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Creamy Homemade Strawberry Ice Cream Sandwiches Recipe for Soft Sugar Cookies

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These creamy homemade strawberry ice cream sandwiches feature soft sugar cookies paired with luscious strawberry ice cream, creating a refreshing and nostalgic summer treat.

Ingredients

  • Fresh strawberries – about 1 ½ cups, hulled and roughly chopped
  • Granulated sugar – ¾ cup (for ice cream) plus 1 ½ cups (for cookies)
  • Heavy cream – 2 cups
  • Whole milk – 1 cup
  • Vanilla extract – 3 teaspoons (1 tsp for ice cream, 2 tsp for cookies)
  • Fresh lemon juice – 1 tablespoon
  • All-purpose flour – 2 ¾ cups
  • Baking powder – 1 teaspoon
  • Salt – ½ teaspoon
  • Unsalted butter – 1 cup (2 sticks), softened
  • Large eggs – 2, at room temperature
  • Sanding sugar – ¼ cup (optional, for rolling cookies)

Instructions

  1. Prepare the Strawberry Ice Cream Base: Combine chopped strawberries with ½ cup sugar and let sit for 15 minutes to macerate.
  2. Puree the macerated strawberries in a blender or food processor until smooth but slightly chunky if desired.
  3. Whisk together heavy cream, whole milk, remaining ¼ cup sugar, vanilla extract, and lemon juice in a separate bowl.
  4. Stir in the strawberry puree until fully combined, cover, and refrigerate for at least 2 hours or overnight.
  5. Make the Soft Sugar Cookie Dough: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Whisk together flour, baking powder, and salt in a bowl.
  7. Cream softened butter and 1 ½ cups sugar with an electric mixer until light and fluffy (3-4 minutes).
  8. Add eggs one at a time, mixing well after each addition, then beat in vanilla extract.
  9. Gradually mix in dry ingredients until just combined; avoid overmixing.
  10. Roll dough into 1 ½-inch balls and gently roll each in sanding sugar.
  11. Place dough balls 2 inches apart on baking sheets and bake for 10-12 minutes until edges are set but centers remain soft.
  12. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  13. Churn the Ice Cream: Pour chilled ice cream base into ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency.
  14. Transfer churned ice cream to container and freeze for at least 1 hour until firm.
  15. Assemble Ice Cream Sandwiches: Scoop about ¼ cup (60 ml) of strawberry ice cream onto the flat side of one cookie.
  16. Top with another cookie and gently press to spread ice cream evenly to edges.
  17. Wrap sandwiches individually in parchment or plastic wrap and freeze for 30 minutes before serving.
  18. Let sandwiches sit at room temperature for 5 minutes before eating for best texture.

Notes

If you don’t have an ice cream maker, freeze the ice cream base in a shallow container and stir every 30 minutes to break up ice crystals. Let cookies cool completely before assembling. Wrap sandwiches tightly to prevent freezer burn. Let sandwiches soften 5-10 minutes at room temperature before serving for best texture.

Nutrition

Keywords: strawberry ice cream sandwiches, homemade ice cream, soft sugar cookies, summer dessert, easy ice cream sandwich recipe

Find it online: https://magnetmeal.com/creamy-homemade-strawberry-ice-cream-sandwiches-recipe-for-soft-sugar-cookies/