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Creamy Strawberry Shortcake Ice Cream Sandwiches

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A quick and easy homemade dessert featuring tender biscuit cookies, creamy vanilla ice cream, and a sweet-tangy strawberry filling. Perfect for last-minute gatherings and summer treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 2 cups (about 300g) fresh strawberries, hulled and sliced (frozen acceptable)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 quart (1 liter) vanilla ice cream, slightly softened

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, sift together flour, baking powder, sugar, and salt. Whisk to combine.
  3. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.
  4. In a separate bowl, whisk heavy cream with vanilla extract. Pour into flour mixture and stir gently until dough just comes together.
  5. Lightly flour a surface and roll dough to 1/2 inch (1.3 cm) thickness. Cut out biscuits with a 3-inch (7.5 cm) round cutter. Place on baking sheet about 1 inch apart.
  6. Brush biscuit tops with heavy cream. Bake 12–15 minutes until golden brown. Transfer to cooling rack.
  7. While biscuits bake, combine strawberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, until thickened and berries soften (5–7 minutes). Cool completely.
  8. Once cooled, spread about 2 tablespoons of strawberry filling on the bottom of one biscuit. Top with a generous scoop (~1/2 cup or 120ml) of softened vanilla ice cream. Press with another biscuit to form a sandwich.
  9. Wrap sandwiches individually in plastic wrap and freeze at least 1 hour before serving.
  10. Let sandwiches sit at room temperature for 5 minutes before eating.

Notes

Keep butter cold to ensure flaky biscuits. Do not overmix dough to avoid tough biscuits. Use parchment paper to prevent sticking and keep biscuit bottoms crisp. Chill dough if too sticky before rolling. Cool strawberry filling completely before assembly to prevent melting ice cream. Freeze assembled sandwiches at least 1 hour before serving for best texture.

Nutrition

Keywords: strawberry shortcake, ice cream sandwiches, homemade dessert, summer dessert, quick dessert, biscuit cookies, strawberry filling

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