thepioneerwoman
Strawberry Shortcake Ice Cream Sandwiches
Ree Drummond's strawberry shortcake ice cream sandwiches are made with soft, chewy white chocolate chip cookies and strawberry ice cream for a cooling dessert.
👥 12 Servings⏱️ Prep & Cook: 4h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
- ●spatula
- ●pan
📝 Preparation Steps
1
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.
2
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.
large eggs, at room temperature2
3
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.
4
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. The ice cream sandwiches will keep in the freezer, wrapped in plastic wrap, for up to 1 month.
Nutrition Facts
calories
478 Calories
fat Content
24 g
fiber Content
1 g
sugar Content
29 g
sodium Content
314 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
87 mg
carbohydrate Content
61 g
saturated Fat Content
15 g
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