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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:

  1. 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.
  2. Uncover and continue to cook until most of the juices are dissolved and a yummy looking compote begins to form (about 15-25 min) :)
  3. Place in sealed container or jar and refrigerate until ready to assemble with ice cream sandwiches! :)

Make ice cream base:

  1. In a small pot, simmer cream, milk, sugar, and salt until the sugar and salt dissolves (approx 3-5 min).
  2. In a separate bowl, whisk together the 6 egg yolks until combined
  3. 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)
  4. Strain the hot mixture through a fine strainer into a bowl
  5. 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.
  6. Put back into freezer and freeze until desired hardness

Make cookies:

  1. Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.

  2. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.

  3. Stir in flour, baking powder, salt, and vanilla.

  4.  Scoop cookie dough by the tablespoon full and roll into a ball.

  5. 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

  6. Cool on a rack until ready for assembly

Assembly:

  1. Cut up 8-10 strawberries in rounds
  2. 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