No Churn Strawberry Ice Cream Sandwiches that require minimal ingredients and perfectly combine the deliciousness of strawberry and chocolate into one tasty ice cream recipe.
Hey, hey, hey—happy National Strawberry Ice Cream Day! I know, ice cream day in January? Who thought that up? To be honest, I’m not mad about it. Though I’m a year-round iced coffee drinker, I tend to gravitate toward warmer foods during the colder months, which leaves me missing some of my favorite cold foods like ice cream! I know a lot of people who drink smoothies in the winter, so why not eat ice cream too? It’s baaaaaasically the same thing except, well, better.
The awesome thing about this recipe is that you don’t need a fancy schmancy ice cream maker—nope! This no churn strawberry ice cream is just that: no churn. One of these days I’m sure I’ll cave and purchase an ice cream maker, but until then I’m going to keep doing things this way because it works and it’s GOOD. ….and because I feel like the majority of people out there don’t own an ice cream maker, but maybe that’s just me.
ANYWAY, let’s talk out this ice cream recipe real quick so you can see how easy peasy it is. You’ll heat the strawberries and sugar over the stovetop essentially until the strawberries turn into sweet strawberry compote. Then you’ll let them cool off while you whip the whipping cream. Whipping the whipping cream (<—hate that I love saying that) requires a liiiiiittle bit of patience, but nothing crazy. Five minutes, max. You got this.
So yeah, you’ll whip the whipping cream until stiff peaks form and then you’ll add the sweetened condensed milk and vanilla, fold the strawberries into the whipped cream and BOOM that’s it! You freeze it to form hard serve ice cream for these ice cream sandwiches, or you just eat it straight up like the ice cream obsessed person you are.
The trickier part is getting the ice cream sandwiches to actually look presentable. If you make this recipe, please tag me on Instagram @thealmondeater so I can see your pretty creation and how you one-upped me in that department.
These no churn strawberry ice cream sandwiches are LEGIT and you need them, even if it is the middle of winter.
Disclosure: This post is sponsored by American Eagle. As always, all opinions are my own. Thank you for supporting brands that support The Almond Eater!
- For the ice cream:
- 1 lb. fresh or frozen thawed strawberries, chopped
- 1 tbsp sugar
- 1 pint heavy whipping cream
- 1 can (14 oz.) sweetened condensed milk
- 1 tsp vanilla extract
- For the cookies:
- 2 cups all purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cups butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup semi sweet chocolate chips
- For the ice cream: Place strawberries and sugar in a saucepan and bring to a low boil.
- Reduce heat to a simmer and use a spoon (I like using a wooden spoon) to break down the strawberries, forming mashed strawberries. Simmer for five minutes or so.
- Remove from heat and set aside, allowing mixture to cool completely.
- While mixture is cooling, make the ice cream.
- Place heavy whipping cream in a large bowl and beat with an electric mixer for about 5 minutes, allowing the cream to form stiff peaks. Tip: mix on low for about 2 minutes, and then on high for 2-3 minutes.
- Once peaks have formed, add the condensed milk and vanilla and mix until everything is combined.
- Fold HALF of the strawberries into the whipped cream mixture and transfer to a bread pan.
- Pour the rest of the strawberries on top and stir so that there are some swirls and strawberry chunks.
- Cover pan with aluminum foil and place in the freezer for at least 6 hours, but preferably overnight.
- For the cookies:
- Preheat oven to 350°.
- Combine flour, cocoa, baking soda, and salt together in a large bowl and set aside.
- Cream butter and both sugars together in a separate bowl; add eggs and vanilla and stir to combine.
- Fold wet ingredients into dry ingredients and then, once everything is mixed, stir in the chocolate chips by hand.
- Scoop dough out a spoonful at a time and transfer to a baking sheet.
- Place cookies in the oven and bake for approximately 10 minutes, or until cookies are done around the edges but still soft in the center.
- Transfer to a cooling rack and cool completely before making the ice cream sandwiches.
- For the sandwiches:
- Scoop ice cream onto a cookie and then place a second cookie on top, carefully smashing it down on the ice cream.
- Repeat this process until cookies are done. You will have ice cream left over, but I don't think that's a problem!
- Place cookies on a plate or baking sheet and bake into the freezer for at least 1 hour, allowing time for everything to set.