Print

Creamy Strawberry Cheesecake Ice Cream Sandwiches

creamy strawberry cheesecake ice cream sandwiches - featured image
Print Recipe

Luscious, creamy strawberry cheesecake ice cream sandwiched between soft cookies, perfect for a refreshing and indulgent summer treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 tsp vanilla extract
  • 1 cup (150g) fresh strawberries, pureed

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in egg and vanilla extract until combined. Gradually add dry ingredients, mixing just until incorporated. Avoid overmixing.
  4. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Puree fresh strawberries in a food processor or blender. Set aside.
  6. Beat softened cream cheese until smooth. Slowly add powdered sugar and vanilla extract, mixing until creamy.
  7. Whip cold heavy cream to stiff peaks. Gently fold whipped cream and strawberry puree into cream cheese mixture to create filling.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Roll chilled dough into 1-inch balls and place 2 inches apart. Flatten slightly with palm or glass bottom.
  10. Bake 10-12 minutes until edges are golden but centers remain soft. Cool completely on wire racks.
  11. Spoon or pipe about 3 tablespoons (45g) of filling onto one cookie. Top with another cookie and press gently to spread filling evenly.
  12. Wrap sandwiches in plastic wrap and freeze for at least 1 hour to firm up.
  13. Let sit at room temperature for 5 minutes before serving.

Notes

Chill dough to prevent cookies from spreading too much. Whip cream to stiff peaks to avoid grainy texture. Use a piping bag for cleaner assembly. Freeze sandwiches before serving for best texture. Can substitute gluten-free flour or dairy-free alternatives as needed.

Nutrition

Keywords: strawberry cheesecake, ice cream sandwiches, summer dessert, homemade treats, creamy filling, soft cookies

Find it online: https://rowanrecipes.com/creamy-strawberry-cheesecake-ice-cream-sandwiches-recipe-easy-homemade-treats/