Best Strawberry And Ice Cream Sandwiches Recipes

Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches image

Provided by Tom Douglas

Yield Makes 8

Number Of Ingredients 8

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

Steps:

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.

Strawberry and Ice Cream Sandwiches image

Provided by Laurie Ellen Pellicano

Time 15m

Yield 4 to 6 sandwiches

Number Of Ingredients 6

1 pint/12 ounces strawberries, washed, hulled and roughly chopped
1 tablespoon granulated sugar, plus more for sprinkling
4 to 6 slider buns or dinner rolls, preferably brioche (see Tip)
1/4 cup salted butter, melted
Amaro Montenegro, for drizzling (optional)
1 pint vanilla or strawberry ice cream

Steps:

If grilling, heat the grill. If griddling, heat your griddle or pan to medium.
Using a fork, mash strawberries with 1 tablespoon sugar until saucy with fine chunks.
On a cutting board, open buns, leaving them connected on one edge. Brush the cut, flat surfaces with the melted butter and sprinkle lightly with sugar.
Cook buns, buttered side up, until lightly toasted underneath, 1 to 2 minutes. Flip and toast the buttered sides until golden and the sugar caramelizes, imparting a nice sheen, 2 to 3 minutes. (You may need to rotate the buns to ensure even coloring and adjust heat lower, or move to a cooler spot if using a grill.) Transfer to a cutting board and let cool before assembling.
Drizzle open buns with a little Amaro, if using. Top each bottom half with a spoonful of strawberry mash, followed by a single scoop of ice cream, then another spoonful of strawberry mash. Close up sandwiches and serve immediately.