I looove a bite of a cold ice cream sandwich during the summer. Some of my fondest memories as a child include that first bite into an ice cream sandwich on a steamy day, the sweet cookie melting deliciously into cold, life-preserving ice cream. I’ve altered these classic summer treats into a more Japanese-inspired sando shape, and whipped up an easy homemade strawberry ice cream to fill the center. No need for fancy machines for this one, though feel free to add extra fruits to the outside for decoration!
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Prep Time: 20 minutes
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Servings: 6+
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Infused Base: magical butter & heavy cream
INGREDIENTS:
Ice Cream:
- 14 oz. sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon honey
- 2 cups strawberries, diced
- 2 tablespoons strawberry jam
Sandwich Cookies:
- 1 cup magical butter, room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon honey
- 2 cups all purpose flour
METHOD:
Ice Cream:
- In a mixing bowl, add in sweetened condensed milk, heavy whipping cream, strawberry jam, and honey. Mix on high with a hand mixer/stand mixer for 4-5 minutes, or until stiff peaks form when you lift the whisk from the mixture.
- Gently fold in strawberries, ensuring not to knock out the air from the mixture
- Pour ice cream in a loaf pan lined with parchment paper and place in the freezer for 5-6 hours. The parchment paper will make it easier to lift when assembling sandwiches.
Cookies:
- Preheat oven to 350° F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, add in butter, sugar, honey, and flour. Mix slowly until a dough forms. It will start off looking like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape. Continue mixing until the dought sticks to itself in large clumps.
- Form dough into a ball and roll in between parchment paper to 1/2-inch thick. Cut into small triangles (or any shape desired*) and place onto prepared baking sheets.
- Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.
Assembly:
- You can assemble these cookies one of two ways:
- Using an ice cream scoop, scoop the desired amount of ice cream that will fit your cookie shape.You can use an offset spatula to shape the ice cream within the cookie to your preference. Sandwich between two cookies and serve immediately.
- Using the parchment paper to lift the ice cream out of the tin, you can cut the ice cream into your desired cookie shape and serve immediately.
Rhiana (AKA @k.o.k.u.j.i.n) is a Brooklyn-based pastry chef and American Culinary Federation-certified culinary cannabis educator. They specialize in infused desserts with eclectic flavor pairings and ensuring cannabis education is accessible to everyone. When not in the kitchen, Rhiana’s alternate spawn location is outside a speakeasy smoking with friends loudly discussing anime and video games. They are an avid King of the Hill enthusiast.
