Cookie Cat Ice Cream Sandwich
Cookie Cat Ice Cream Sandwich
Ingredients
For the Strawberry Puree
- 1/2 cup fresh strawberries, chopped
For the No-Churn Ice Cream Base
- 2 cups heavy whipping cream, (35% fat), chilled
- 1/2 cup sweetened condensed milk, chilled
- 4 ounces cream cheese, softened
For the Chocolate Cookies
- 1/2 cup unsalted butter, softened, cut into pieces
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
Instructions
- 1
Prepare the strawberry puree: In a small bowl, mash the chopped fresh strawberries with a fork until mostly smooth. Set aside.
⏱️ 5 min
- 2
Make the no-churn ice cream base: In a large mixing bowl, combine the chilled heavy whipping cream, chilled sweetened condensed milk, and softened cream cheese. Using a hand mixer, beat on medium-high speed until the mixture is thick, creamy, and holds soft peaks, about 3-5 minutes.
⏱️ 10 min
- 3
Divide the ice cream base: Transfer 1 cup of the plain whipped cream mixture to a separate bowl. This will be your vanilla layer. To the remaining whipped cream mixture in the large bowl, add the strawberry puree and gently fold until well combined and a uniform pink color is achieved. This will be your strawberry layer.
⏱️ 5 min
- 4
Prepare for freezing: Line a baking sheet with parchment paper. Transfer the plain vanilla ice cream mixture into a large Ziploc bag and snip off a corner. Pipe it onto one half of the parchment-lined baking sheet, spreading it evenly with an offset spatula to form a layer. Repeat with the strawberry ice cream mixture, piping it onto the other half of the baking sheet next to the vanilla layer, and smoothing it with the offset spatula. Ensure the two layers are touching and form a single, flat sheet.
⏱️ 10 min
- 5
Freeze the ice cream: Place the baking sheet with the ice cream layers into the freezer for at least 3-4 hours, or until completely firm.
⏱️ 240 min
- 6
Prepare the chocolate cookie dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, packed light brown sugar, and salt with a hand mixer until light and fluffy, about 2-3 minutes. Gradually add the all-purpose flour and unsweetened cocoa powder, mixing on low speed until a dark brown, pliable dough forms. Knead the dough briefly by hand into a smooth ball.
⏱️ 15 min
- 7
Roll and cut cookies: Preheat your oven to 350°F. Lightly flour a clean surface. Roll out the chocolate cookie dough to about 1/4-inch thickness. Using a cat-head shaped cookie cutter, cut out cookies. For each cookie, use a small circular cutter (or the back of a piping tip) to cut out two small circular holes for the eyes. Carefully transfer the cut cookies to a baking sheet lined with parchment paper.
⏱️ 10 min•🌡️ 350
- 8
Bake the cookies: Bake the cookies for 10-12 minutes, or until firm to the touch. Let them cool completely on the baking sheet.
⏱️ 15 min•🌡️ 350
- 9
Assemble the ice cream sandwiches: Once the ice cream is firm, remove it from the freezer. Using the same cat-head shaped cookie cutter, cut out ice cream shapes from the frozen slab, ensuring each piece has both vanilla and strawberry layers. Place one cooled chocolate cookie on a flat surface. Top with a cut ice cream shape. Place a second chocolate cookie on top of the ice cream to complete the sandwich.
⏱️ 5 min
- 10
Serve immediately or wrap individually in plastic wrap and freeze for later enjoyment.
Kitchen Tools
Nutrition Facts (per serving)
Cookie Cat Ice Cream Sandwich
Ingredients
For the Strawberry Puree
- 1/2 cup fresh strawberries, chopped
For the No-Churn Ice Cream Base
- 2 cups heavy whipping cream, (35% fat), chilled
- 1/2 cup sweetened condensed milk, chilled
- 4 ounces cream cheese, softened
For the Chocolate Cookies
- 1/2 cup unsalted butter, softened, cut into pieces
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
Instructions
- 1
Prepare the strawberry puree: In a small bowl, mash the chopped fresh strawberries with a fork until mostly smooth. Set aside.
⏱️ 5 min - 2
Make the no-churn ice cream base: In a large mixing bowl, combine the chilled heavy whipping cream, chilled sweetened condensed milk, and softened cream cheese. Using a hand mixer, beat on medium-high speed until the mixture is thick, creamy, and holds soft peaks, about 3-5 minutes.
⏱️ 10 min - 3
Divide the ice cream base: Transfer 1 cup of the plain whipped cream mixture to a separate bowl. This will be your vanilla layer. To the remaining whipped cream mixture in the large bowl, add the strawberry puree and gently fold until well combined and a uniform pink color is achieved. This will be your strawberry layer.
⏱️ 5 min - 4
Prepare for freezing: Line a baking sheet with parchment paper. Transfer the plain vanilla ice cream mixture into a large Ziploc bag and snip off a corner. Pipe it onto one half of the parchment-lined baking sheet, spreading it evenly with an offset spatula to form a layer. Repeat with the strawberry ice cream mixture, piping it onto the other half of the baking sheet next to the vanilla layer, and smoothing it with the offset spatula. Ensure the two layers are touching and form a single, flat sheet.
⏱️ 10 min - 5
Freeze the ice cream: Place the baking sheet with the ice cream layers into the freezer for at least 3-4 hours, or until completely firm.
⏱️ 240 min - 6
Prepare the chocolate cookie dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, packed light brown sugar, and salt with a hand mixer until light and fluffy, about 2-3 minutes. Gradually add the all-purpose flour and unsweetened cocoa powder, mixing on low speed until a dark brown, pliable dough forms. Knead the dough briefly by hand into a smooth ball.
⏱️ 15 min - 7
Roll and cut cookies: Preheat your oven to 350°F. Lightly flour a clean surface. Roll out the chocolate cookie dough to about 1/4-inch thickness. Using a cat-head shaped cookie cutter, cut out cookies. For each cookie, use a small circular cutter (or the back of a piping tip) to cut out two small circular holes for the eyes. Carefully transfer the cut cookies to a baking sheet lined with parchment paper.
⏱️ 10 min•🌡️ 350 - 8
Bake the cookies: Bake the cookies for 10-12 minutes, or until firm to the touch. Let them cool completely on the baking sheet.
⏱️ 15 min•🌡️ 350 - 9
Assemble the ice cream sandwiches: Once the ice cream is firm, remove it from the freezer. Using the same cat-head shaped cookie cutter, cut out ice cream shapes from the frozen slab, ensuring each piece has both vanilla and strawberry layers. Place one cooled chocolate cookie on a flat surface. Top with a cut ice cream shape. Place a second chocolate cookie on top of the ice cream to complete the sandwich.
⏱️ 5 min - 10
Serve immediately or wrap individually in plastic wrap and freeze for later enjoyment.