Cool Down With This Strawberry Swirled Tahini Dipped Ice Cream Sandwich

We are in the peak of summer, temperatures are hitting 80s and 90s and soon they will be in the 100s. I for one am going to be inside my house, blasting my air condition, cuddling my puppy Echo while enjoying one, possibly two, of my homemade tahini dipped strawberry ice cream cookie sandwiches. A true verbal and edible mouthful but rest assured, they are one thousand percent worth it. With fresh home baked cookies, one can never go wrong. Add in a very large happy child sized scoop of your favorite ice cream right in the middle and dip the whole thing into a magic shell of tahini for crunch and for flavor… Well, now you’ve got yourself a recipe for the books.

Strawberry Swirled Cookies


  • 1 stick or 113 grams of butter
  • 75 grams or ⅜ cup of white sugar
  • 75 grams or ⅜ cup of light brown sugar
  • 1 egg
  • 1 teaspoon of strawberry extract
  • 170 grams or 1 ⅜ cup of all purpose flour
  • 1/2 teaspoon or 3 grams of baking powder
  • 1/2 teaspoon or 3 grams of baking soda
  • 1 tablespoon or 7 grams of dried strawberry powder
  • 3 drops of red food coloring (optional)


    1. Preheat your oven to 350 degrees Fahrenheit.
    2. In a large mixing bowl combine the white sugar, brown sugar and butter. Beat until light and fluffy. Approx. 5 minutes.
    3. Next add the egg and strawberry extract mix until incorporated.
    4. Add in the flour, baking powder, baking soda, and salt. Mix until most of the flour has been combined.
    5. Finally, take out half of the dough and add strawberry powder and food coloring. Mix until well combined. Dot the red cookie batter back into the plain batter and give it a couple mixes to swirl the batter.
    6. Scoop out the cookies using a 1 tablespoon ice cream scoop. Place onto a parchment lined sheet pan and bake for 11- 12 minutes. Enjoy a couple while warm.
    7. If making ice cream sandwiches, chill for 15 minutes, then place in the freezer for 30 minutes to harden up.

    Ice Cream Sandwich Assembly Time

    The benefit of making ice cream sandwiches at home is choosing your own toppings, but most importantly your favorite ice cream flavor. You may not like strawberry ice cream and that’s totally okay. Choose a flavor that you’ll love. Mint chocolate chip, perfect with a chocolate chip cookie! Double fudge brownie, a true chocolate lover’s dream. You could even go all out with the kitchen sink!


    • 1 pint of ice cream
    • 10 – 12 cooled off and partially frozen cookies
    • Tahini magic shell (optional)
    • Crushed dried strawberries (optional)


      1. Scoop a nice big happy child sized scoop of ice cream and place on top of the bottom side of one cookie. Top with another cookie and gently push down to seal.
      2. Dip your ice cream sandwiches into your tahini magic shell and place on a piece of parchment. Set in the freezer for 10 minutes.
      3. Dip the sandwich in the tahini once more but before you place it in the freezer for 2 hours, sprinkle on some strawberry powder.

      Tahini Magic Dip

      Magic dip will never disappoint. Children and adults alike will always rejoice time and time again to watch magic dip work its…magic.There is something so fascinating about dipping something cold into a warm liquid and then have it turn hard in a matter of seconds. Don’t tell the kids, but the secret is the coconut oil! So, if you’re not a fan of tahini, try melted chocolate instead!


      • ¼ cup of coconut oil
      • ⅓ cup of tahini


        1. Place your coconut oil in a small bowl and microwave at 30 second intervals until fully melted.
        2. Pour in your tahini and get it a good mix until fully combined.
        3. Dip your ice cream sandwiches into your tahini magic shell and place on a piece of parchment.
        4. Set in the freezer for 10 minutes and repeat once more for a double coat.
          Recipe Details
          By Alex Chung

          Senior Food Writer at Pro Home Cooks