As the summer sun warms the air, there’s something magical about the sweet scent of strawberries mingling with the tartness of rhubarb. That perfect harmony is captured in my delightful Rhubarb Strawberry Ice Cream Sandwiches, where buttery, chewy cookies embrace a rich, creamy filling swirled with luscious strawberry rhubarb sauce. This recipe is a glorious way to indulge in a summer dessert that’s oh-so-easy to whip up—use store-bought cookies and ice cream if you’re pressed for time, or go the extra mile and make them from scratch! Flexibility is key here, ensuring you can savor the season without spending hours in the kitchen. Whether you’re hosting a backyard BBQ or enjoying a quiet evening, these sandwiches are sure to impress. Ready to treat yourself to a colorful and refreshing dessert that just screams summer? Let’s dive in!
Why make ice cream sandwiches at home?
Irresistible Flavor: The combination of sweet strawberries and tart rhubarb creates a delightful explosion of taste with every bite.
Endless Customization: With the option to use homemade or store-bought cookies and ice cream, you can tailor these sandwiches to fit your mood and time constraints.
Quick and Easy: This recipe simplifies summer dessert preparation, so you can spend more time enjoying the sunny days and less time in the kitchen.
Crowd-Pleasing Treat: Perfect for summer gatherings, these sandwiches are visually stunning and impressively delicious—everyone will be asking for your secret!
Versatile Options: Feel free to experiment with different fruit sauces. Check out my recipe for Sweet Salty Strawberry for another tasty take on summer flavors!
Rhubarb Strawberry Ice Cream Sandwich Ingredients
For the Cookies
• Unsalted Butter – Adds richness and moisture to the cookies; feel free to substitute with salted butter by reducing the added salt.
• Brown Sugar – Provides sweetness and a chewy texture; white sugar can be used but will change the consistency.
• Eggs (1 whole + 1 yolk) – Binds the ingredients and adds moisture, resulting in a softer cookie; no substitutes recommended.
• All-Purpose Flour – Creates structure; ensure it’s leveled when measuring for accuracy. Gluten-free flour is a great alternative for those avoiding gluten.
• Baking Powder & Baking Soda – Essential for rising; don’t swap one for the other as they serve different purposes.
• Salt – Enhances flavor; can be omitted if using salted butter.
For the Ice Cream
• Vanilla Bean Ice Cream – Provides a creamy base that beautifully complements the fruity filling; aim for high-quality ice cream for the best flavor.
• Oregon Fruit Products Rhubarb in Strawberry Sauce – Infuses sweetness and adds visual appeal; opting for this pre-made sauce saves time, so avoid substituting with fresh rhubarb.
Optional Toppings & Variations
• Chocolate Chips or Nuts – Add to cookies for extra texture and crunch, making them even more enjoyable.
• Different Fruit Sauces – Try blueberry or cherry if you’re in the mood for a twist; this lets you personalize your dessert experience!
These ingredients are your ticket to crafting the perfect Rhubarb Strawberry Ice Cream Sandwiches, a lovely summer treat that everyone will adore!
Step‑by‑Step Instructions for Rhubarb Strawberry Ice Cream Sandwiches
Step 1: Prepare the Ice Cream
Begin by allowing the vanilla bean ice cream to sit at room temperature for 15-20 minutes, making it easier to scoop and work with. Once softened, scoop about one-third of the ice cream into a container. Drizzle in a layer of Oregon Fruit Products Rhubarb in Strawberry Sauce, then repeat this layering process until all ice cream and sauce is used, creating beautiful swirls. Cover and freeze for at least 2 hours to firm up.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of brown sugar until light and fluffy. Add in one whole egg and one additional yolk, beating well to combine. Gradually incorporate the dry ingredients—2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt—mixing until a sticky dough forms, which will be used for your Rhubarb Strawberry Ice Cream Sandwiches.
Step 3: Portion the Cookie Dough
After your dough is ready, scoop it onto a parchment-lined baking sheet, placing each ball about 2 inches apart to allow for spreading. To achieve perfectly shaped cookies, gently flatten the tops of the dough balls. Once set, transfer the baking sheet to the freezer for 30 minutes. This step will help the cookies maintain their shape while baking and ensure a chewy texture.
Step 4: Bake the Cookies
Preheat your oven to 350°F (175°C) so it’s ready when your cookie dough is done chilling. Remove the dough from the freezer and bake for 15-16 minutes, or until the cookies are golden around the edges while remaining slightly soft in the center. Once baked, allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 5: Assemble the Ice Cream Sandwiches
Once the cookies have cooled down, take one cookie and place a generous scoop of the prepared rhubarb-infused ice cream on top. Gently press another cookie on top of the ice cream to create a sandwich. If you’re not serving them immediately, return the assembled sandwiches to the freezer for 10 minutes to ensure they stay firm and delicious.
Step 6: Serve and Enjoy
Finally, once the Rhubarb Strawberry Ice Cream Sandwiches are chilled and set, present them on a platter for a delightful summer treat. You can separate them with parchment paper for a nice touch. These sandwiches are perfect for sharing, so enjoy them at your next gathering or save them for a sweet indulgence on a sunny day!
Make Ahead Options
These Rhubarb Strawberry Ice Cream Sandwiches are a fantastic option for meal prep, allowing you to savor summer delights without all the last-minute fuss! You can prepare the cookie dough up to 3 days in advance; just scoop it onto a baking sheet and freeze until firm, then transfer to an airtight container. You can also mix the ice cream with the rhubarb sauce and freeze it overnight for a smooth and creamy texture. When you’re ready to assemble, simply bake the prepped cookies, let them cool, scoop the ice cream, and create your sandwiches. This way, your dessert will be just as delicious without compromising on freshness or flavor!
What to Serve With Rhubarb Strawberry Ice Cream Sandwiches
Experience a delightful summer picnic with these vibrant treats, and let’s build a meal that enhances their sweet, creamy allure.
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Fresh Berries: Juicy mixed berries add a refreshing burst of flavor to your dessert spread, balancing the sweet and tart notes.
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Lemonade Spritzer: A fizzy lemonade spritzer brings a zesty kick, perfectly complementing the creamy sweetness of the sandwiches.
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Grilled Peaches: The warm, caramelized flavors of grilled peaches meld beautifully with the cold ice cream, creating a delightful contrast.
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Mint Chocolate Chip Brownies: Decadent brownies with a hint of mint offer a rich texture that pairs perfectly with the lightness of the ice cream sandwiches.
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Coconut Macaroons: Chewy coconut macaroons provide a tropical flair, enhancing the summer vibe with every bite.
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Iced Tea: A refreshing glass of sweetened iced tea serves as a perfect beverage to cleanse the palate between bites.
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Vanilla Milkshake: Thick and creamy, a classic vanilla milkshake is a nostalgic pairing, echoing the ice cream theme beautifully.
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Pineapple Sorbet: For a fruity twist, pineapple sorbet adds a refreshing element that brightens the dessert table while harmonizing with its fruity essence.
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Chocolate Dipped Strawberries: Elegant and indulgent, these have an irresistible combination of flavors that play nicely with the sweet, tangy sandwiches.
How to Store and Freeze Rhubarb Strawberry Ice Cream Sandwiches
Fridge: Store assembled sandwiches in an airtight container for up to 3 days, keeping them chilled and enjoyable for quick treats.
Freezer: Place any surplus sandwiches in a freezer-safe container with parchment paper between layers for up to 4 weeks, ensuring they remain fresh and delicious for summer cravings.
Reheating: For a warm treat, let sandwiches sit at room temperature for about 5 minutes before serving, allowing the ice cream to soften slightly without melting.
Wrapping: If you’re planning to freeze individual sandwiches, wrap each one in plastic wrap before placing in the container to lock in flavors and textures.
Expert Tips for Rhubarb Strawberry Ice Cream Sandwiches
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Room Temperature Butter: Ensure your butter is softened to room temperature for the best mixing results, creating a light and fluffy cookie base.
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Freeze Before Baking: Don’t skip freezing the cookie dough for 30 minutes. This step helps keep your cookies thick and chewy, preventing them from spreading too much during baking.
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Gentle Rhubarb Swirls: When incorporating the rhubarb sauce into the ice cream, swirl gently—this preserves those beautiful layers rather than blending them completely.
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Use an Ice Cream Scoop: For even ice cream portions, opt for an ice cream scoop. This ensures each sandwich is uniform in size, enhancing the overall dessert experience.
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Cool Cookies Properly: Allow your cookies to cool completely on a wire rack before assembling. This prevents the ice cream from melting too quickly and keeps your Rhubarb Strawberry Ice Cream Sandwiches from turning into a messy treat!
Rhubarb Strawberry Ice Cream Sandwiches Variations
Feel free to get creative and tailor these delightful ice cream sandwiches to suit your tastes!
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Homemade Cookies: Bake a batch of your favorite homemade cookies, like chocolate chip or snickerdoodle, to elevate these sandwiches. They add a personal touch and a delightful twist!
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Alternative Ice Cream: Switch up the vanilla bean ice cream for chocolate or even strawberry ice cream to explore new flavor combinations. Each option brings its own personality!
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Fruit Sauces: Experiment with different fruit sauces such as blueberry or peach for a refreshing change of pace. Each offers exciting new layers of flavor to this summer treat.
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Add-ins: Incorporate mini chocolate chips or crushed nuts into the cookie dough for added texture and crunch. They create a delightful surprise in every bite!
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Fruity Swirls: Try drizzling a layer of homemade strawberry puree between the ice cream layers for an extra fruity kick. It enhances both flavor and visual appeal.
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Spicy Kick: For those who enjoy a little heat, sprinkle a pinch of cayenne pepper into the cookie dough. It contrasts beautifully with the sweetness of the ice cream.
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Gluten-Free Option: Substitute regular flour with your favorite gluten-free flour blend to make these treats accessible for everyone at your gathering. They’ll taste just as delightful!
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Dipping Delights: Once assembled, dip the edges of the ice cream sandwiches in melted chocolate and sprinkle with chopped nuts for a show-stopping finish that’s sure to wow your guests!
Creating the perfect Rhubarb Strawberry Ice Cream Sandwiches has never been easier or more fun! Feel inspired to explore these variations and find the combination that resonates with you. If you’re looking for more berry goodness, check out my Strawberry Pecan Chicken for a delectable twist on summertime flavors!
Rhubarb Strawberry Ice Cream Sandwiches Recipe FAQs
How do I select ripe rhubarb and strawberries?
Absolutely! When choosing rhubarb, look for firm, crisp stalks without dark spots or wilting; vibrant pink or red color indicates great flavor. For strawberries, opt for plump, juicy berries that are bright red with shiny skin—avoid those with green or white patches.
What is the best way to store these ice cream sandwiches?
To keep your Rhubarb Strawberry Ice Cream Sandwiches fresh, store them in an airtight freezer-safe container, separating layers with parchment paper. They can stay delicious for up to 4 weeks. For short-term, keep them in the fridge for up to 3 days.
Can I freeze the leftover ice cream?
Certainly! If you have leftover homemade ice cream, transfer it to an airtight container and freeze it. It can be stored for up to 3 months. For best results, cover the ice cream’s surface with plastic wrap before sealing the container to prevent freezer burn.
What if my cookies spread too much while baking?
Very! If this happens, it’s usually due to warm dough or not freezing the cookie dough before baking. Make sure the butter is softened correctly, chill the dough for 30 minutes, and don’t overload the baking sheet—allow at least two inches between scoops.
Are these sandwiches safe for pets or allergies?
It’s wise to be cautious. These sandwiches contain ingredients like butter and sugar that aren’t ideal for pets. If you’re concerned about allergies, ensure everyone is aware of the baking ingredients used, particularly eggs and gluten for those with sensitivities.
Can I use different fruits for the filling?
Of course! I often alternate with blueberry or cherry sauces, adapting this recipe for different tastes. Simply follow the same layering technique with your fruit sauce of choice when preparing the ice cream for a unique twist!
Rhubarb Strawberry Ice Cream Sandwiches for Summer Bliss
Ingredients
Equipment
Method
- Begin by allowing the vanilla bean ice cream to sit at room temperature for 15-20 minutes until softened.
- Scoop about one-third of the ice cream into a container and drizzle in a layer of rhubarb sauce. Repeat layering until all ice cream and sauce are used, then cover and freeze for at least 2 hours.
- In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add in the whole egg and yolk, beating well.
- Gradually mix in the dry ingredients until a sticky dough forms.
- Scoop the dough onto a parchment-lined baking sheet, flattening the tops slightly. Freeze for 30 minutes.
- Preheat your oven to 350°F (175°C). Bake for 15-16 minutes until edges are golden and centers are slightly soft.
- Once cooled, take one cookie and place a scoop of the rhubarb-infused ice cream on top. Press another cookie on top to form a sandwich.
- If not serving immediately, return sandwiches to the freezer for 10 minutes.
- Serve on a platter and enjoy!
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