Strawberry Ice Cream Sandwiches (with Store-Bought Shortbread Cookies)
That first bite — where the cookie shatters against the cold, creamy strawberry ice cream, and the whole thing melts together in that perfect, messy way — is why I keep making these all summer long. The best part? They are built on a secret that costs about four dollars and saves you an hour of baking: a box of store-bought shortbread cookies. Twenty minutes of hands-on time, four hours in the freezer, and you get a dozen ice cream sandwiches that taste like a bakery made them.
Equipment
- Baking sheet (half-sheet size)
- Parchment Paper
- Bench scraper or offset spatula
- Sharp chef's knife (or serrated bread knife)
- Plastic wrap or large freezer bag
Ingredients
- 1 package (12 oz) shortbread cookies (e.g. Lorna Doone or store brand)
- 1 pint strawberry ice cream (full-fat)
- 1/4 cup freeze-dried strawberries, crushed (optional but recommended)
- to taste flaky sea salt (e.g. Maldon)
Instructions
- Line your baking sheet with parchment paper. Take the ice cream out of the freezer and let it sit on the counter for about 10 minutes to soften slightly (not melt).
- Place half of the shortbread cookies on the prepared baking sheet, flat side up, leaving about an inch between each one. You will have roughly 16-24 cookies — plan for 8-12 sandwiches total.
- Using a bench scraper or offset spatula, spread a generous tablespoon of softened ice cream onto each cookie, going all the way to the edges. Aim for a layer about 1/2-inch thick.
- Top each with a second cookie, flat side down. Gently press until the ice cream reaches the edges — light, even pressure so the cookies do not crack.
- Smooth any ice cream that peeks out around the edges with a clean offset spatula. If using crushed freeze-dried strawberries, press them into the exposed ice cream edges now.
- Place the baking sheet in the freezer, uncovered, for at least 4 hours (overnight is better — 8-12 hours for maximum crunch and clean cuts).
- Once frozen solid, remove from freezer. Using a sharp chef's knife, cut each sandwich in half diagonally (or straight down for rectangles) with one clean, confident cut. Work quickly; if sandwiches soften, return to freezer for 10 minutes before cutting more.
- Sprinkle a tiny pinch of flaky sea salt over each cut side. Add extra crushed freeze-dried strawberries if desired. Serve immediately or wrap individually in plastic wrap and return to freezer for up to 2 weeks.
Notes
Don’t over-soften the ice cream. Ten minutes on the counter is plenty — if you microwave it or leave it out longer, you will get a melty mess. Press gently. The goal is to fuse, not crush. Freeze overnight if you can. Four hours is the minimum, but overnight gives you clean cuts and cookies that stay genuinely crunchy. Use a sharp knife. A dull blade will crush the cookie and smoosh the ice cream out. Storage: Wrap each sandwich tightly in plastic wrap, then place in a zip-top freezer bag. They stay good for up to 2 weeks. Let sit at room temperature for 2-3 minutes before eating — just enough softening to bring back the creamy texture.