Servings: 8 sandwiches
Prep time: 35 minutes
Cook time: 15 minutes
Chill time: 1 hour
Jill’s note: Fresh strawberries are an instant mood booster for me this time of year. They signify warmer weather and summer fun. While I’m content eating them by the handful, I wanted to try something new this year. I decided on a strawberry shortcake cookie recipe (which I adapted slightly from Martha Stewart) because they’d be easy to freeze. Shortly thereafter, I realized they’d be even better with ice cream sandwiched between them. (I was right!) I used vanilla, but another obvious choice would be strawberry.
2 cups halved and sliced strawberries
2 tsp fresh lemon juice
½ tsp lemon zest
½ cup sugar plus 1 tbsp (plus more if you want to sprinkle some over the cookies)
2 cups flour
2 tsp baking powder
6 tbsp cold unsalted butter, cut into small pieces
1 cup heavy cream
1 ½ quarts ice cream
Preheat oven to 375 degrees.
In a large bowl, combine the strawberries, lemon juice, zest, and 1 tbsp sugar.
In a separate bowl, whisk the flour, baking powder, and ½ cup sugar together. Cut in the butter with a pastry blender. (Pastry blenders are fairly cheap, but if you don’t have or want to buy one, you can pulse the flour mixture and butter together in a food processor. They should resemble coarse meal once combined.) Stir in the cream until the dough starts to come together. Then, stir in strawberry mixture.
Let the dough chill in the fridge for about 10 minutes. (This will keep the cookies from spreading out too much.) Drop the dough onto baking sheets, spaced evenly apart. Sprinkle with sugar, and bake until golden brown, 12 to 15 minutes. Transfer to a wire rack, and let cool.
Freeze the cookies in a single layer until firm, about one hour. Place a scoop of ice cream on the bottom of one cookie, and press the bottom of another cookie on top of the ice cream to make a sandwich. Wrap each sandwich in aluminum foil or plastic, place in a freezer bag (for extra protection), and store in the freezer until it’s time for dessert.