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Creamy Strawberry Shortcake Ice Cream Sandwiches

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These creamy strawberry shortcake ice cream sandwiches combine tender shortcake cookies with luscious homemade strawberry ice cream for a refreshing and easy summer treat.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1 tbsp baking powder
  • 1/4 cup granulated sugar (50 g)
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed (115 g)
  • 3/4 cup heavy cream (180 ml)
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries, hulled and chopped (300 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 1/2 cups heavy cream (360 ml)
  • 1 cup whole milk (240 ml)
  • 1 tbsp fresh lemon juice
  • Optional: powdered sugar for dusting
  • Optional: mint leaves for garnish

Instructions

  1. Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, baking powder, sugar, and salt.
  2. Cut in cold unsalted butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
  3. Stir in heavy cream and vanilla extract until just combined; dough should be soft but not sticky.
  4. Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Flatten slightly.
  5. Bake for 12-15 minutes until golden brown around edges. Let cool completely on a wire rack.
  6. In a blender or food processor, puree strawberries with sugar and lemon juice until smooth. Pour into a large bowl.
  7. Stir in heavy cream, whole milk, and vanilla extract until sugar dissolves.
  8. Refrigerate mixture for at least 1 hour to chill thoroughly.
  9. Pour mixture into ice cream maker and churn 20-25 minutes until soft-serve consistency. Alternatively, freeze in a shallow container and stir every 30 minutes until creamy and firm (3-4 hours).
  10. Once cookies are cool and ice cream is ready, scoop ice cream onto bottom side of one cookie. Top with another cookie and gently press to spread ice cream evenly.
  11. Wrap each sandwich in parchment paper and freeze at least 30 minutes to firm up.
  12. Let sandwiches sit at room temperature for 5 minutes before serving. Dust with powdered sugar or garnish with fresh mint if desired.

Notes

Keep butter cold for flaky cookies. Avoid overmixing dough and ice cream base to prevent toughness and ice crystals. Chill ice cream base before churning for creamier texture. Use fresh ripe strawberries for best flavor. If no ice cream maker, use no-churn method by stirring frozen mixture every 30 minutes. Cookies can be baked ahead and stored at room temperature. Store assembled sandwiches wrapped in parchment in freezer up to 2 weeks.

Nutrition

Keywords: strawberry shortcake, ice cream sandwiches, summer dessert, homemade ice cream, shortcake cookies, easy dessert

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