Strawberry Ice Cream Cookie Sandwiches Recipe
- clemievegancake
- Jun 28
- 4 min read
A rich and delicious, no churn, easy strawberry ice cream recipe perfect for cookie sandwiches or simply scooping into an ice cream cone!
Does anything taste nicer than homemade ice cream on a hot summer's day? This super simple, no ice cream maker needed strawberry ice cream is so easy to make and the cookie sandwiches just make it even more fun! Simply mix together your ice cream ingredients and leave it to set in the freezer, there's no need for churning! While you wait for it to set, make my quick chocolate chip cookie layers, then layer everything together to make the yummiest strawberry ice cream cookie sandwiches.
This recipe makes one 7" x 11" tin which slices into 10-12 ice cream cookie sandwiches or you could simply make a large tin of ice cream without the cookie. It is best stored in the freezer and eaten within around one month. Slice the cookie sandwiches before freezing them, so they're easier to get out individually when you want them!
These ice cream cookie sandwiches are dairy free, egg free, easily gluten free and of course completely plant based!
Makes one 7" x 11" tin or 12 ice cream cookie sandwiches
Strawberry ice cream ingredients;
400g finely chopped fresh strawberries
50g caster or granulated sugar
Juice of 1/2 lemon
1 tin vegan condensed milk (320g)
500ml vegan double cream
2 tbs freeze dried strawberry powder
1 tsp vanilla powder
Cookie ingredients;
200g soft brown sugar
180g caster or granulated sugar
200g vegan butter
8g baking powder
4g baking soda
480g plain flour
1 tsp vanilla powder
80g cold water
120g chocolate chips
You will also need; one or two 7" x 11" baking tins, baking paper, a mixing bowl, a spoon, electric hand mixer, blender or potato masher, small bowl
Method
Begin by making your strawberry ice cream
Line your baking tin with baking paper. This will make it easier to remove the ice cream once it has set
In a small bowl add the finely chopped fresh strawberries, lemon juice and sugar and stir everything together. Set aside to let the juices come out of the strawberries
In a large mixing bowl, add the cream, condensed milk, vanilla and strawberry powder and whip together using an electric hand mixer until thick and fluffy
Use a hand blender or potato masher to blend the strawberry mixture. I like to leave some small chunks of berry, but you could make it completely smooth if you would prefer
Add the blended strawberries to the ice cream mixture and gently fold through
Pour the ice cream into the lined baking tin and leave in the freezer for at least four hours until it has set firm
If you have a second baking tin you can get started on the cookies straight away or wait until the ice cream has set, then lift it out of the tin onto a tray or plate before returning to the freezer. Now you can reuse the baking tin to make the cookies
Pre heat the oven to 180c and re-line the baking tin with baking paper
In a mixing bowl add the vegan butter, brown and white sugar and mix together until light and fluffy
Add the flour, baking powder, baking soda and vanilla powder and mix again
Add the water and use your hands to bring the dough together
Add the chocolate chips and knead them roughly through the cookie dough
Split the dough into two equal balls
Squash one ball of cookie dough into the lined baking tin and press down with your hands until you have an even layer of cookie dough
Bake for around 15 minutes until lightly golden
If you have a second baking tin, make the second cookie layer in the same way and bake them together at the same time. If you only have one baking tin, wait until the first cookie has cooled enough to touch, then carefully lift out of the baking tin and place on a cooling rack. Re-line the baking tin with baking paper and repeat adding the cookie dough to the baking tin and baking in the same way
Once both cookie layers and baked and cooled, and your ice cream has fully set, you can assemble everything together
Place the ice cream layer on a piece of baking paper, then lay one cookie on top and gently press them together
Carefully, using the baking paper to help you, flip it over and place the second cookie on the other side of the ice cream. Now you should have two cookies sandwiching the ice cream in the middle
Use a sharp knife to cut the ice cream cookie sandwiches into slices and now they're ready to eat!
Tips & Tricks!
These are my mixing bowls - https://amzn.to/489iB6s
I always use Vanilla Mart vanilla powder. Vanilla powder tastes so much nicer than vanilla flavouring! https://amzn.to/49mNpjO
You can use a large wooden spoon to make the buttercream but it needs a lot of mixing! I prefer to use my trusty cheap and cheerful Kenwood hand mixer; https://amzn.to/3P4x5gG
This is my cake tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do
I used Elmlea plant double cream and Nature's Charm coconut condensed milk for my ice cream
My freeze dried strawberry powder is from Honeyberry; https://www.honeyberryinternational.com/?ref=30989 Use the code clemie10 for 10% off your order!
I used a mixture of white and 'milk' chocolate buttons in my cookie, but any chocolate chips will be yummy!
If you don't fancy ice cream cookie sandwiches, you could simply make the ice cream and just eat it from a bowl!
To make the cookie gluten free, use gluten free flour and add 1g xanthan powder for every 100g flour. It doesn't sound like a lot but it really helps the texture!
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