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–+ servings

Rhubarb Strawberry Ice Cream Sandwiches

Delicious ice cream sandwiches made with rhubarb and strawberries.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Ice Cream
  • 2 cups strawberries fresh, chopped
  • 1 cup rhubarb chopped
  • 1 cup heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
Cookies
  • 1 cup butter softened
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs

Method
 

Prepare Ice Cream
  1. In a mixing bowl, combine strawberries, rhubarb, heavy cream, milk, sugar, and vanilla extract. Mix well.
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
  3. Transfer the ice cream to a container and freeze for at least 2 hours.
Make Cookies
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream together butter and sugar until smooth.
  3. Beat in eggs one at a time, then stir in vanilla.
  4. Combine flour, baking soda, and salt; gradually add to the creamed mixture.
  5. Drop by rounded spoonfuls onto ungreased baking sheets.
  6. Bake for 10-12 minutes or until golden. Let cool.
Assemble Sandwiches
  1. Take one cookie, add a scoop of ice cream, and top with another cookie.
  2. Repeat with remaining cookies and ice cream.
  3. Serve immediately or freeze for later.

Nutrition

Serving: 1sandwichCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For best results, use fresh rhubarb and strawberries.

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