Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches

Name: Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
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

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.

8 servings

13 hr 55 min

Published October 4, 2025

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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

Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches

8 servings

13 hr 55 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

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

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

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

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