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Berry Vanilla Ice Cream Sandwiches

This berry vanilla ice cream sandwich recipe is the perfect dessert for the warmer weather months. Using mixed berry based no-churn ice cream, it has such bright and fresh flavours and is paired with a wonderfully classic vanilla sugar cookie exterior. These hand held delights will be your next go-to frozen treat! 

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vanilla ice cream sandwich

What is a berry vanilla ice cream sandwich?

A berry vanilla ice cream sandwich is a homemade version of a classic ice cream sandwich with a little twist. The ice cream is made with 3 types of berry flavour additions: mixed berry puree, mixed berry jam, and chopped berries. It has such a lovely mix of vanilla and berry flavour along with pops of berry on its own. Mixed berries give this ice cream such a fun purple colour. The cookies that make up the sandwich are a chewy vanilla sugar cookie that is simple yet totally decadent. Combining these two together makes for an incredible homemade ice cream sandwich! 

Ingredients

  •  sweetened condensed milk
  • heavy or whipping cream
  • vanilla extract
  • salt
  • mixed berries 
  • cornstarch
  • white sugar
  • unsalted butter
  • egg yolks
  • all-purpose flour

How to make the ice cream

Mixed Berry Jam

No-churn ice cream is so insanely easy and just as delicious! This mixed berry flavour takes a few extra steps but it is so worth it! Start by making the mixed berry jam. We’re doing this first so that it has tons of time to cool. First, add your mixed berries and water to a pot over low heat. Stir periodically and let the berries break down. When they’ve gotten soft, begin to gently mash them with a fork or a potato masher. Next, add the cornstarch and sugar to the pot and continue mixing. Cook until the berries are completely broken down and as mashed and smooth as possible. At this point you can remove them from the heat and use your immersion blender to blend up any leftover berry pieces. We’re looking for a smooth mixture here. Pour into a small bowl to cool completely. The jam can sit in the fridge until we’re ready to use it.

Mixed Berry Puree 

The next step is to make the berry puree. The process is very similar to that of the jam, it just has a tiny bit more berries and no extra ingredients. Start by adding the berries and water to a pot over low heat, stirring periodically, until the berries break down. Then, mash and mix until the berries are completely broken down and as smooth as you can get them. Blend with your immersion blender until smooth and remove from the heat to let cool. 

Ice Cream Base

Now you can move on to your ice cream base. Mix the condensed milk, vanilla, and salt in a bowl and set it aside. Make your whipped cream in the bowl of a stand mixer with the whisk attachment. Whip on high speed for around 5 minutes until the cream has become stiff and at least medium peaks have formed. You’re looking for the cream to be able to hold its shape. Then, fold half of the whipped cream gently into the bowl with the condensed milk. Use a silicone spatula to make sure you’re mixing as gently as possible. Then, take the sweetened condensed milk and whipped cream mixture and fold it into the rest of the whipped cream. 

Next, chop any additional berries you’d like to add and put them into the ice cream base. Add in the berry puree as well. Mix gently again until everything is nicely combined. Split your ice cream base as evenly as possible into two loaf pans or something of similar size. You’re looking for something that can be safely put in the freezer and something that will make a nice rectangular shape for the ice cream to fit perfectly into the cookies. Level the top of whatever container you’ve chosen, cover it and freeze for around 2 hours. The ice cream should be starting to set up but soft enough that you can still add the jam to it easily. 

Adding the Jam

Place dollops of your homemade berry jam on top of the ice cream and swirl it throughout. You can use a knife, toothpick, or something similar. Stick it all the way into the pan or container and drag through the dollops of jam. This will help it to spread all throughout the ice cream. Put your ice cream back into the freezer and keep it in there overnight (or at least 5 hours). Now it’s time to move onto the cookies! 

How to make the cookies

Make the Cookie Dough

The cookies for your berry vanilla ice cream sandwich are very simple sugar cookies. To make them, start by creaming together your butter and sugar in a stand mixer with the paddle attachment. Creaming should take a few minutes, you’re looking for the mixture to become light and fluffy. Then, add the egg yolks and vanilla and mix until well combined. This is a good time to scrape down the sides of the bowl with a silicone spatula. After that, you can mix again before moving on to the next step. 

Add your flour and salt to another mixing bowl and mix together. Gradually add this mixture to the wet mixture until just combined. If there are still some crumbs along the bottom of the bowl, do your best to gently incorporate them back into the dough. You could use your hands to do it if you’d like. Remove the dough from the bowl and put it on top of a piece of plastic wrap. Wrap the dough in the plastic wrap and chill it for at least one hour. 

Cutting the Dough

After the dough has chilled, cut it in half to work with a more manageable size. You could definitely roll it all out at once if you have the space for it. Roll the dough to around ¼ inch thickness and cut it into 5”x2” rectangles. You can make the rectangles bigger or smaller if you’d like, you may just have to adjust your ice cream ratio. Let the dough chill again for around 15-20 minutes before baking. While you’re waiting, preheat the oven to 350℉. After they have chilled, place your cookies on a lined baking sheet. The cookies shouldn’t really spread at all so you can put them a little closer together on the pan if necessary. Just be sure not to completely overcrowd the pan.

Bake the Cookies

Bake the cookies for 8-10 minutes until the bottoms are golden brown. You want to try to get them out of the oven before the corners start to brown but you’ll be able to see the browning on the bottom. Let your cookies cool completely and store them in an airtight container or bag. You’ll have to wait for the ice cream to set up before you’re able to assemble so the assembly is best to do the next day.   

How to assemble 

When both your ice cream and cookies are ready, you can begin assembly! Start by taking your ice cream out of the freezer and gently take it out of its container. I used a spatula for this part. Separate the ice cream from the edge of the container and wiggle it out without breaking it. Place the ice cream block onto a flat surface for cutting. Cut your ice cream into rectangles roughly 4.5”x1.5”. This will allow them to fit perfectly inside the 5”x2” cookies we made earlier. 

Place one cookie down with the side that was on the pan facing up. Gently place your cut ice cream onto the cookie as centred as possible. Place the second cookie on top with the side that was on the pan facing down so that the underside of the cookies are both connected to the ice cream. Gently press the two cookies together into the ice cream so that they become more attached. And now you have a beautiful berry vanilla ice cream sandwich! Repeat this for all your cookies and ice cream. 

How to store berry vanilla ice cream sandwiches

Wrap your assembled ice cream sandwiches as tightly as possible in wax paper. Place the wrapped sandwiches in a freezer safe bag or container. They will keep well there for around 3 months. Impress your loved ones by bringing these bad boys out at your next get together! Or just enjoy them yourself any time you’re craving a homemade berry vanilla ice cream sandwich! 

Berry Vanilla Ice Cream Sandwiches

This berry vanilla ice cream sandwich recipe is the perfect dessert for the warmer weather months. Using mixed berry based no-churn ice cream, it has such bright and fresh flavours and is paired with a wonderfully classic vanilla sugar cookie exterior. These hand held delights will be your next go-to frozen treat! 
Prep Time1 hour
Cook Time9 minutes
Chill/Freeze Time6 hours
Total Time7 hours 9 minutes
Course: Dessert
Cuisine: American
Keyword: berry, berry ice cream, berry vanilla ice cream sandwiches, homemade ice cream sandwich, ice cream sandwich, vanilla ice cream sandwich
Servings: 8 ice cream sandwiches
Author: Gianna

Ingredients

Ice Cream

  • 14 oz sweetened condensed milk
  • 2 cups heavy or whipping cream
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1-2 cups mixed berries chopped

Mixed Berry Puree

  • 1 ½ cup frozen mixed berries
  • 2 tbsp water

Mixed Berry Jam

  • 1 cup frozen mixed berries
  • 2 tbsp water
  • 1 tsp cornstarch
  • 2 tsp white sugar

Vanilla Sandwich Cookies

  • 1 cup unsalted butter softened
  • ¾ cups white sugar
  • 4 egg yolks
  • 1 tbsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 tsp salt

Instructions

Jam

  • Make the mixed berry jam by adding 1 cup of berries to a small pot with 2 tbsp of water over low heat and let them break down.
  • Mash the berries with a potato masher or fork. Add 1 tsp of cornstarch and 2 tsp of white sugar, mix well.
  • Continue to mash the berries as they break down and stir every so often.
  • When the berries have been completely cooked and broken down, use an immersion blender to make the mixture smooth.
  • Turn off the heat and add the smooth mixture to a small bowl to cool completely. Place in the fridge until ready to use.

Puree

  • Make the mixed berry puree by adding 1½ cup of frozen mixed berries with 2 tbsp of water to a small pot.
  • Cook over low heat until the berries begin to break down. Stir periodically.
  • Gently mash the berries with a potato masher or fork.
  • When the berries have been completely cooked and broken down, use an immersion blender to make the mixture smooth.
  • Remove mixture from the heat and let cool completely.

Ice Cream

  • Mix condensed milk, vanilla, and salt in a large bowl and set aside.
  • Whip heavy cream in a stand mixer with the whisk attachment or with a hand mixer on medium-high until stiff peaks form. The whipped cream should be able to stand up firmly on its own.
  • Fold half the whipped cream gently into the condensed milk with a silicone spatula until combined. Then fold that mixture into the rest of the whipped cream and fold gently again until well combined.
  • Chop additional mixed berries and add to the mixture with the berry puree. Gently mix until well combined.
  • Pour the mixture evenly into two loaf pans or a container of similar size. Level the top of the ice cream and allow it to freeze for 2-3 hours.
  • After 2-3 hours, take the ice cream out and add the jam. Place dollops of the mixed berry jam on top of the ice cream and drag throughout with a toothpick or knife.
  • Place back into the freezer and keep the ice cream there overnight.

Cookies

  • Cream butter and sugars together in a stand mixer with the paddle attachment for a few minutes until light and fluffy.
  • Add egg yolks and vanilla, mix until well combined. Scrape down the sides of the bowl and mix again.
  • Add flour and salt to a smaller mixing bowl and mix together. Gradually add the flour mixture to the wet mixture until just combined.
  • Remove the dough from the mixing bowl and form it into a ball. Wrap it with plastic wrap and chill for minimum 1 hour.
  • Separate the dough ball into halves for more manageable dough balls.
  • Roll the dough out to a ¼ inch thickness.
  • Cut the dough into 5”x2” rectangles. Let chill again for 15-20 minutes before baking.
  • Preheat oven to 350℉.
  • Bake cookies for 8-10 minutes until the bottoms are golden brown. Let cool and store in an airtight container while the ice cream sits overnight.

Assembly

  • Take the ice cream out of the freezer. Remove the ice cream from its pan and place on a sheet of wax paper.
  • Cut the ice cream into roughly 4.5”x1.5” rectangles.
  • Carefully place the ice cream on top of one of the cookies.
  • Add a second cookie on top of the ice cream and gently press together. Repeat for all cookies and ice cream.
  • Eat immediately or wrap with wax paper and store in a freezer safe bag or container in the freezer.

Notes

The mixed berry puree should make around 1 cup to add to the ice cream base. 
The berry jam should make about 1/2 cup to mix in. 
 
 

Try these fun desserts next:

Coffee Cake Cookies

Lucky Charms Ice Cream

Deep Fried Snickers

Cotton Candy Cookies

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