Homemade Strawberry Ice Cream Sandwiches
Ingredients
- 8 tablespoons unsalted butter
113g
- 1 1/4 cups light brown sugar
packed, 267g
- 3/4 teaspoon table salt
- 2 teaspoons King Arthur Pure Vanilla Extract
- 3 large eggs
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
150g
- 3/4 cup King Arthur Rolled Oats
or 3/4 cup old-fashioned or quick-cooking oats, 85g
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Vietnamese cinnamon
- 1/4 teaspoon nutmeg
- 2 cups heavy cream
454g
- 14-ounce can sweetened condensed milk
397g
- 1/4 cup freeze-dried strawberry powder*
12g
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1/4 teaspoon table salt
- 1 cup strawberries
finely diced, fresh preferred, 167g
Directions
- 1
Preheat the oven to 350°F. Line a 13" x 18" rimmed baking sheet (half-sheet pan) with parchment and lightly grease the parchment.
- 2
To make the bars: In a large microwave-safe bowl, melt the butter and whisk in the brown sugar. Add the salt and vanilla, stirring until smooth.
- 3
If the mixture is uncomfortably hot to the touch, allow it to cool a bit before adding the eggs all at once. Whisk until smooth.
- 4
Stir in the flour, oats, baking powder, and spices. Substitute ingredients Blog What can I substitute for brown sugar? By PJ Hamel
- 5
Use a small offset or flexible spatula to spread the batter evenly in the prepared pan, making a thin layer that reaches the corners.
- 6
Bake the cookie bar for 12 to 14 minutes, until it’s set in the middle and just starting to turn golden brown; rotate the pan halfway through to ensure even baking. Remove the cookie bar from the oven and cool completely before assembling the sandwiches.
- 7
To make the ice cream: In a stand mixer fitted with the whisk attachment, beat the heavy cream, condensed milk, freeze-dried strawberry powder, vanilla, and salt on medium speed until medium peaks form.
- 8
Fold the diced strawberries into the whipped mixture.
- 9
To assemble: Remove the cookie bar from the baking sheet and cut it in half crosswise to make two pieces approximately 8 1/2" x 12" each.
- 10
Line a 9" x 13" pan with plastic wrap, allowing it to generously overhang on all sides. Place one of the bars in the pan, bottom-side up.
- 11
Top the bar with the whipped strawberry mixture. Spread it toward the corners, leaving a 1/2" border on all edges bare.
- 12
Place the other cookie bar on top of the ice cream bottom-side down, gently pressing down to evenly spread the ice cream to the edges. It’s OK if some of the ice cream oozes out the sides.
- 13
Using the overhanging wrap, completely cover and tightly wrap the assembled sandwich. Place the pan in the freezer overnight or for at least 12 hours.
- 14
To serve: Remove the sandwich from the freezer. Unwrap and place it on a cutting board. For the neatest look, trim the edges of the sandwich (baker's treat!). Cut into bars that are the size and shape of your choice and serve immediately.
- 15
Storage information: Store the cut homemade ice cream sandwich bars, individually wrapped, in the freezer for up to 3 months.
Homemade Strawberry Ice Cream Sandwiches
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About this Recipe
Longing for that perfect nostalgic bite of an ice cream sandwich, but with a gourmet twist? These Homemade Strawberry Ice Cream Sandwiches deliver a truly special dessert experience, blending classic comfort with bright, fresh flavors that taste infinitely better than store-bought.
The brilliance of this recipe lies in crafting each component with intention. The cookies are not just a vehicle; they're a key player, providing a delightful chewiness and warm spice. Meanwhile, the ice cream, made with rich heavy cream and sweetened condensed milk, achieves an unparalleled creaminess. The use of both freeze-dried strawberry powder and fresh diced strawberries ensures a vibrant, multi-layered berry flavor that truly stands out.
Prepare for a delightful contrast with every bite. The cookie component boasts a comforting chewiness, subtly spiced with Vietnamese cinnamon and nutmeg, and a pleasing texture from the inclusion of rolled oats. Nestled within is a supremely creamy ice cream, bursting with natural strawberry flavor from the concentrated powder and brightened by pieces of fresh diced berries, all underscored by a hint of pure vanilla extract.
You'll find this recipe surprisingly adaptable. You can easily swap King Arthur Unbleached All-Purpose Flour for King Arthur Gluten-Free Measure for Measure Flour to suit different dietary needs. Similarly, the cookie recipe works beautifully with either King Arthur Rolled Oats or old-fashioned/quick-cooking oats. Feel free to adjust the amount of cinnamon and nutmeg to match your preferred spice level.
These decadent ice cream sandwiches are ideal for summer picnics, birthday celebrations, or simply as an indulgent treat to cool down on a warm afternoon. Serve them as a memorable finale to any meal.