Happy Friday + From the kitchen: Strawberry Shortbread Ice Cream Sandwiches
I’m sure this is normal of most couples, but Evan and I tend to have random conversations about a plethora of banal topics – bananas and what level of brown spottedness we prefer to eat them at, the pros and cons of down sleeping bags, whether or not our water filter is really doing its job, and how ice cream sandwiches may be the perfect dessert. Well, that last one we’ve only discussed in detail once, but we spent a good 30 minutes listing the positive attributes of the ice cream sandwich, namely the fact that you get ice cream and cake or cookie all in one hand-held dessert. We started dreaming up the best ice cream and cookie combinations – Chocolate/Peanut Butter, Coconut/Lime, Cinnamon/Sugar, Gingerbread/Pumpkin, the list goes on. So, I decided I’d start bringing our ice cream sandwich dreams to life one by one.
Strawberry shortcake was a particularly interest piquing combination, and the inspiration behind this strawberry ice cream and shortbread cookie sandwich. I love the sweet, creamy, fruitiness of strawberry ice cream in general, but combining it with crisp, buttery shortbread makes this frosty dessert quite heavenly. It’s the kind of thing I want to eat while lounging on a shady hammock on a warm summer’s day.
And if I’m being honest, it’s the kind of thing I’ll be eating later on today and into the weekend. Happy Easter/Happy Passover! -xo
Strawberry Shortbread Ice Cream Sandwiches (Shortbread adapted from Ina Garten)
Makes about 3 pints of ice cream / 24 cookies
For the ice cream:
- 3 cups sliced strawberries
- 4 Tablespoons lemon juice
- 1 1/4 cups sugar
- 1 1/2 cups whole milk
- 2 3/4 cup heavy cream
- 2 teaspoons vanilla
- In a bowl, combine 1/2 cup sugar, lemon juice, and strawberries. Let sit for two hours, allowing the juices to release.
- Puree half of the strawberries using a hand mixer or in a blender. Stir in the remaining sugar, and milk, cream, and vanilla, mix until well combined. Follow your ice cream makers instructions to freeze the mixture, 20 minutes is about average. Add the remaining strawberries just before the mixture is done churning. Transfer to a separate container and freeze for at least 2 hours before consuming.
For the shortbread cookies:
- 3 sticks unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.
Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 2 1/2 inch round cutter (mine was scalloped). Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 15 to 20 minutes, until the edges begin to brown. Allow to cool to room temperature.
To assemble sandwich:
Allow ice cream to soften for about 5 minutes. Scoop about 1/4 cup of ice cream on one side of a cookie and top with another. If ice cream is too melty, wrap the sandwich with parchment and freeze for 10 minutes. These can be made ahead, wrapped in parchment paper and kept in the freezer until ready to eat. Keeps in the freezer for about 2 weeks.
NOTE: Alternately, you can keep the ice cream and cookies separate and assemble them as needed. Ice cream keeps frozen for about 2 weeks. Cookies will keep fresh for about 1 week in an airtight container.