It’s hot enough for another one of my hot weather desert recipes. Today, Strawberry Shortcake Ice Cream Sandwiches. Mmmmm! What it basically boils down to strawberry ice cream between two soft and chewy chocolate chip cookies.
You’ll need the usual cookie ingredients like butter, eggs, sugar, etc. There’s one difference, actual strawberries. A bag of frozen ones will do just fine. You’ll also need some of that strawberry ice cream I mentioned.
You’ll bake the cookies and then freeze them for a bit with the ice cream sandwiched in. It’s all super easy and they’ll last in the freezer for quite a while.
Ingredients:
2 1/2 cups all-purpose flour, 2 tsp. baking powder, 1/2 tsp. salt, 2 sticks salted butter, 1 1/3 cups sugar, 2 large eggs, 1 tsp. vanilla extract, 1 cup freeze-dried strawberries roughly chopped, 1 cup white chocolate chips, 2 pt. strawberry ice cream
Directions:
Preheat the oven to 350˚F and line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, and salt in a large
bowl. Beat together the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 2 to 3
minutes. Add the eggs, one at a time, followed by the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just
combined. Using a rubber spatula, fold in the freeze-dried strawberries and white chocolate chips. Scoop the batter into roughly 2-tablespoon-size
balls. Roll between your hands until smooth, then arrange 2 inches apart on the prepared baking sheets. Bake until golden brown, 10 to 12
minutes, rotating the pans halfway through. Let cool for 5 minutes on the baking sheets, then remove the cookies to a rack to cool completely.
Transfer half the cookies to a separate baking sheet and flip them upside down. Top each with a scoop of ice cream (about 1/3 cup), pressing
down lightly with the back of the scoop to flatten. Place another cookie on top of each,
then freeze until solid, about 3 hours.