There is something undeniably nostalgic about ice cream sandwiches. They bring back childhood memories of chasing after the ice cream truck on warm summer afternoons, enjoying every bite before the heat could melt them away. This homemade version, featuring strawberry lemonade sorbet nestled between crisp yet chewy lemon bar stroopwafels, elevates the classic ice cream sandwich into a gourmet dessert. The refreshing tartness of lemon and strawberries blends beautifully with the sweetness of honey and sugar, creating a treat that is both light and indulgent.
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Strawberry Lemonade Ice Cream Sandwiches with Lemon Bar Stroopwafels: A Refreshing Summer Treat
Beat the heat with these Strawberry Lemonade Ice Cream Sandwiches, featuring creamy, fruity ice cream nestled between crisp, buttery Lemon Bar Stroopwafels! The perfect balance of tart lemon and sweet strawberry makes every bite a refreshing summer dream. Easy to make and even easier to love!
- Total Time: 2 hours 20 minutes (includes freezing time)
- Yield: 12 ice cream sandwiches 1x
Ingredients
For the Strawberry Lemonade Sorbet:
- 1 ½ cups granulated sugar
- ¼ cup honey
- 1 cup water
- 4 ½ cups fresh strawberries, hulled and sliced
- ⅓ cup fresh lemon juice
- Zest of 1 lemon
For the Ice Cream Sandwiches:
- 24 lemon bar stroopwafel cookies (store-bought or homemade)
Instructions
1. Prepare the Simple Syrup
In a medium saucepan over medium heat, combine the sugar, honey, and water. Stir the mixture continuously until the sugar is fully dissolved and the liquid begins to bubble slightly. This process should take about 3 to 5 minutes. The simple syrup is essential because it helps the sorbet maintain a smooth texture, preventing large ice crystals from forming. Once the sugar has fully dissolved, remove the saucepan from heat.
2. Cook the Strawberries with Lemon
Add the sliced strawberries, fresh lemon juice, and lemon zest to the saucepan with the simple syrup. Stir well to ensure that the fruit is fully coated in the syrup. Allow the strawberries to simmer over low heat for approximately 3 minutes, stirring frequently. The goal is to soften the fruit slightly and allow the flavors to meld without breaking the strawberries down completely.
3. Chill the Mixture
Remove the saucepan from the stove and transfer the mixture to a heat-safe bowl. Let it cool to room temperature before placing it in the refrigerator. Chill the mixture thoroughly for at least one hour, or until it is completely cold. Chilling is an important step because it ensures that the sorbet churns properly in the ice cream maker, resulting in a smooth and creamy texture.
4. Blend Until Smooth
Once the mixture is fully chilled, pour it into a blender or food processor. Blend on high speed until completely smooth. If any pulp or seeds remain, the mixture can be strained through a fine mesh sieve for an ultra-smooth consistency, though this step is optional.
5. Churn the Sorbet
Transfer the blended mixture to an ice cream maker. Follow the manufacturer’s instructions for churning sorbet. The mixture should thicken and take on a light, fluffy consistency. Depending on the machine, this process typically takes about 15 to 25 minutes.
If the sorbet is too soft after churning, place it in the freezer for 10 to 20 minutes to firm up slightly before assembling the sandwiches. This will make spreading it onto the cookies much easier.
6. Assemble the Ice Cream Sandwiches
Lay 12 lemon bar stroopwafel cookies on a baking sheet. Using a spoon or a small spatula, spread a generous layer of the strawberry lemonade sorbet over each cookie. Aim for about half an inch of sorbet to ensure a balanced bite.
Gently press the remaining 12 cookies on top of the sorbet layer, forming a sandwich. Be careful not to press too hard, as the sorbet is still soft and could squeeze out. Once all sandwiches are assembled, transfer them to a baking sheet lined with parchment paper.
7. Freeze Until Firm
Place the assembled sandwiches in the freezer for at least 2 hours to allow them to firm up. This step is crucial for maintaining the structure of the sandwiches, making them easier to eat without the sorbet melting too quickly.
8. Serve and Enjoy
Once the ice cream sandwiches are fully set, they are ready to serve. Enjoy them immediately or store them in an airtight container in the freezer for up to two weeks.
Notes
How to Prevent Ice Crystals in Sorbet
One of the biggest challenges when making homemade sorbet is preventing the formation of large ice crystals, which can result in a grainy texture. Using a well-chilled mixture and an ice cream maker helps achieve a smooth consistency. Additionally, a small amount of alcohol (such as a teaspoon of vodka) can be added before churning to further prevent crystallization.
How to Tell If the Sorbet Is the Right Consistency
The sorbet should be smooth and scoopable but not runny. If it is too soft after churning, freezing it briefly will help it set before assembling the sandwiches. If the sorbet is too hard, allowing it to sit at room temperature for a couple of minutes before scooping will make it easier to work with.
Alternative Methods for Making Sorbet Without an Ice Cream Maker
For those who do not own an ice cream maker, the sorbet can still be made by freezing the blended mixture in a shallow dish. Every 30 minutes, stir and scrape the mixture with a fork to break up ice crystals until it reaches a smooth consistency. This method takes longer but still produces delicious results.
Stroopwafel Cookie Substitutes
Lemon bar stroopwafels add a unique chewy texture, but other cookies can be used if they are unavailable. Thin butter cookies, shortbread, or even graham crackers can be excellent alternatives. If using a firmer cookie, allow the ice cream sandwiches to sit at room temperature for a few minutes before eating to soften slightly.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
This recipe is perfect for beginners because it is simple, requires minimal ingredients, and can be made without complicated techniques. With a little patience and an ice cream maker, anyone can create a batch of these stunning, flavor-packed ice cream sandwiches. Unlike store-bought varieties, this homemade version allows for customization, ensuring that every element is fresh, natural, and free from artificial additives. Whether preparing these for a backyard gathering, a special dessert, or simply to have a cool treat ready in the freezer, these strawberry lemonade ice cream sandwiches are guaranteed to impress.
Ingredients and Preparation
For the Strawberry Lemonade Sorbet:
- 1 ½ cups granulated sugar
- ¼ cup honey
- 1 cup water
- 4 ½ cups fresh strawberries, hulled and sliced
- ⅓ cup fresh lemon juice
- Zest of 1 lemon
For the Ice Cream Sandwiches:
- 24 lemon bar stroopwafel cookies (store-bought or homemade)
Ingredient Alternatives:
For those who prefer alternative sweeteners, agave syrup or maple syrup can replace honey. If strawberries are unavailable or out of season, raspberries can be used for a slightly tangier twist. The lemon juice can be substituted with lime juice for a different citrus profile. Stroopwafels can be swapped with thin butter cookies or shortbread for a different texture.
Step-by-Step Instructions
1. Prepare the Simple Syrup
In a medium saucepan over medium heat, combine the sugar, honey, and water. Stir the mixture continuously until the sugar is fully dissolved and the liquid begins to bubble slightly. This process should take about 3 to 5 minutes. The simple syrup is essential because it helps the sorbet maintain a smooth texture, preventing large ice crystals from forming. Once the sugar has fully dissolved, remove the saucepan from heat.
2. Cook the Strawberries with Lemon
Add the sliced strawberries, fresh lemon juice, and lemon zest to the saucepan with the simple syrup. Stir well to ensure that the fruit is fully coated in the syrup. Allow the strawberries to simmer over low heat for approximately 3 minutes, stirring frequently. The goal is to soften the fruit slightly and allow the flavors to meld without breaking the strawberries down completely.
3. Chill the Mixture
Remove the saucepan from the stove and transfer the mixture to a heat-safe bowl. Let it cool to room temperature before placing it in the refrigerator. Chill the mixture thoroughly for at least one hour, or until it is completely cold. Chilling is an important step because it ensures that the sorbet churns properly in the ice cream maker, resulting in a smooth and creamy texture.
4. Blend Until Smooth
Once the mixture is fully chilled, pour it into a blender or food processor. Blend on high speed until completely smooth. If any pulp or seeds remain, the mixture can be strained through a fine mesh sieve for an ultra-smooth consistency, though this step is optional.
5. Churn the Sorbet
Transfer the blended mixture to an ice cream maker. Follow the manufacturer’s instructions for churning sorbet. The mixture should thicken and take on a light, fluffy consistency. Depending on the machine, this process typically takes about 15 to 25 minutes.
If the sorbet is too soft after churning, place it in the freezer for 10 to 20 minutes to firm up slightly before assembling the sandwiches. This will make spreading it onto the cookies much easier.
6. Assemble the Ice Cream Sandwiches
Lay 12 lemon bar stroopwafel cookies on a baking sheet. Using a spoon or a small spatula, spread a generous layer of the strawberry lemonade sorbet over each cookie. Aim for about half an inch of sorbet to ensure a balanced bite.
Gently press the remaining 12 cookies on top of the sorbet layer, forming a sandwich. Be careful not to press too hard, as the sorbet is still soft and could squeeze out. Once all sandwiches are assembled, transfer them to a baking sheet lined with parchment paper.
7. Freeze Until Firm
Place the assembled sandwiches in the freezer for at least 2 hours to allow them to firm up. This step is crucial for maintaining the structure of the sandwiches, making them easier to eat without the sorbet melting too quickly.
8. Serve and Enjoy
Once the ice cream sandwiches are fully set, they are ready to serve. Enjoy them immediately or store them in an airtight container in the freezer for up to two weeks.
Beginner Tips and Notes
How to Prevent Ice Crystals in Sorbet
One of the biggest challenges when making homemade sorbet is preventing the formation of large ice crystals, which can result in a grainy texture. Using a well-chilled mixture and an ice cream maker helps achieve a smooth consistency. Additionally, a small amount of alcohol (such as a teaspoon of vodka) can be added before churning to further prevent crystallization.
How to Tell If the Sorbet Is the Right Consistency
The sorbet should be smooth and scoopable but not runny. If it is too soft after churning, freezing it briefly will help it set before assembling the sandwiches. If the sorbet is too hard, allowing it to sit at room temperature for a couple of minutes before scooping will make it easier to work with.
Alternative Methods for Making Sorbet Without an Ice Cream Maker
For those who do not own an ice cream maker, the sorbet can still be made by freezing the blended mixture in a shallow dish. Every 30 minutes, stir and scrape the mixture with a fork to break up ice crystals until it reaches a smooth consistency. This method takes longer but still produces delicious results.
Stroopwafel Cookie Substitutes
Lemon bar stroopwafels add a unique chewy texture, but other cookies can be used if they are unavailable. Thin butter cookies, shortbread, or even graham crackers can be excellent alternatives. If using a firmer cookie, allow the ice cream sandwiches to sit at room temperature for a few minutes before eating to soften slightly.
Serving Suggestions
These ice cream sandwiches pair well with a variety of complementary flavors. Here are a few ideas to elevate the experience:
- Chocolate Drizzle: Melt dark or white chocolate and drizzle it over the assembled sandwiches before freezing for a touch of decadence.
- Berry Garnish: Serve with fresh strawberries, raspberries, or blueberries for an extra burst of fruitiness.
- Whipped Cream: A dollop of lightly sweetened whipped cream on the side makes for an indulgent treat.
- Mint Garnish: Fresh mint leaves add a refreshing contrast to the sweetness of the sorbet.
Storage Tips
To maintain freshness, store the ice cream sandwiches in an airtight container in the freezer. Placing a piece of parchment paper between layers will prevent them from sticking together. If stored properly, they will stay fresh for up to two weeks.
Conclusion
Strawberry lemonade ice cream sandwiches with lemon bar stroopwafels are a fun and refreshing dessert that anyone can make at home. With bright citrus notes, the natural sweetness of strawberries, and the chewy texture of stroopwafels, these sandwiches offer a perfect balance of flavors and textures.
This recipe is ideal for beginner cooks because it does not require advanced techniques, and each step is straightforward. The key is patience—allowing the sorbet to chill properly and the sandwiches to freeze completely ensures the best results.
For those who try this recipe, experimenting with different flavors and ingredient combinations can make it even more exciting. Share your creations and variations, whether it is using different fruits, cookies, or toppings. Enjoy the process and savor every bite of this homemade frozen delight.