Strawberry Shortcake Ice Cream Sandwich
I am totally sold on the concept of an Ice Cream Sandwich and especially a Strawberry Shortcake Ice Cream Sandwich. You can pick it up and lick the ice cream from the centre with the melting ice cream running down your fingers or eat it from a bowl breaking through the crisp cookie to reach the sweet, icy centre. The addition of delicious Scottish strawberries makes this the perfect dessert.
If you don’t have time to make your own shortbread, you could buy some shortbread cookies to make a really speedy Strawberry Shortcake Ice Cream Sandwich, but there is no doubt that homemade butter shortbread is much better and it’s simple to make.
- 300g (10oz) plain flour
- 100g ( 4oz) caster sugar
- 200g (8oz) butter
- caster (superfine) sugar for dredging
- Ice cream of your choice
- 250 g strawberries
- Sift the flour into a bowl and add the sugar. Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients. Knead well until the dough has come together.
- Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 in) and cut out with a cookie cutter. You will probably have to keep pushing the dough back together again as it is very crumbly.
- Slide the cut biscuits off the work surface with a knife and onto a baking sheet.
- Bake in the oven at 170C (325F) Mark 3 for about 8 minutes until firm and pale golden brown.
- Lift onto a cooling tray with a spatula and dredge with caster (superfine) sugar.
- Using the ice cream of your choice, I used ready made Strawberry Shortcake Frozen Yogurt, let it soften slightly and press it into the cookie cutter that you used to cut the biscuits, remove the cookie cutter and refreeze the ice cream patties. Once I'd made these I realised that they were too deep for the sandwich so, once frozen, I cut them through the middle to make six. Then all you need to do is assemble the sandwich: take a biscuit, layer on some sliced strawberries, add the ice cream pattie, more sliced berries, top with another biscuit and decorate with a halved strawberry.
- You can easily adapt this recipe to be dairy free by using a dairy-free spread in the biscuits and a dairy free frozen dessert to replace the ice cream.
Using the cookie cutter to make the ice cream rounds for the Strawberry Shortcake Ice Cream Sandwiches means that they are always the correct size. Store some in your freezer so they are always on hand when you want to create an ice cream sandwich.