Frozen, sweet, and delicious Strawberry Pretzel Cookie Ice Cream Sandwiches. Strawberry-vanilla ice cream, sandwiched between strawberry and pretzel-laced cookies, then rolled through crispy strawberry “shortcake” crumbs. So yummy! Every bite is layered with berries, sweet vanilla ice cream, and has a delicious salty pretzel CRUNCH. The perfect late spring and summer dessert to keep stocked in your freezer.
Tis’ the season for all things strawberry. And I am very much embracing them this season. I’ve been saying this for weeks, but this year more than ever, I’m looking forward to the long sunny days of summer. And then, of course, ending the day with a sweet frozen treat.
I know we’re still weeks away, but it’s never too soon for ice cream!
I just adore these ice cream sandwiches. They’re fun to create, and pretty too, but most importantly, they’re delicious!
Strawberry ice cream swirled with strawberry jam is sandwiched between strawberry cookies. The sandwich is then rolled through a mix of strawberries and rice crispies for a delicious layer of crunch. So quadruple the strawberries!
Begin with the ice cream since this will need to freeze for a few hours. I wanted the strawberry ice cream to have pockets of sweetness and fresh summer berries, so I ended up swirling in my favorite strawberry jam.
Once the two ice creams are swirled together, I like to freeze overnight.
For both the vanilla and strawberry ice cream, I love to use Tillamook. Especially their Oregon strawberry ice cream, it never fails. And for the vanilla, their old-fashioned vanilla or vanilla bean are my favorites. (This is not a sponsored post, Tillamook is just my favorite).
For the cookies, I made my basic brown butter cookies, with the addition of salted pretzels and freeze-dried strawberries. No chocolate in these!
You’ll brown the butter, mix the dough, then bake up each cookie. They are not fancy, but the cookies all by themselves are delicious!! The ice cream only adds to the deliciousness.
Before you’re ready to assemble your sandwiches, smash the dried strawberries together with the brown rice crispies. Assemble each cookie sandwich, then roll through the strawberry crispy crumbs! It’s honestly a really fun process if you’re looking for your kids to help. And super easy for them too!
You can eat these immediately, or stack them in the freezer for later!
The cookies are chewy with a sweet/salty CRUNCH from the pretzels. These cookies are such a delicious treat paired with the sweet strawberry and vanilla ice cream. Every chilled bite leaves you wanting another.
You’ll want to have these stashed in the freezer over the next few months. Ice cream every day until the temps dip in September!
Looking for other frozen recipes? Here are a few of my go-to’s.
5 ingredient Raspberry Peach Sherbet
Salty Pretzel Banana Pudding Ice Cream Cake
Strawberry Pretzel Ice Cream Cake
No Churn Chocolate Peanut Butter Ice Cream
Homemade Strawberry Shortcake Ice Cream Bars
Blackberry Lavender Ice Cream Sandwiches
Homemade Chocolate Frosty
No Churn Minted White Chocolate Swirled Ice Cream
6 Ingredient Chocolate Peanut Butter Ice Cream Cake
Lastly, if you make these Strawberry Pretzel Cookie Ice Cream Sandwiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Strawberry Pretzel Cookie Ice Cream Sandwiches
Servings: 12 sandwiches
Calories Per Serving: 480 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Swirled Strawberry Vanilla Ice cream
Strawberry Pretzel Cookies
1. Line a 9×13 inch pan with parchment paper. Spread the vanilla ice cream out in an even layer, then cover and freeze. In a bowl, gently swirl together the strawberry ice cream and strawberry jam. Spread the ice cream/jam layer onto the vanilla layer, lightly swirling the 2 layers. Freeze for 4 hours or overnight. 2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.3. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 2 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.4. To the butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Gently fold in 1 1/4 cups of the freeze-dried strawberries. Add the pretzels crumbs, do not overmix.5. Roll the dough into tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.6. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. 7. Add 2 cups of freeze-dried strawberries and the rice crispies to a blender or ziplock bag. Crush into fine crumbs. Place into a shallow bowl or pie plate.8. Remove the slab of ice cream from the freezer, cut it into 12 circles or squares. Sandwich the ice cream between the cookies. Roll through the “shortcake” crumbs from step 7. Freeze. Enjoy!
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