Go Back
+ servings
Strawberry Brown Butter Ice Cream Sandwiches
Print Recipe
5 from 3 votes

Strawberry Brown-Butter Ice Cream Sandwiches

Creamy vanilla ice cream with streaks of strawberry jam sandwiched between brown butter spelt cookies, what could be better than that? These decadent summer treats are easy to make, fun to eat, and make for the perfect poolside snack!
Prep Time30 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 659kcal

Ingredients

Brown Butter Spelt Cookies

  • 1 c butter (2 sticks)
  • 1 c packed brown sugar
  • 2 large eggs
  • 2 1/2 c spelt flour or whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract

To Assemble

  • 1 pint vanilla ice cream
  • 1/2 c strawberry jam

Instructions

Make the Cookies

  • Preheat the oven to 350F and line two sheet trays with parchment paper.
  • Place the butter in a small sauce pan over medium heat. Let the butter melt, and brown. Keep a close eye on it because it can burn really quickly. You will know it's nice and brown when the butter becomes foamy and aromatic. It will smell like toasted hazelnuts. As soon as it's golden brown pour the butter into a bowl and let cool in the refrigerator for 20 minutes.
  • In the bowl of a stand mixer beat together the brown sugar, vanilla and cooled brown butter for 2 minutes. Next add in the eggs one at a time. Mix on high for one minute. Last with the mixer on low slowly add in the dry ingredients.
  • With a small ice-cream scoop or a 1/4c measuring cup scoop the cookies onto the parchment lined baking sheet. Leave about 2 inches of space around each cookie so they have room to spread while they bake. Put the sheet tray with the cookies in the freezer or fridge for 15minutes before you bake them so that they don't spread too much.
  • Bake the cookies for 12 minutes. Let cool completely.

Assemble the Ice Cream Sandwiches

  • Place a large scoop of ice cream onto the flat edge of one cookie. Next place a spoonful of strawberry jam onto the ice cream. Top your ice cream sandwich with a second cookie and enjoy immediately or place back in the fridge to eat later.

Notes

Storing Strawberry Brown-Butter Ice Cream Sandwiches:
  • These ice cream sandwiches can be stored in the freezer for up to a month. Wrap individually in plastic wrap then place in a freezer bag. 

Nutrition

Calories: 659kcal | Carbohydrates: 83g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 731mg | Potassium: 196mg | Fiber: 6g | Sugar: 50g | Vitamin A: 1026IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg