Creamy Strawberry Shortcake Ice Cream Sandwiches
Delicious and easy homemade ice cream sandwiches combining tender shortcake biscuits with creamy strawberry ice cream filling, perfect for summer treats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 sandwiches 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar (for biscuits)
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 3/4 cup (180ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh strawberries, hulled and chopped
- 1/4 cup (50g) granulated sugar (for strawberries)
- 2 cups (480ml) vanilla ice cream, slightly softened
- 1/4 cup (60ml) heavy cream
- Optional toppings: powdered sugar for dusting, extra chopped strawberries for garnish
Instructions
- In a medium bowl, combine chopped strawberries with 1/4 cup sugar. Let sit for 15 minutes at room temperature until juicy and syrupy.
- Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, 2 tablespoons sugar, and salt.
- Add cold cubed butter to dry ingredients and cut in using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized butter pieces.
- Stir in milk and vanilla extract gently until just combined; do not overmix.
- Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut rounds using a 2.5-inch biscuit cutter or sharp knife.
- Place biscuits on a parchment-lined baking sheet about 1 inch apart. Bake for 12-15 minutes until golden brown. Let cool completely.
- In a chilled bowl, fold softened vanilla ice cream with heavy cream and macerated strawberries including syrup until thick and creamy. Chill in freezer if too soft.
- Slice cooled biscuits horizontally in half. Spoon strawberry ice cream filling onto bottom half and top with biscuit halves. Press lightly to spread filling evenly.
- Arrange sandwiches on a tray and freeze for at least 1 hour before serving.
Notes
Keep butter cold to ensure flaky biscuits. Do not overmix dough to avoid tough biscuits. Macerate strawberries for 15 minutes to bring out sweetness. Soften ice cream just enough to mix without melting. Use a serrated knife to slice biscuits gently. Freeze assembled sandwiches for at least 1 hour to set and prevent melting.
Nutrition
- Serving Size: 1 ice cream sandwich
- Calories: 275
- Sugar: 18
- Sodium: 210
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: strawberry shortcake, ice cream sandwiches, summer dessert, homemade ice cream, easy dessert, shortcake biscuits, creamy filling