strawberry ice cream sandwich cookies combine soft, tender cookies with luscious, fruity strawberry ice cream for a quick and easy summer treat that’s both nostalgic and fresh.

Ingredients

Scale
  • 1 ½ cups fresh strawberries, hulled and chopped (about 225 g)
  • 1 cup heavy cream (240 ml)
  • ½ cup whole milk (120 ml)
  • ¾ cup granulated sugar (150 g)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • ½ cup cottage cheese (optional, 120 g)
  • 2 cups all-purpose flour (240 g)
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened (170 g)
  • 1 cup granulated sugar (200 g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract

Instructions

  1. Make the Strawberry Ice Cream Base: In a blender or food processor, combine the fresh strawberries, heavy cream, whole milk, granulated sugar, vanilla extract, lemon juice, and cottage cheese (if using). Blend until smooth and creamy, about 2-3 minutes. Taste and adjust sugar if needed.
  2. Churn the Ice Cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes. Transfer to a container and freeze for at least 2 hours to firm up before assembling sandwiches. If no ice cream maker, freeze in a shallow pan and stir every 30 minutes until firm.
  3. Prepare the Cookies: Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
  6. Scoop and Bake: Use a cookie scoop or spoon to place dough balls about 2 inches apart on parchment-lined baking sheets. Lightly flatten with fingers or back of a spoon. Bake for 10-12 minutes until edges are just turning golden and centers are still soft. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  7. Assemble the Sandwiches: Once cookies and ice cream are fully chilled, scoop about 2 tbsp (30 ml) of strawberry ice cream onto the flat side of one cookie. Top with another cookie, pressing gently to spread ice cream evenly to edges. Wrap each sandwich in plastic wrap and freeze for at least 30 minutes to set.

Notes

Use room temperature butter for best cookie texture. Chill both cookies and ice cream before assembling to prevent melting. Cottage cheese in ice cream base adds creaminess but is optional. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, substitute coconut cream and vegan butter. No ice cream maker? Use no-churn method by folding whipped cream into strawberry puree and freezing with periodic stirring.

Nutrition

Keywords: strawberry ice cream sandwich, homemade ice cream cookies, summer dessert, easy ice cream sandwich, creamy strawberry ice cream

Find it online: https://norasfoods.com/creamy-homemade-strawberry-ice-cream-sandwich-cookies-easy-recipe-to-try-today/