Best Strawberry Shortcake Ice Cream Sandwiches Recipes

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STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES RECIPE BY TASTY



Strawberry Shortcake Ice Cream Sandwiches Recipe by Tasty image

Here's what you need: strawberry ice cream, sugar cookies, graham cracker, freeze-dried strawberry, white chocolate chip, coconut oil

Provided by Katie Aubin

Categories     Desserts

Yield 3 servings

Number Of Ingredients 6

1 pt strawberry ice cream
6 sugar cookies
½ cup graham cracker, crushed
½ cup freeze-dried strawberry, crushed
1 ½ cups white chocolate chip
1 ½ tablespoons coconut oil

Steps:

  • Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
  • Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
  • Freeze for 30 minutes.
  • In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
  • In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
  • Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
  • Freeze for 30 minutes more before serving.
  • Enjoy!

Nutrition Facts : Calories 941 calories, Carbohydrate 105 grams, Fat 55 grams, Fiber 2 grams, Protein 13 grams, Sugar 82 grams

STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES RECIPE - (4.5/5)



Strawberry Shortcake Ice Cream Sandwiches Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 17

Ice Cream:
1 qt vanilla ice cream
1 (16-oz) bag sliced frozen strawberries
Topping:
3 oz marshmallow fluff
6 oz whipped topping
3 Tbsp strawberry syrup
Cookies:
2-1/3 cups + 1 Tbsp all-purpose flour
1 tsp baking soda
3/4 tsp salt
2/3 cup buttermilk
3/4 tsp lemon juice
1-1/2 tsp vanilla extract
6 oz (1-1/2 sticks) unsalted butter, softened
1 cup + 2 Tbsp sugar
2 large eggs

Steps:

  • To prepare the ice cream, first line a sheet pan with parchment paper. Remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes. Scoop the ice cream into a bowl of a stand mixer and whip until soft, but not melted. Fold the frozen strawberry slices into the mixture by hand. Pour the mixture onto the prepared baking sheet and spread to a 1/2" thickness. Cover the ice cream with another piece of parchment paper, and then place the sheet pan in the freezer. When the ice cream has hardened, remove the sheet pan from the freezer. Dip a round cookie cutter in hot water, then make ice cream cutouts. Place the cutouts back into the freezer until needed. To prepare the cookies, preheat the oven to 350°F. Line three cookie sheets with parchment paper. Set aside. Combine the flour, baking soda, and salt in a medium-size bowl. Set aside. Then combine the buttermilk, lemon juice, and vanilla into a small bowl. Set aside. Fit a stand mixer with a paddle attachment, and (on medium speed) combine the butter and sugar until it's pale and fluffy. Add the eggs and mix until well-blended. Add the flour and buttermilk mixtures alternately, on low speed. Make sure to begin and end with the flour mixture. Mix until well-blended. Spoon 2 Tbsp of batter (about 2" apart) onto the prepared cookie sheets. Bake for 12-14 minutes. Place the cookies on a cooling rack so they can cool completely. To prepare the topping, fit a stand mixer with a whisk attachment, and combine the whipped topping, marshmallow fluff, and strawberry syrup. On medium speed, whip for 2-3 minutes until light and fluffy. Refrigerate the marshmallow topping until needed. To assemble the sandwiches, evenly spread the marshmallow topping on the flat side of two cookies. Place a pre-cut ice cream circle on top of one of the cookies and then top with the other cookie. Freeze until ready to eat.

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