National Strawberry Ice Cream Day: No-Churn Strawberry Ice Cream Sandwiches

Our good friend Erin, the blogger behind The Almond Eater, is back again and celebrating National Strawberry Ice Cream Day with us! For more from The Almond Eater, check out her recipes herehere, here and here

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 baaaasically the same thing except, well, better.

The awesome thing about this recipe is that you don’t need a fancy shmancy 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.

National Strawberry Ice Cream Day No Churn Strawberry Ice Cream Sandwiches

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 a 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 liiiiittle 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.

National Strawberry Ice Cream Day No Churn Strawberry Ice Cream Sandwiches

Recipe

Ingredients

For the ice cream:

  • 1 lb. fresh or frozen and 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
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup semi sweet chocolate chips

Directions

For the ice cream:

  1. Place the strawberries and sugar in a saucepan and bring to a boil.
  2. Reduce heat to a simmer and use a wooden spoon to break down the strawberries, forming mashed strawberries. Simmer for five minutes or so.
  3. Remove from heat and set aside, allowing mixture to cool completely.
  4. While mixture is cooling, make the ice cream.
  5. 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 the final 2-3 minutes.
  6. Once peaks have formed, add the condensed milk and vanilla and mix until everything is combined.
  7. Fold HALF of the strawberries into the whipped cream mixture and transfer to a baking pan.
  8. Pour the rest of the strawberries on top and stir so that there are some swirls and some strawberry chunks.
  9. Cover pan with aluminum foil and place in the freezer for at least 6 hours, but preferably overnight.

For the cookies:

  1. Preheat oven to 350°.
  2. Combine flour, cocoa, baking soda, and salt together in a large bowl and set aside.
  3. Cream butter and sugar together in a separate bowl; add eggs and vanilla and stir to combine.
  4. Fold wet ingredients into dry ingredients and then, once everything is mixed, stir in the chocolate chips by hand.
  5. Scoop dough out a spoonful at a time and transfer to a baking sheet.
  6. Place cookies in the oven and bake for approximately 10 minutes, or until cookies are harder around the edges but still soft in the middle.
  7. Transfer to a cooling rack and cook completely before making the ice cream sandwiches.

For the sandwiches:

  1. Scoop ice cream out onto a cookie and then place a second cookie on top, carefully smashing it down on the ice cream.
  2. Repeat this process until cookies are done. You will have ice cream leftover, but I don’t think that’s a problem!
  3. Place cookies on a plate or baking sheet and back in the freezer for at least an hour, allowing time for everything to harden and solidify.

National Strawberry Ice Cream Day No Churn Strawberry Ice Cream Sandwiches

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