I love this recipe because it requires only a few simple ingredients and comes together quickly. The combination of chewy sugar cookies and smooth vanilla ice cream creates a delicious contrast in texture. The strawberry shortcake coating made with freeze-dried strawberries, golden cookies, and strawberry cake adds a sweet, crunchy finish that makes every bite special. I also like that these sandwiches can be made ahead of time and stored in the freezer for an easy dessert whenever I need one.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 roll sugar cookie premade dough
1 pint vanilla ice cream
1 cup golden Oreos, crushed
1 box strawberry cake mix, prepared according to box instructions
1 cup freeze-dried strawberries
Directions
I preheat the oven to 350°F (175°C).
I cut the cookie dough into 8 large cookies, about 1½ inches thick, and bake them according to the package instructions on a greased nonstick baking sheet. Once baked, I let them cool completely.
I prepare the strawberry cake mix according to the package directions and allow the cake to cool.
In a medium bowl, I combine the crushed golden Oreos, freeze-dried strawberries, and 1 cup of crumbled strawberry cake.
I place 1 to 2 scoops of vanilla ice cream between two cooled cookies and gently press them together. I smooth the ice cream edges with a spoon or butter knife.
I roll or dip the exposed ice cream edges into the strawberry shortcake mixture until coated.
I wrap each sandwich in plastic wrap or parchment paper and freeze them for 1 to 2 hours before serving.
Servings and Timing
Servings: 4 ice cream sandwiches
Prep Time: 10 minutes
Bake Time: Approximately 12–15 minutes
Freezing Time: 1–2 hours
Total Time: Approximately 1 hour 25 minutes to 2 hours 25 minutes
Variations
I sometimes use strawberry ice cream instead of vanilla for an even stronger berry flavor.
I like swapping the sugar cookies for chocolate chip cookies for a richer dessert.
I occasionally add white chocolate chips to the coating mixture for extra sweetness.
I use crushed vanilla wafers in place of golden Oreos when I want a slightly different texture.
I drizzle melted white chocolate over the finished sandwiches for a decorative touch.
Storage/Reheating
I store these ice cream sandwiches individually wrapped in plastic wrap or parchment paper inside an airtight freezer-safe container. They stay fresh in the freezer for up to 2 weeks.
Since this is a frozen dessert, I do not reheat it. Instead, I let the sandwiches sit at room temperature for 2 to 3 minutes before serving so they soften slightly and become easier to bite into.
FAQs
Can I make these ice cream sandwiches ahead of time?
Yes, I often prepare them a day or two in advance and keep them frozen until ready to serve.
Can I use homemade cookies instead of premade dough?
Absolutely. I can use any homemade sugar cookie recipe as long as the cookies are sturdy enough to hold the ice cream filling.
What can I substitute for freeze-dried strawberries?
I find that freeze-dried raspberries work well, though the flavor will be slightly different.
How do I prevent the ice cream from melting while assembling?
I like to work quickly and return the sandwiches to the freezer immediately after coating them.
Can I use a different ice cream flavor?
Yes, I enjoy experimenting with strawberry, cheesecake, or even cookies-and-cream ice cream for different flavor combinations.
Conclusion
Strawberry Shortcake Ice Cream Sandwiches are an easy and satisfying frozen treat that combines creamy ice cream, soft cookies, and a crunchy strawberry coating. I love how simple they are to prepare and how impressive they look when served. Whether I make them for a summer gathering or keep a batch in the freezer for a sweet snack, they always deliver delicious strawberry shortcake flavor in every bite.
Description: Creamy vanilla ice cream layered between soft sugar cookies and coated with a delicious strawberry shortcake crumble. The perfect frozen summer dessert.
Author:Sarah
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes (+ 1–2 hours freezing)
Yield:4 servings
Category:Dessert
Method:Baking & Freezing
Cuisine:American
Diet:Vegetarian
Ingredients
1 roll premade sugar cookie dough (cut into 8 large cookies)
1 pint vanilla ice cream
1 cup Golden Oreos, crushed
1 box strawberry cake mix, prepared according to package instructions
1 cup freeze-dried strawberries
Instructions
Preheat oven to 350°F (175°C).
Slice the sugar cookie dough into 8 cookies, about 1½ inches thick. Place on a greased or nonstick baking sheet and bake according to package directions. Allow cookies to cool completely.
Prepare the strawberry cake according to the package instructions. Let cool completely.
In a medium bowl, combine the crushed Golden Oreos, freeze-dried strawberries, and 1 cup crumbled strawberry cake.
Place 1–2 scoops of vanilla ice cream between two cooled cookies. Gently press together and smooth the edges with a spoon or butter knife.
Roll or dip the exposed ice cream edges into the strawberry shortcake crumb mixture until coated.
Wrap each sandwich in plastic wrap or parchment paper and freeze for 1–2 hours before serving.
Serve and enjoy!
Notes
Let the ice cream soften slightly for easier assembly.
Freeze the sandwiches immediately after coating to help them hold their shape.
Store in an airtight container in the freezer for up to 1 week.
For extra strawberry flavor, add a few drops of strawberry extract to the ice cream before assembling.
