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95% would make again

Strawberry Shortcake Ice Cream Sandwiches

by Katie Aubinfeatured in Ice Cream Sandwiches


for 3 servings

  • 1 pt strawberry ice cream (475 g)
  • 6 sugar cookies
  • ½ cup graham cracker (40 g), crushed
  • ½ cup freeze-dried strawberry (100 g), crushed
  • 1 ½ cups white chocolate chip (260 g)
  • 1 ½ tablespoons coconut oil

Nutrition Info

Shop ingredients with
    Calories 941
    Fat 55g
    Carbs 105g
    Fiber 2g
    Sugar 82g
    Protein 13g

Estimated values based on one serving size.


  1. Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
  2. Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
  3. Freeze for 30 minutes.
  4. In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
  5. In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
  6. Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
  7. Freeze for 30 minutes more before serving.
  8. Enjoy!