Strawberry and Ice Cream Sandwiches

Updated June 25, 2021

Total Time

15 minutes (plus 5–10 minutes for grill/griddle heating, if using)

Ingredients

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

• 1 tablespoon granulated sugar (plus extra for sprinkling)

• 4–6 slider buns or dinner rolls (preferably brioche, or sturdy Hawaiian rolls)

• ¼ cup salted butter, melted (room temperature for smooth spreading)

• Amaro Montenegro (for drizzling, optional; substitute with a splash of orange liqueur or lemon zest)

• 1 pint vanilla or strawberry ice cream

Preparation

Step 1: Prep the Cooking Surface

• Grill: Preheat a gas or charcoal grill to medium-high (400–450°F/200–230°C) for 5–10 minutes until the grates are hot (test with a drop of water; it should evaporate instantly).

• Griddle/Pan: Heat a non-stick griddle or heavy-bottomed pan over medium-high heat for 5 minutes, then reduce to medium.

Step 2: Prepare Strawberry Puree

In a medium bowl, combine chopped strawberries and 1 tablespoon granulated sugar. Using a fork or potato masher, gently mash until a coarse, saucy puree forms. The sugar breaks down strawberry fibers and enhances natural sweetness without overpowering. For texture, leave some strawberry seeds; for a smoother version, strain through a fine sieve (reserve seeds for garnish if desired).

Step 3: Prepare the Buns

• Place each bun on a cutting board and split horizontally, keeping one side hinged (to prevent separation).

• Brush the cut, flat surfaces generously with melted butter, ensuring even coverage. Sprinkle a light layer of granulated sugar over the buttered areas to caramelize during toasting.

Step 4: Toast the Buns

• Grill: Place buns buttered-side down on the hot grates. Cook 1–2 minutes until the bottom is lightly toasted (golden spots with minimal charring). Flip, and toast the buttered, sugared side for 2–3 minutes, adjusting heat to medium-low if sugar browns too quickly.

• Griddle/Pan: Cook buttered-side down for 1–2 minutes until lightly browned. Flip and cook the buttered side for 2–3 minutes, using a spatula to press gently if needed. The sugar should melt into a glossy, amber sheen.

• Transfer toasted buns to a wire rack to cool for 2 minutes (warm buns will melt ice cream).

Step 5: Assemble the Sandwiches

• Let ice cream soften 5 minutes (not melt) before scooping 4–6 equal portions.

• Drizzle Amaro (if using) over the bottom bun’s interior. Add 2–3 tablespoons of strawberry puree, then place an ice cream scoop on top. Cover with another 2–3 tablespoons of puree, then close the bun gently.

• Serve immediately to avoid melting; for extra chill, wrap in parchment paper and refrigerate for 10 minutes before eating.

Pro Tips

• Bun Selection: Choose sturdy, thick buns (brioche, Hawaiian rolls, or pretzel rolls) to prevent tearing. Soft buns may collapse under ice cream.

• Texture Control: For tartness, use 1–2 unripe strawberries; for sweetness, add ½ teaspoon honey to the puree.

• Melting Prevention: Freeze scooped ice cream for 10 minutes before assembling to firm it up during toasting.

User Comments

• “It’s not for polite cultured people—perfect for relaxed 4th of July with kids!”

• “Used leftover brioche rolls + roasted cherries (mashed with EVOO/rosemary) instead of strawberries. Drizzled Amaro! My daughter: ‘This doesn’t suck.’”

• “Summer humidity makes them soft! Keep a close eye on toasting—sugar caramelizes fast.”

• “Hawaiian rolls work great! Substitute Amaro with sparkling water for a non-alcoholic twist.”

• “Where’s blue? Swap strawberries for blueberries for red-white-blue! Messy but delicious!”

Note: Adjust sugar/strawberry amounts to taste; for non-alcoholic options, skip Amaro and add a splash of lemon juice.