Strawberry Pretzel Cookie Ice Cream Sandwiches Recipe- Learn Like A Pro :- ice cream sandwiches made with strawberry pretzel cookie ice cream that are frozen, sweet, and wonderful. After being rolled in crispy strawberry “shortcake” crumbs, strawberry-vanilla ice cream is sandwiched between cookies that are laced with pretzels and strawberry. It’s very delicious! There are layers of berries, sweet vanilla ice cream, and a wonderful salty pretzel crunch in each and every taste. This dessert is ideal for late spring and summer, and you should always have some on hand in your freezer.
Strawberry Pretzel Cookie Ice Cream Sandwiches Recipe- Learn Like A Pro
Ingredients
SWIRLED STRAWBERRY VANILLA ICE CREAM
- 3 cups vanilla ice cream
- 4 cups strawberry ice cream
- 1 cup strawberry jam
STRAWBERRY PRETZEL COOKIES
- 2Â sticks (1 cup)Â salted butter, at room temperature
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2Â large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 1/4 cups freeze-dried strawberries
- 1 cup salted pretzel crumbs
- 1 cup brown rice crispies Â
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Instructions
- Put parchment paper in a pan that is 9 inches by 13 inches. The vanilla ice cream should be spread out in an even layer, then covered and placed in the freezer. The strawberry ice cream and strawberry jam should be mixed together in a bowl using a gentle swirling motion. The vanilla layer should be spread with the ice cream/jam layer, and the two layers should be delicately swirled together. Frost over a period of four hours or overnight.
- Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside.
- Â Place the butter in a skillet that is set over a heat setting of medium. Cook for approximately two minutes, or until the butter starts to turn golden. Remove from the fire and place in a bowl that can withstand high temperatures. Let it cool for about five minutes.
- Â Add the ground brown sugar, granulated sugar, eggs, and vanilla extract to the butter and mix until the mixture is completely smooth. Add the salt, baking soda, and flour to the mixture. Be sure to incorporate 1 1/4 cups of freeze-dried strawberries in a gentle manner. However, be careful not to overmix the pretzel crumbs.
- Â Form the dough into balls about the size of a tablespoon and lay them on the baking sheet that has been prepared spaced two inches apart. Flatten the dough out in a gentle manner. Bake for eight minutes. After removing the baking sheet from the oven, tap it on the counter one to two times to make it more flat. Continue to bake the cookies for another two to three minutes, or until the edges of the cookies have just begun to firm.
- The cookies should be allowed to cool on the baking pan. During the time that they are sitting on the baking sheet, they will continue to cook slightly.
- Â Put the rice crispies and two cups of freeze-dried strawberries into a blender or a ziplock bag and pulse until smooth. Break up into very small pieces. Put into a pie dish or a bowl with a shallow bottom.
- After removing the slab of ice cream from the freezer, cut it into twelve squares or circles. Place the ice cream in between the cookies and sandwich it. Using the “shortcake” crumbs from step 7, roll through the mixture. Freeze the food. Have fun!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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