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Creamy Strawberry Shortcake Ice Cream Sandwiches

creamy strawberry shortcake ice cream sandwiches - featured image
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A delightful summer treat featuring flaky buttery biscuits sandwiching creamy, tangy strawberry ice cream with fresh strawberry pieces. Easy to make and perfect for gatherings or a nostalgic homemade dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) whole milk, cold
  • 1 large egg, lightly beaten (for brushing the tops)
  • 1 cup (240g) fresh strawberries, hulled and chopped
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60g) mascarpone cheese
  • 1 tablespoon freshly squeezed lemon juice
  • Optional toppings: powdered sugar for dusting, extra sliced strawberries for garnish

Instructions

  1. Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, salt, and sugar.
  2. Add cold, cubed butter and use a pastry cutter or fingertips to work it into the flour until mixture resembles coarse crumbs with some pea-sized bits.
  3. Pour in cold milk and stir gently until dough just comes together; it will be a bit sticky but do not overmix.
  4. Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Use a 2.5-inch biscuit cutter to cut rounds and place on parchment-lined baking sheet.
  5. Brush tops with beaten egg and bake for 12-15 minutes until golden and a toothpick inserted comes out clean. Transfer to wire rack to cool completely.
  6. While biscuits bake, puree strawberries in a blender or food processor until smooth with some small chunks remaining.
  7. In a mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, mascarpone cheese, and lemon juice until sugar dissolves and mascarpone is incorporated.
  8. Fold in strawberry puree gently.
  9. Pour mixture into ice cream maker and churn according to manufacturer instructions (20-25 minutes). Transfer to lidded container and freeze at least 2 hours to firm up.
  10. Slice biscuits in half horizontally with a serrated knife.
  11. Spoon about 1/3 cup (80ml) of strawberry ice cream onto bottom half of each biscuit, top with other half and press gently to sandwich.
  12. Dust with powdered sugar and garnish with extra strawberry slices if desired.
  13. Serve immediately or wrap sandwiches tightly in plastic wrap and store in freezer. Let sit at room temperature for 5 minutes before eating.

Notes

Keep butter cold when mixing biscuit dough to maintain flakiness. Let biscuits cool completely before assembling to prevent sogginess. If no ice cream maker, freeze ice cream base in shallow container and stir every 30 minutes until creamy. Do not overfill sandwiches to avoid dripping. For dairy-free version, substitute coconut milk and cream; for gluten-free, use almond flour or gluten-free blend.

Nutrition

Keywords: strawberry shortcake, ice cream sandwiches, summer dessert, homemade ice cream, easy dessert, biscuit recipe, creamy strawberry ice cream

Find it online: https://jodierecipes.com/creamy-strawberry-shortcake-ice-cream-sandwiches-easy-homemade-recipe-for-summer-treats/