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Strawberry Shortbread Ice Cream Sandwich
A homemade shortbread biscuit (cookie) filled with strawberry ice cream or frozen yogurt and sliced strawberries.
Ingredients
For the shortbread biscuits
- 300 grams plain flour
- 100 grams caster sugar
- 200 grams butter
- 20 grams caster superfine sugar for dredging
- 500 grams Ice cream I used strawberry shortcake frozen yogurt
- 250 grams strawberries
Instructions
To make the shortbread biscuits
- 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.
To assemble the ice cream sandwich
- Using the ice cream of your choice, I used ready made Strawberry Shortcake Frozen Yogurt, let it soften slightly and press it into an even layer about 2 cm deep, then press it into the cookie cutter that you used to cut the biscuits, remove the cookie cutter and refreeze the ice cream patties.
- Then take a biscuit (cookie), layer on some sliced strawberries, add the ice cream pattie, more sliced berries, top with another biscuit and decorate with a halved strawberry.
Notes
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.
Nutrition
Calories: 709kcalCarbohydrates: 92gProtein: 9gFat: 35gSaturated Fat: 19gCholesterol: 89mgSodium: 347mgPotassium: 221mgFiber: 2gSugar: 37gVitamin A: 1040IUVitamin C: 24.5mgCalcium: 89mgIron: 2.6mg