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+ servings

Strawberry Ice Cream Sandwiches

You will need an ice cream machine for this recipe. Alternatively, you may buy store-bought vanilla bean ice cream and then fold in the strawberries once it has softened. Total time reflects inactive time of up to 5 hours.
Prep Time30 mins
Cook Time20 mins
Total Time5 hrs 50 mins
Servings: 6 sandwiches (plus 2 pints of ice cream)


  • pulp from one vanilla bean
  • 1 cup sweetened condensed milk
  • 1 cup whole milk
  • 2 cups heavy cream
  • 8 large egg yolks
  • 1 cup granulated sugar
  • 1 pint strawberries diced
  • 12 large thin and crispy cookies of choice (store-bought)


  • Combine the vanilla bean pulp and the sweetened condensed milk in a large saucepan over medium heat. Whisk to combine. Bring to a simmer and then add the whole milk and heavy cream. Stir occasionally for about 5 minutes and then remove from heat.
  • In a large bowl, whisk the eggs yolks until they are light in color. Slowly add in the sugar and whisk to combine. At this point, the mixture should be on the thicker side. Now slowly temper the vanilla/cream mixture into the egg mixture by adding 1/2 cup of the vanilla/cream mixture at a time. Once about half of the vanilla/cream mixture is tempered in, you can transfer the egg mixture into the saucepan with the remaining vanilla/cream mixture. Cook the mixture over low heat, stirring frequently, until the mixture thickens slightly. Remove from heat and pour into a container. Allow for the mixture to sit at room temperature for about 20 minutes. and then cover and refrigerate for 2 - 4 hours.
  • At this point, make sure you have done all of the necessary preparations for your ice cream machine (for example, make sure the container has been frozen and everything is ready to go). Now pour the mixture into your prepared ice cream machine and process per your manufacturer's instructions. This should take about 25-30 minutes depending on your ice cream maker.
  • Taking your now churned ice cream, transfer to a freezer safe container. Gently fold in the diced strawberries.
  • Using a large scoop, spoon the ice cream onto 6 of the cookies. Top with another cookie and press down gently. Place each cookie sandwich into a freezer-safe bag and freeze for at least an hour before enjoying.
  • For the remaining ice cream, cover the freezer safe container with an airtight lid and freeze until the ice cream has reached the frozen consistency you desire. You may eat the ice cream without putting it straight into the freezer, but it will be more like soft-serve. The ice cream will keep in the freezer for a couple of weeks to a month.


I used store-bought large crispy cookies for this recipe. Many varieties can be found in the snack and cookie aisle of your local supermarket.
You will need an ice cream machine for this recipe. Alternatively, you may buy store-bought vanilla bean ice cream, let it soften, and then fold in the strawberries.