Strawberry Shortcake Ice Cream Sandwiches Recipe
Delight in these refreshing Strawberry Shortcake Ice Cream Sandwiches featuring tender homemade shortcake cookies, a sweet strawberry sugar topping, creamy strawberry ice cream, and a crunchy strawberry shortcake crumb coating. Perfect for a summer treat or anytime you crave a luscious fruit and cream dessert in handheld form.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 2 hours 23 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Shortcake Cookies
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg, room temperature
- 2 tsp vanilla extract
Strawberry Sugar
- 1/4 cup granulated sugar
- 1 1/2 tbsp dehydrated strawberries, pulsed to a powder
Filling
- Strawberry ice cream
Strawberry Shortcake Crumb
- 1 cup Nilla wafers, crushed
- 1/4 cup dehydrated strawberries, crushed
Instructions
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside to use later.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes. Be sure to scrape down the sides of the bowl during mixing.
- Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the creamed mixture. Continue to mix on medium speed, scraping down the sides of the bowl for even incorporation.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms that starts to pull away from the sides of the bowl. Scrape down the sides again and mix briefly to ensure an even dough.
- Roll Dough: Transfer the dough onto a piece of parchment paper and flatten into a disc. Place another parchment paper on top and roll out the dough to approximately 1/8 inch thickness.
- Chill Dough: Place the rolled dough with parchment onto a cookie sheet and refrigerate for at least 2 hours or overnight to firm up.
- Cut Cookies: After chilling, optionally press a cookie stamp onto the dough for imprinting. Use a 5-inch circle cookie cutter to cut out as many cookies as possible from the dough.
- Prepare Oven and Sugar: Preheat the oven to 375°F (190°C). Place the cookies on a parchment-lined baking sheet, spacing them about 1 1/2 inches apart. In a small bowl, stir together the granulated sugar and powdered dehydrated strawberries for the strawberry sugar topping.
- Sugar and Bake: Sprinkle the strawberry sugar generously on top of each cookie. Bake for 8–10 minutes or until the edges are lightly golden brown.
- Cool Cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before assembling.
- Prepare Strawberry Shortcake Crumb: Place the crushed Nilla wafers and crushed dehydrated strawberries into a large resealable bag. Seal it and gently crush with a mallet or rolling pin until the mixture is fine and crumbly. Set aside.
- Assemble Ice Cream Sandwiches: Place one cooled cookie right side down. Quickly scoop a few spoonfuls of strawberry ice cream on top and use an offset spatula to spread evenly. Optionally, use a mold to hold the cookie steady while assembling.
- Top and Roll in Crumbs: Place another cookie right side facing up on top of the ice cream. Immediately roll the sides of the ice cream sandwich in the strawberry shortcake crumb to coat evenly.
- Freeze to Set: Place the finished sandwiches directly into the freezer to firm up the ice cream and prevent melting. Repeat assembly for remaining sandwiches working quickly.
- Store and Serve: Keep the strawberry shortcake ice cream sandwiches stored in the freezer until ready to serve. Enjoy this delicious treat chilled!
Notes
- You can prepare the dough up to 2 days ahead and keep refrigerated before baking.
- For best results, use room temperature egg to ensure smooth dough consistency.
- Dehydrated strawberries can be found at specialty stores or online; alternatively, use freeze-dried strawberries.
- If you don’t have a cookie stamp, simply skip that step—cookies will still taste delicious.
- Use an offset spatula and work quickly to prevent the ice cream from melting during assembly.
- Store the finished ice cream sandwiches in an airtight container in the freezer up to 1 week.
