The strawberry and yogurt ice cream sandwich is a sweet, healthy, and natural snack made with very few ingredients; lots of fresh fruit, sugar, and low-fat yogurt enclosed between two cookies for a fresh and light snack, especially for our kids.
A very simple recipe that can be prepared with other types of fruit, although it requires some time for the cooling of the ice cream and the preparation of the cookies, it is worth trying for its goodness and genuineness.
I used plain Greek yogurt, very creamy and compact without added sugars, you can substitute it with other yogurt or whipped fresh cream, if they are sweetened add less to the strawberries.
To shape the ice cream sandwich I used the appropriate silicone mold ice cream form plate from the company Happyflex that produces a wide range of silicone products for baking and freezing, guaranteed by Made in Italy quality.
These are pure food-grade silicone molds, practical and colorful, they guarantee perfect baking in a traditional or microwave oven and are also excellent for food storage in the freezer.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 12 pieces
- Cooking methods: Oven, Other
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Strawberry and Yogurt Ice Cream Sandwich
- 17.6 oz Strawberries
- 2 cups Powdered Sugar
- 10.6 oz Low-fat Greek Yogurt
- 12.3 oz All-purpose Flour
- 5.3 oz Butter
- 5.3 oz Sugar
- 1 Large Egg
- 1 teaspoon Unsweetened Cocoa Powder
- 2 pinches Salt
- 0.7 oz Wildflower Honey
Preparation for the Strawberry and Yogurt Ice Cream Sandwich
To prepare the strawberry and yogurt ice cream sandwich, start by preparing the dough for the cookies.
In a bowl or mixer, work the sugar with the softened butter, add the egg, honey, salt, and finally the sifted flour together with the teaspoon of cocoa, work well and quickly the dough which must be smooth and compact.
Wrap it in plastic wrap and let it rest for about 30 minutes in the fridge.
After this time, roll out the dough into a sheet about 1/4 inch thick, using a cookie cutter to cut out 24 circles, place them on a baking tray lined with parchment paper, use a nozzle to make small holes, and then bake in a preheated oven.
Cookie Baking
Bake the cookies in a convection oven at 356°F for about 10-12 minutes, until they become golden, then remove from the oven and let them cool completely.Strawberry Ice Cream Preparation
Meanwhile, prepare the ice cream: clean and wash the strawberries, set some aside to chop at the end, and blend the rest with the powdered sugar and lemon juice in a mixer until they become creamy.
Pour into a bowl, add the low-fat Greek yogurt, mix well, and then thicken in the ice cream maker for about 30 minutes.
(the strawberries, yogurt, and ice cream maker must be very cold).
If you don’t have an ice cream maker, put the creamy mixture in the freezer and stir every half hour to avoid forming an ice block.
Finally, add the strawberry pieces.
When everything is ready, start assembling the ice cream sandwich, take the happyflex ice cream mold, place a cookie at the base of each circle, fill with the strawberry and yogurt ice cream using a ladle or spoon, up to the edge, then cover with another cookie, place the mold in the freezer and let it set for about 1 hour.
You can also proceed like this: fill the happyflex mold with only ice cream, let it set in the fridge for about 1-2 hours, when the ice cream is well compacted, remove it from the mold and assemble with the cookies.
Here is the strawberry and yogurt ice cream sandwich ready for your snack.
Anna recommends…
Fruit ice cream can be replaced with other cream and flavors of your choice.
The ice cream sandwich can be stored in the freezer for about 10 days.
For fiordilatte ice cream click here
Can I use store-bought cookies?
Yes, of course, you can buy the classic digestive ones.
What can I substitute for strawberries?
You can use your preferred fruit, such as raspberries, blueberries, bananas, or others.
