Sweet Laurel Bakery


We recently offered strawberries & cream ice cream sandwiches at the cake shop as a Labor Day special and they sold out in seconds! We wanted to share this delicious recipe with you, so that you can recreate the magic, anytime, anywhere. If you’d like your ice cream sandwich to be vegan, we have a delicious vegan ice cream recipe on Pg. 227 of the Sweet Laurel Cookbook. Enjoy!
Sweet Laurel
Sweet Laurel

Strawberries & Cream Ice Cream Sandwiches

Yield: 2 dozen cookies & 1 quart of ice cream

Cookie Ingredients:

2 cups almond flour

½ teaspoon Himalayan Pink Salt

¼ teaspoon baking soda

¼ cup coconut oil, melted

¼ cup maple syrup

Ice Cream Ingredients:

1 cup full-fat coconut milk

2 cups coconut cream

¾ cup of honey

pinch of Himalaya pink salt

¾ cup mashed strawberries

1 tablespoon fresh lemon juice

5 large egg yolks

1 teaspoon vanilla extract

Cookie Directions:

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

In a large bowl, stir together the flour, salt, baking soda, coconut oil, and maple syrup until a soft, crumbly dough forms.

Place tablespoon-size scoops of dough on the baking sheet and gently press down to flatten. Bake for 10 to 15 minutes, until barely golden brown on the edges, then transfer the cookies to a rack to cool completely.

Store in a sealed container at room temperature for up to 5 days, or in the freezer indefinitely.

Ice Cream Directions:

In a medium saucepan over medium heat, warm the coconut milk, 1 cup of the coconut cream, the honey, and salt until heated through. Pour the remaining 1 cup of coconut cream into a large bowl and set a fine-mesh sieve on top.

Combine the mashed strawberries and lemon juice and set aside.

Beat the egg yolks in a medium bowl and slowly pour the warmed coconut mixture into the egg yolks, whisking constantly. Transfer the entire mixture back into the saucepan and stir constantly over medium heat, being sure to scrape the bottom of the pan as you stir. Remove the custard from the heat when it thickens and coats the back of a spoon, about 10 minutes.

Set up an ice bath by filling another large bowl with water and ice. Pour the custard through the sieve and stir it into the coconut cream. Mix in the vanilla, set the bowl with the the cream mixture over the ice bath, and stir until cool.

Chill the mixture in the refrigerator for about an hour, then freeze in your ice cream maker according to the manufacturer’s instructions. Halfway through the freezing process, when the ice cream looks like soft serve, add the mashed strawberries. Continue freezing. Store in a sealed container in the freezer for at least 2 hrs to set.

Make the Ice Cream Sandwich:

When your cookies are cooled, and the ice cream has properly set, take a heaping spoonful of ice cream and sandwich it between 2 cookies.

Enjoy promptly, or wrap each ice cream sandwich in wax paper and store in the freezer.


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