Strawberry Ice Cream Sandwich

This strawberry ice cream sandwich is a dreamy, sweet treat that layers creamy strawberry ice cream between two soft, chewy cookies. It’s the perfect balance of fruitiness and indulgence, and it always hits the spot on warm days—or really, any time I want a fun dessert. Whether I make everything from scratch or take a few shortcuts, these sandwiches always taste like a celebration.

Why You’ll Love This Recipe

I love how nostalgic and satisfying these ice cream sandwiches are. They’re easy to make ahead, and they freeze beautifully for grab-and-go treats. I can use homemade or store-bought components, depending on my mood or schedule. The contrast of cold, creamy ice cream with soft cookies is unbeatable, and the fresh strawberry flavor makes them feel lighter and more refreshing than typical frozen desserts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Strawberry ice cream (homemade or store-bought)

• Soft sugar cookies or strawberry-flavored cookies

• Fresh strawberries, finely chopped (optional, for extra texture)

• White chocolate chips or melted chocolate (optional for dipping)

• Sprinkles or crushed freeze-dried strawberries (optional for garnish)

• Parchment paper for wrapping or freezing

Directions

1. I start by letting the strawberry ice cream soften slightly at room temperature so it’s easier to scoop and spread.

2. I place a generous scoop of ice cream on the flat side of one cookie, then press another cookie on top to make a sandwich.

3. If I’m feeling fancy, I roll the edges in finely chopped strawberries, sprinkles, or crushed freeze-dried strawberries.

4. For an extra treat, I sometimes dip half of each sandwich in melted white chocolate and let them set on parchment paper.

5. Once assembled, I wrap the sandwiches in parchment and freeze them for at least 1–2 hours until firm.

Servings and timing

This recipe makes about 6 ice cream sandwiches.
Prep time: 15 minutes
Freeze time: 1–2 hours
Total time: about 1 hour 30 minutes

Variations

I like to switch up the cookies—chocolate chip, shortbread, or even brownies all make great bases. Sometimes I swirl a bit of strawberry jam into the ice cream before sandwiching for a fruitier punch. When I want something richer, I use chocolate ice cream instead, or mix vanilla with strawberry chunks for a layered flavor.

Storage/Reheating

I keep the assembled ice cream sandwiches in the freezer, individually wrapped in parchment or plastic wrap. They stay fresh for up to 2 weeks. I don’t reheat them, but I let them sit at room temperature for 2–3 minutes before eating so they’re just the right texture—not too hard, not too soft.

FAQs

Can I make the ice cream from scratch?

Yes, and it’s worth it. I like using fresh strawberries blended into a custard base or churned with cream for the best flavor.

What’s the best cookie for holding the ice cream?

I go for soft, chewy cookies—they don’t get too hard in the freezer and are easier to bite into when frozen.

Can I make these gluten-free?

Absolutely. I use gluten-free cookies or bake my own with a gluten-free flour blend.

How do I keep the ice cream from melting while assembling?

I work quickly and sometimes chill the cookies ahead of time. I also pop the sandwiches back in the freezer right after assembling.

Can I use other fruits?

Definitely. I’ve used raspberry, mango, and even peach ice cream in place of strawberry—it’s super versatile.

Conclusion

These strawberry ice cream sandwiches are a sweet, refreshing dessert that never fails to make me smile. They’re easy to prepare, fun to customize, and always a hit with kids and adults alike. Whether I make them for a party or just to have a stash of treats in the freezer, they’re the kind of dessert I keep coming back to.