Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches
Decadent ice cream sandwiches made with homemade strawberry ice cream nestled between rich triple-chocolate cookies. Fresh strawberries and cream are churned into a smooth custard base before being sandwiched between frozen chocolate cookies for the perfect summer treat.
Ingredients
- •1½ cups fresh strawberries
- •⅓ cup sugar
- •2 tablespoons light corn syrup
- •1 cup heavy whipping cream
- •½ cup whole milk
- •4 large egg yolks
- •¼ teaspoon vanilla extract
- •16 whole Triple-Chocolate Cookies
Cooking Instructions
- 1.
Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.
30 min
- 2.
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.
200 min
- 3.
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.)
360 min
- 4.
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.
245 min