This is our 2nd week in our #ohyaysummeroficecreamsammie ! YUP! A whole summer of homemade ice cream sandwiches….all dreamt up by my 5 year old. If you missed our intro and first week of making, check out our Strawberry Graham ice cream sammie from last week! 🙂
And this week!!! This week we quite possibly made the perfect early summer ice cream bite….we combined two of the most in season fruits and made a Strawberry Rhubarb ice cream sandwich! With a fresh strawberry layer, a sweet and tart rhubarb compote and some of *THE BEST* chewy sugar cookies on the planet! 🙂 And today, I am sharing this recipe ANNNNNND the tips that we have learned in our 2nd week of this journey! 🙂

First thing is first……we have learned a few things in our 2nd attempt at the best and most delish ice cream base. This week we made a vanilla custard ice cream, which was simple and straightforward and turned out SOOOO yummy! 🙂

TIP number one : use vanilla bean paste instead of vanilla extract for a more “true” vanilla flavor
Vanilla extract isn’t terrible (in fact, we use it OFTEN) buuuuuuuut the vanilla bean paste gives a super warm and yummy vanilla flavor. Trust me on this one, it is just *that* much more of a punch that will make this custard stand out! 🙂 And grab some of this yummy vanilla bean paste here!

TIP number two : there’s a magic formula for how long to let the churned ice cream sit back in the freezer
Ok, maybe it’s not a *magic formula* per say, buuuuuuut we have found that the ice cream is too soft immediately after churning, but can be too hard if you leave it in the freezer too long! So, we have found that 3-4 hours after churning was key this week (placed in a shallow glass tupperware)

NOW! Onto this delish recipe! You guys, I am telling you, if you love the strawberry-rhubarb combo, then you will LOVE LOVE LOVE this ice cream sandwich!

Strawberry Rhubarb ice cream sandwich

A summery and yummy strawberry rhubarb homemade ice cream sandwich that will wow your tastebuds! 🙂

Servings: 8 sandwiches

Ingredients

Rhubarb compote:

4 cups chopped rhubarb
3/4 cups sugar

Vanilla Ice Cream:

2 cups cream
1 cup milk
2/3 cup sugar
1 tbs vanilla bean paste
1/8 tsp salt
6 egg yolks

Chewy, Sugar Cookies:

1 cups butter softened
1 1/2 cups granulated sugar
1 large egg
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

Instructions

Make Rhubarb compote:

Cut up about 4 cups of rhubarb into 1/2 inch slices, removing the ends and cleaning up as you go. Add chopped rhubarb with 3/4 cup sugar to a saucepan. Cover and simmer 5-10 minutes, until there is a significant amount of juice from rhubarb in pan.
Uncover and continue to cook until most of the juices are dissolved and a yummy looking compote begins to form (about 15-25 min) 🙂
Place in sealed container or jar and refrigerate until ready to assemble with ice cream sandwiches! 🙂

Make ice cream base:

In a small pot, simmer cream, milk, sugar, and salt until the sugar and salt dissolves (approx 3-5 min).
In a separate bowl, whisk together the 6 egg yolks until combined
When the mixture on the stove is ready, add about 1/3 of this hot mixture to the whisked egg yolks whisking constantly as to not curdle the yolks. Then whisk the yolk mixture back into pot with cream. Return the pot to the stove, add in the vanilla and keep on stove until the mixture reaches about 170 degrees (or thick enough to coat the back of a spoon)
Strain the hot mixture through a fine strainer into a bowl
Cool mixture in the fridge for about 4 hours, or until cool. Then churn in your ice cream maker according to the machine’s instructions.
Put back into freezer and freeze until desired hardness

Make cookies:

Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
Stir in flour, baking powder, salt, and vanilla.
Scoop cookie dough by the tablespoon full and roll into a ball.
Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 minutes or until lightly browned
Cool on a rack until ready for assembly

Assembly:

Cut up 8-10 strawberries in rounds
Assemble the sandwich as follows: cookie, a layer of fresh strawberries, a scoop of ice cream, a dollop of rhubarb compote, topped with a cookie

Recipe Notes

*the cookie recipe is from : https://addapinch.com/chewy-sugar-cookies-recipe/
*my edit : only bake 8 min to make sure they are *slightly* under-baked to remain chewy