Homemade Strawberry Ice Cream Sandwiches

These Homemade Strawberry Ice Cream Sandwiches are a dreamy treat that combines soft, chewy cookies with creamy strawberry ice cream for a dessert that’s nostalgic, fruity, and totally satisfying. Whether I’m serving them on a hot summer day or keeping a stash in the freezer, they’re always a hit.

Why You’ll Love This Recipe

I love these ice cream sandwiches because they’re simple, customizable, and way better than store-bought. The cookies stay soft enough to bite through even when frozen, and the strawberry ice cream adds that perfect balance of sweet and tart. Plus, I can switch up the cookie or the ice cream flavor depending on what I’m craving.

ingredients

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

For the cookies:

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract

For the filling:

• Strawberry ice cream (store-bought or homemade)
• Fresh strawberries, chopped (optional, for added texture)

directions

1. I preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, I whisk together flour, baking soda, and salt.

3. In another bowl, I cream the butter with both sugars until light and fluffy, then beat in the egg and vanilla.

4. I gradually mix the dry ingredients into the wet until a dough forms.

5. I scoop the dough onto the baking sheet and slightly flatten each mound.

6. I bake for 10–12 minutes until the edges are set but the centers are soft. I let the cookies cool completely.

7. I let the strawberry ice cream soften slightly at room temperature so it’s easy to scoop.

8. I spoon or scoop the ice cream onto the flat side of one cookie, top it with another cookie, and gently press to form a sandwich.

9. I wrap each sandwich in parchment or plastic wrap and freeze for at least 1–2 hours until firm.

Servings and timing

This recipe makes about 6–8 ice cream sandwiches and takes around 30 minutes of active prep, plus at least 1–2 hours for freezing. It’s a great make-ahead dessert for parties or anytime treats.

Variations

• I use chocolate chip, sugar, or even strawberry shortbread cookies for different flavor combos.

• Sometimes I roll the edges of the sandwiches in mini chocolate chips, crushed freeze-dried strawberries, or sprinkles.

• For a vegan version, I use dairy-free ice cream and plant-based butter in the cookies.

• I mix fresh strawberry pieces into the ice cream for extra texture and flavor.

storage/reheating

Once assembled, I keep the sandwiches tightly wrapped in plastic wrap or in an airtight container in the freezer. They’ll stay fresh for up to 2 weeks. I let them sit at room temperature for 5 minutes before eating so they’re easier to bite into.

FAQs

Can I use store-bought cookies?

Absolutely. I go for soft-baked varieties so they’re easier to bite when frozen.

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

I work quickly and sometimes return the cookies to the freezer in between steps. I also keep the ice cream very cold before scooping.

What’s the best ice cream to use?

I like using a rich, creamy strawberry ice cream with real fruit pieces, but any good-quality brand will work.

Can I make these in advance?

Yes, I make a whole batch and keep them frozen until I’m ready to serve.

How do I keep the cookies soft in the freezer?

I slightly underbake the cookies so they stay chewy even after freezing. That way, the sandwich has the perfect bite.

Conclusion

These Homemade Strawberry Ice Cream Sandwiches are the perfect blend of fun, flavor, and nostalgia. They’re easy to make, endlessly customizable, and always a crowd-pleaser. Whether I’m making them for a summer party or just to stash in the freezer for sweet cravings, they never last long.