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Strawberry Ice Cream Sandwiches Recipe

Strawberry Ice Cream Sandwiches


  • 1 1/2 cups chopped fresh strawberries
  • 1/3 cup plus 1/4 cup sugar
  • 2 tablespoons light corn syrup
  • 1 cup heavy whipping cream
  • 1/2 cup whole milk
  • 4 large egg yolks
  • 1/4 teaspoon vanilla extract
  • 16 frozen Triple-Chocolate Cookies

Preparation Method

  • Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl.

  • Using potato masher, mash until puree forms; let stand 30 minutes.

  • Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat.

  • Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes.

  • Gradually beat in hot cream mixture. Return mixture to saucepan.

  • Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool.

  • Stir in strawberry mixture and vanilla.

  • Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.

  • Process custard in ice cream maker according to manufacturer's instructions.

  • Transfer ice cream to container; cover and freeze until firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)

  • Place 1 frozen Triple-Chocolate Cookie flat side up on work surface.

  • Place 1/2 cup ice cream atop cookie.

  • Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere.

  • Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total.

  • Wrap and freeze until firm, at least 4 hours or overnight.

  • Let ice cream sandwiches stand at room temperature 5 minutes before serving.

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