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See 5 recipes Download free cookbookStrawberry Shortcake Ice Cream Sandwiches
Strawberry Shortcake Sandwiches
Tender lemon shortcake cookies hold vanilla ice cream rippled with a concentrated fresh-strawberry swirl, then the edges are finished with crisp strawberry crumbs.
Prep Time:40 minCook Time:30 minTotal Time:70 minServings:8Difficulty:Medium
These sandwiches turn strawberry shortcake into a tidy frozen dessert. Fresh berries are cooked until thick rather than folded in raw, concentrating their flavor while removing the excess water that can make ice cream icy.
The cookies sit between a sugar cookie and a tender shortcake. Lemon zest and vanilla keep them bright, and a little cornstarch helps them stay soft enough to bite after freezing.
For the cleanest layers, spread the ice cream in one slab and cut it with the same cutter used for the cookies. A quick chill between each stage keeps the strawberry ripple distinct and prevents the ice cream from squeezing out.
Freeze-dried strawberries around the edges add an immediate berry aroma and a crisp contrast. The assembled sandwiches need at least four hours to firm completely, making them especially convenient for a summer party.
Nutrition (per serving)
Calories:540 kcal
Protein:7 g
Carbs:72 g
Fat:26 g
Directions
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1
Combine the fresh strawberries, 3 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 12 to 15 minutes, stirring often and crushing the fruit, until glossy and thick enough that a spoon drawn across the pan leaves a trail. Transfer to a shallow bowl and cool completely.
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2
Line a 9-by-13-inch pan with parchment, leaving overhang on two sides. Spread half of the softened ice cream in an even layer, spoon over small dots of the cold strawberry mixture, add the remaining ice cream, and swirl only a few times with a knife. Freeze until solid, at least 3 hours.
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3
Whisk the flour, cornstarch, baking powder, and salt in a medium bowl. In a separate large bowl, beat the softened butter and 3/4 cup sugar until pale and fluffy, about 3 minutes.
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4
Beat the egg, vanilla, and lemon zest into the butter mixture until smooth. Add the dry ingredients and mix on low just until a soft dough forms. Divide the dough into 16 equal portions and roll each into a ball.
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5
Heat the oven to 350°F and line two sheet pans with parchment. Flatten each dough ball into a 3-inch round about 1/3 inch thick, spacing the rounds 2 inches apart. Chill the pans for 15 minutes while the oven heats.
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6
Bake the cookies for 12 to 15 minutes, rotating the pans halfway through, until the edges are set and just beginning to turn golden while the centers remain pale. Cool for 5 minutes on the pans, then transfer to a rack and cool completely.
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7
Pulse the freeze-dried strawberries and shortbread cookies in a food processor until coarse, then spread the mixture in a shallow dish. Pair the cooled cookies by size and turn half of them flat-side up.
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8
Lift the frozen ice cream slab from the pan. Working quickly, cut eight 3-inch rounds, setting each round on an upturned cookie and capping it with its partner. Press gently so the ice cream reaches the cookie edges.
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9
Roll the exposed ice cream edges in the strawberry-shortbread crumbs. Wrap each sandwich tightly and freeze until firm, at least 4 hours, before serving.
Ingredients
- Fresh Strawberries, Hulled And Finely Chopped:1 1/2 cups
- Granulated Sugar For Strawberry Swirl:3 tablespoons
- Fresh Lemon Juice:2 teaspoons
- Vanilla Ice Cream, Slightly Softened:1 1/2 quarts
- All-Purpose Flour:2 cups
- Cornstarch:2 tablespoons
- Baking Powder:1 teaspoon
- Fine Salt:1/2 teaspoon
- Unsalted Butter, Softened:3/4 cup
- Granulated Sugar For Cookies:3/4 cup
- Large Egg:1
- Pure Vanilla Extract:1 1/2 teaspoons
- Finely Grated Lemon Zest:1 tablespoon
- Freeze-Dried Strawberries:1 1/2 cups
- Shortbread Cookies:6 cookies
Tips & Notes
- The strawberry mixture must be completely cold and thick before it touches the ice cream; warm or watery fruit will create icy streaks.
- If the ice cream slab softens while cutting, return it to the freezer for 15 minutes before assembling the remaining sandwiches.
- Keep the wrapped sandwiches frozen for up to 1 week and let them stand at room temperature for 3 to 5 minutes before eating.
