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Creamy Strawberry Shortcake Ice Cream Sandwiches

strawberry shortcake ice cream sandwiches - featured image
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A nostalgic and fresh handheld dessert featuring tender shortcake-like cookies sandwiching creamy vanilla ice cream and macerated fresh strawberries. Perfect for summer fun and easy entertaining.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1 tablespoon baking powder
  • 1/4 cup sugar (50 g)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (113 g)
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream (120 ml)
  • 1 quart vanilla ice cream (950 ml)
  • 1 pint fresh strawberries, hulled and sliced (about 300 g)
  • 2 tablespoons sugar (for macerating strawberries)
  • Optional: fresh mint leaves for garnish

Instructions

  1. Prepare the strawberries: In a small bowl, toss sliced strawberries with 2 tablespoons of sugar. Let them sit at room temperature for about 15-20 minutes, stirring occasionally.
  2. Make the cookie dough: In a large bowl, whisk together flour, baking powder, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or two forks to cut it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.
  3. Add wet ingredients: Stir in vanilla extract and heavy cream. Mix gently until the dough just comes together. Refrigerate for 10 minutes if dough feels too sticky.
  4. Shape and bake the cookies: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop dough by heaping tablespoons onto the sheet, flatten slightly to about 3 inches in diameter, leaving 2 inches between each. Bake for 12-15 minutes until edges are lightly golden and tops are set.
  5. Cool completely: Transfer cookies to a cooling rack. Once cool, select pairs of similar-sized cookies for sandwiches.
  6. Assemble the ice cream sandwiches: Soften vanilla ice cream slightly at room temperature for 5 minutes. Spoon about 2 tablespoons (30 g) of ice cream onto the flat side of one cookie, top with a spoonful of macerated strawberries including juice, then press gently with matching cookie to form a sandwich.
  7. Freeze: Wrap each sandwich tightly in plastic wrap or place in an airtight container. Freeze for at least 2 hours to firm up before serving.
  8. Serve: Let sandwiches sit at room temperature for 3-5 minutes before eating to soften slightly.

Notes

Chill dough before shaping for neater edges. Avoid overmixing dough to keep cookies tender. Use a scoop dipped in warm water for easier ice cream portioning. Wrap sandwiches individually before freezing to prevent freezer burn. Let sandwiches soften a few minutes before serving for best texture.

Nutrition

Keywords: strawberry shortcake, ice cream sandwiches, summer dessert, easy recipe, homemade ice cream sandwiches, vanilla ice cream, fresh strawberries

Find it online: https://yumnode.com/creamy-strawberry-shortcake-ice-cream-sandwiches-easy-homemade-recipe-2/