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Perfect Strawberry Ice Cream Sandwich

Perfect Strawberry Ice Cream Sandwich


2 cups of fresh strawberries, hulled and chopped
1 cup of heavy cream
1 cup of whole milk
3/4 cup of granulated sugar
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1/2 teaspoon of lemon juice
2 cups of all-purpose flour
1/2 cup of unsalted butter, at room temperature
1/4 cup of granulated sugar
1 egg yolk
1 teaspoon of vanilla extract


Start by making the strawberry ice cream. In a blender or food processor, puree the strawberries until smooth.
In a medium saucepan, combine the heavy cream, milk, sugar, vanilla extract, salt, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
Remove the pan from the heat and stir in the pureed strawberries. Let the mixture cool to room temperature.
Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to a container and freeze for at least 2 hours.
To make the cookies, in a large mixing bowl, combine the flour, butter, sugar, egg yolk, and vanilla extract. Mix until a dough forms.
Roll the dough out to 1/4 inch thickness and use a round cookie cutter to cut out the cookies.
Preheat the oven to 350°F and place the cookies on a baking sheet. Bake for 12-15 minutes, or until golden brown.
Allow the cookies to cool completely.
Once the cookies are cool, scoop the strawberry ice cream onto one cookie and place another cookie on top, creating a sandwich.
Repeat the process until all of the cookies have been used.
Freeze the sandwiches for at least an hour before serving.


Source : Food.ma