Indulge in a delightful fusion of flavours with our Siúcra Strawberry Jam Sugar Cookie Ice Cream Sambos! These whimsical treats combine the buttery crunch of sugar cookies with the sweet-tart burst of strawberry jam and the creamy smoothness of ice cream. Perfect for summer gatherings or a special dessert, they promise to bring a smile to your face with every bite. Simple to make and absolutely irresistible, these sambos are sure to become a family favourite!

Makes 6




For the jam

500g strawberries, washed and hulled

500g Siúcra Jam Sugar


For the cookies

140g plain flour

1/4 tsp baking powder

85g butter, at room temperature

75g Siúcra Granulated Sugar

1 small egg, or half a large egg

1 tsp vanilla extract


For the filling

300g strawberry ice cream

  1. Place the strawberries in a large pot and use a spoon or potato masher to crush them.

  1. Add the Siúcra Jam Sugar. Allow the sugar to dissolve over a medium heat, then bring to a boil and cook for five minutes. To test, carefully spoon a little jam onto a cold plate, then push the blob of jam with your finger. If the surface of the jam wrinkles, then it has set; if it is still quite liquid, then put the pan back on the heat and boil for a few minutes longer.

  1. Once set, allow the jam to sit in the pot for 15 minutes.

  1. To make the cookies, Whisk the flour, and baking powder together in a medium bowl. Set aside.

  1. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about two minutes. Add the egg, and vanilla and beat on high speed until combined, about one minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

  1. Add the dry ingredients to the wet ingredients and mix on low until combined. Right before the dough becomes fully combined, add 3-5 tablespoons of the cooled jam and gently fold through.

  1. Wrap the dough with clingfilm, and chill in the fridge for at least 1-2 hours.

  1. Once chilled, preheat oven to 180°C/160°C fan/gas mark 4. Line 2-3 large baking trays with parchment paper. Roll the dough into 12 golf ball-sized balls and flatten lightly.

  1. Arrange the cookies on baking trays, making sure they’re three inches apart. Bake for 11-

12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking tray halfway through the bake time. Allow the cookies to cool on the baking tray for five minutes, then transfer to a wired rack to cool completely.

  1. To serve, take one cookie and add a scoop of ice cream. Top with another cookie and repeat until all the cookies have been used.