Strawberry and Ice Cream Sandwiches

A playful, summery twist on classic ice cream sandwiches, featuring fresh strawberry mash nestled between buttery, toasted brioche buns. Perfect for casual gatherings or cooling off on a hot day!

Basic Information

• Prep Time: 10 minutes (excluding ice cream chilling)

• Cook Time: 15 minutes (plus grill/pan preheating)

• Total Time: 15–25 minutes (adjusting for heating time)

• Difficulty: Easy

Ingredients (Serves 4–6)

• 1 pint (12 ounces) fresh strawberries, washed, hulled, and roughly chopped

• 1 tablespoon granulated sugar (plus extra for sprinkling buns)

• 4–6 slider buns or dinner rolls (preferably brioche; see Tips)

• ¼ cup salted butter, melted

• 1 tablespoon Amaro Montenegro (optional, for drizzling)

• 1 pint vanilla or strawberry ice cream (slightly softened, not rock-hard)

Preparation Steps

1. Preheat Cooking Surface

• Grill: Preheat a gas or charcoal grill to medium-high heat (400–450°F/200–230°C) and clean grates.

• Griddle/Pan: Heat a non-stick griddle or heavy-bottomed pan over medium heat (350°F/175°C) until a drop of water sizzles and evaporates.

2. Prepare Strawberry Mash

In a bowl, combine chopped strawberries with 1 tablespoon sugar. Mash with a fork until a saucy consistency forms, leaving small visible chunks for texture (avoid over-mashing for a smoother finish). Taste and adjust sweetness if needed.

3. Toast the Buns

• Split buns horizontally, keeping them connected on one side (like a hinge).

• Brush cut, flat surfaces with melted butter, then sprinkle lightly with granulated sugar (about ¼ teaspoon per side).

• Place buns butter-side down on the preheated grill or griddle. Cook 1–2 minutes until the bottom surfaces are lightly toasted and golden.

• Flip buns, butter-sugar side up, and cook 2–3 minutes until sugar caramelizes (glossy sheen, nutty aroma). Note: Rotate buns to prevent uneven browning; reduce heat if browning too fast.

• Transfer toasted buns to a wire rack to cool slightly (5 minutes).

4. Assemble Sandwiches

• Drizzle Amaro (if using) onto the bottom bun halves.

• Spread 2–3 tablespoons strawberry mash on the bottom bun.

• Place a single scoop of ice cream (3–4 ounces) centered on the strawberry layer.

• Top with another 2–3 tablespoons of strawberry mash.

• Close with the top bun, pressing gently to secure.

5. Serve Immediately

• Use a spatula to transfer sandwiches to a plate. For best texture, serve right away. If holding, refrigerate for up to 5 minutes or freeze for 10 minutes (firms ice cream, reduces mess).

Pro Tips & Variations

• Bun Selection: Choose sturdy buns (brioche, Hawaiian rolls) to prevent collapse under ice cream. Avoid overly soft sandwich buns.

• Fruit Swaps: Substitute strawberries with raspberries, roasted cherries, or peaches. Blend with a splash of cream for richer mash.

• Ice Cream Flavors: Experiment with salted caramel, mint chocolate chip, or gelato for depth.

• Amaro Alternative: Use strawberry liqueur, Chambord, or honey (non-alcoholic option).

• Leftover Buns: Perfect for using up leftover brioche or dinner rolls.

Reader Reviews

• “It’s not for polite people—this is a messy, fun 4th of July treat for kids (and adults!).”

• “Used leftover rosemary-olive oil roasted cherries instead of strawberries. My 16yo said, ‘This doesn’t suck.’”

• “My mom made these with choux pastry (cream puffs) in summer—sweet, light, but humidity makes them soft. Watch the sugar-toasted side!”

• “Hawaiian rolls work great! Skip Amaro, it’s still amazing without.”

Enjoy the perfect blend of sweet, tart, and creamy—just be prepared for a little mess! 🍓🍦