Strawberry Ice Cream Sandwiches

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Hostess tip: Just right for the party that’s coming up—make them ahead



  • Divide pastry in halves and roll each half to ⅛" thickness. Cut in circles with 3" cookie cutter, preferably cutter with scalloped edge.
  • Place on ungreased baking sheet and prick several times with four-tined fork. Bake in very hot oven (450°F.) until lightly browned, 5 to 7 minutes.
  • Remove to rack. Cool. Wrap and freeze, if desired. Makes 22 circles.
  • Place pan or tray in freezer to chill. Open carton of ice cream. Cut off ½" lengthwise slice of ice cream. Put remaining ice cream in freezer while you work with slice. Cut ice cream with 3" cookie cutter with scalloped edge.
  • Place a circle of ice cream between two pastry rounds. Put immediately in freezer on chilled pan. Put scraps of ice cream left after cutting circles into chilled bowl and set in freezer.
  • Continue in this manner until all the sandwiches are made. Keep in freezer until serving time. Serve topped with strawberries sweetened to taste with sugar. Makes 10 to 11 sandwiches. If you wish to make the sandwiches ahead, freeze them, then cover with airtight wrap and return to freezer.


  • Use sliced fresh peaches or ripe raspberries instead of strawberries for topping. Substitute other flavors of ice cream for vanilla. Try peach ice cream with raspberry topping.

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