Print

Creamy Strawberry Shortcake Ice Cream Sandwiches

Creamy Strawberry Shortcake Ice Cream Sandwiches - featured image
Print Recipe

A nostalgic and fresh summer treat featuring flaky shortcake biscuits, creamy vanilla ice cream folded with whipped cream, and macerated fresh strawberries assembled into delicious ice cream sandwiches.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2/3 cup (160ml) whole milk, cold
  • 1 teaspoon vanilla extract (optional)
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 quart (946ml) vanilla ice cream, softened slightly
  • 1/2 cup (120ml) heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Toss the sliced strawberries with 2 tablespoons of granulated sugar in a bowl. Let them sit at room temperature to macerate while preparing the biscuits.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold, cubed butter and cut into the flour using a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized bits of butter.
  3. Stir in cold milk and vanilla extract gently until just combined; do not overmix.
  4. Turn dough onto a lightly floured surface and pat into a 3/4-inch thick rectangle. Cut into 8 even rounds or squares using a biscuit cutter or sharp knife.
  5. Place biscuits on a parchment-lined baking sheet about 1 inch apart. Bake in a preheated 425°F (220°C) oven for 15–18 minutes until golden brown. Let cool completely.
  6. In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form. Gently fold whipped cream into softened vanilla ice cream to create a creamy filling.
  7. Slice cooled shortcakes horizontally. Spoon a generous amount of the creamy ice cream mixture onto the bottom half, add a spoonful of macerated strawberries with juices, then top with the other biscuit half.
  8. Wrap each sandwich in parchment or plastic wrap and freeze for at least 2 hours to firm up before serving.

Notes

Keep butter cold to ensure flaky biscuits. Do not overmix dough to keep biscuits tender. Macerate strawberries to enhance flavor. Whip cream to soft peaks to avoid grainy texture. Let biscuits cool completely before assembling to prevent sogginess. Freeze sandwiches at least 2 hours before serving. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: strawberry shortcake, ice cream sandwiches, summer dessert, creamy, easy recipe, shortcake biscuits, fresh strawberries

Find it online: https://eliplate.com/creamy-strawberry-shortcake-ice-cream-sandwiches-recipe-5-easy-steps-to-make-perfect-summer-treats/