Today I am sharing my strawberry shortcake ice cream sandwiches. It’s strawberry season and what could be better?
When I was growing up, my mother would make strawberry shortcake for dessert in the summer. We all looked forward to the evenings when she would say “strawberry shortcake for dessert!”
What I learned recently is that my mom made strawberry shortcake a bit differently than everyone else. My mom always made it with shortbread instead of pound cake or angel food cake.
I love how the shortbread cookie crust serves as the base for this dessert. I love shortbread whether it is a cookie, a tart crust, a pie crust or just plain shortbread. Now I know why I never learned to love pound cake or angel food cake!
It’s Strawberry Season!
It is strawberry season! Technically the sweet spot (pun intended) for strawberry season is April through July with June being the peak. Strawberries like warm days and cool nights, so they thrive in California, where I live! Strawberries grow in Southern California all the way up through the Central Coast of California. In the growing areas of California, fresh-picked strawberries are sold on the side of the road. They are amazing!
I love having sweet, fresh strawberries in the house and I am even growing them in my garden! I love to use strawberries in multiple ways. I use strawberries in desserts like a strawberry crumble or strawberry tart. I use them in salads with spinach, grilled chicken, and strawberries. I love to make strawberry muffins and I love summer drinks like strawberry mojitos or my favorite, strawberry lemonade with vodka. The options are endless!
One of my favorite desserts (back when I ate dessert) was my mother’s strawberry shortcake. My boys all love ice cream, so I combined them to make strawberry shortcake ice cream sandwiches. Who doesn’t love an ice cream sandwich? These strawberry shortcake ice cream sandwiches are equal parts sweet, melty, and bursting with flavor from summer fruit! In my opinion, strawberry shortcake ice cream sandwiches are a perfect summer treat on warm summer evenings.
Whenever I make these strawberry shortcake ice cream sandwiches, they bring a smile to my face. They bring back so many sweet memories of growing up. They are a perfect combination of my mother and me. My mom’s cookie recipe and my ice cream recipe together in one dessert. She taught me so much and I loved to cook with her in the kitchen.
Ice cream sandwiches take me back to summers when I was a child. My four siblings and I would try to eat our ice cream sandwiches before they would melt while savoring every bite of the sweetness. Of course it was a race and the winner was the last to finish. My brothers always tried to hide their last bite so that they could win the race!
No matter your age, the cold from the ice cream against the heat of the evening is a perfect combination. It feels a little bit decadent to eat an ice cream sandwich with your hands, licking your fingers from the lingering sticky ice cream.
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Strawberry Shortcake Ice Cream Sandwiches
For this recipe, I started with shortbread cookie rounds using my mom’s shortbread recipe. I used a cute cookie cutter with scalloped edges to make the cookies.
I love to make a strawberry sauce. When strawberries are at their peak, I slice the strawberries in half and cook them together with a little sugar. This makes a heavenly sweet sauce that is all about the strawberries. This can be used in so many ways. My husband loves this sauce on pancakes in the morning.
I don’t know about you, but strawberry ice cream can be too strawberry-y. Is that a word? Vanilla ice cream can be a bit boring. So, I make my own vanilla ice cream with a strawberry swirl. It’s the perfect combination of vanilla and strawberry. I think perhaps it is my own goldilocks version of the perfect ice cream.
Although I often make homemade ice cream, I used store-bought vanilla ice cream to create my vanilla with strawberry swirl ice cream. This is such a great way to take a store-bought item and upcycle it by adding a homemade strawberry sauce.
To assemble the ice cream sandwiches:
- take the vanilla strawberry swirl ice cream out of the freezer so it can soften, but not melt.
- lay out two of the shortbread cookies on your work surface
- scoop from the bottom of the ice cream pan so that you get all three layers of flavors.
- carefully (so that you don’t break the cookie) spread the ice cream across the shortbread cookie round to the edges of the cookie (I have found it is easier to spread the ice cream on the cookie while it is on a flat surface)
- place the second shortbread cookie on top
- once the sandwich is assembled, pick it up and using a spatula, even out the ice cream at the edges so that the sandwich is full of ice cream
- if you like sprinkles, roll the ice cream edge of the ice cream sandwich in sprinkles
- place the ice cream sandwich in a plastic container and back in the freezer until you are ready to serve
- 3 ¾ cups flour
- ¾ cup sugar
- ½ tsp salt
- 2 tsp water
- 1 ½ cups butter, cut into tablespoons
- Mix the dry ingredients together in a bowl. Cut in the butter gradually until the mixture resembles fine crumbs.
- Form in a ball and knead until smooth. *
- Roll the dough out to desired thickness (¼”-½”) and cut with the cookie cutter.
- Place the cut dough onto a cookie sheet prepared with parchment paper.
- The cookies rise a bit, but don’t grow, but don’t bunch them together on the cookie sheet.
- Bake in a preheated 325 degrees oven for 20-25 minutes (baking time varies by oven).
- Cool cookies on a wire rack until completely cooled. Store in an airtight container.
*If your mixture is dry, add a bit more water to help the dough stick together.
- 2 cups of strawberries, hulled and cut in half
- ⅓ cup sugar
- Add 2 cups of chopped strawberries and ⅓ cup sugar together in a small saucepan over medium-low heat.
- Stir over heat until syrupy.
- Cool completely (make sure the strawberry sauce is completely cooled or it will melt your ice cream)
- 2 gallons of store bought vanilla ice cream
- 2 1/2 cups homemade strawberry sauce
- Remove one of the gallons of vanilla ice cream from the freezer so that it can soften. Once the ice cream is softened a bit, spread the vanilla ice cream over the bottom of a 9x12 pan
- Once the strawberry sauce is completely cooled, pour it over the vanilla ice cream in the pan to cover the ice cream
- Put the pan back in the freezer so that the strawberry syrup can set and freeze a bit
- Once the strawberry syrup is set, remove the second gallon of vanilla ice cream from the freezer so that it can soften.
- Once the ice cream has softened, spread the second gallon of vanilla ice cream over the frozen strawberry sauce and put back into the freezer until ready to serve
- When you are ready to serve, scoop the ice cream from the bottom of the pan up through all three layers to make sure you get all of the yummy flavors together in one scoop
I hope that you will try this easy summer Strawberry Shortcake Ice Cream Sandwich recipe. This is a wonderful recipe to keep in the freezer so that they are ready whenever you desire a sweet treat at the end of a warm summer evening. Let me know if you try this recipe and what you think!
Today, I have partnered together with 12 other bloggers. We are all sharing our favorite strawberry recipes. There are so many yummy recipes to try. Enjoy!
13 Summer Strawberry Recipes
Fresh Strawberry Pie // Happy Happy Nester
Strawberry Shortcake Cupcakes // Inspiration For Moms
Strawberry Tart // Paint Me Pink
Muddled Strawberry Basil Cocktail // Modern Glam
Strawberry Cocktail // Craftberry Bush
Refreshing Strawberry Cocktail // Maison De Cinq
Strawberry Shortcake Ice Cream Sandwiches // My 100 Year Old Home
Strawberry Basil Ice Cream // Most Lovely Things
Keto Strawberry Shortcake In A Jar // The Happy Housie
Strawberry Spinach Salad with Quinoa // Satori Design For Living
Glazed Strawberry Sweet Bread // Sincerely, Marie Designs
Breakfast Granola Tart // My Sweet Savannah
Easy Strawberry Banana Cheesecake Salad // Twelve on Main
Frequently Asked Questions
Strawberries turn from green to red as they ripen. Fully ripened strawberries are completely red. Strawberries are ready to be picked when they have turned red on at least 3/4 of the berry. Ripe strawberries also feel soft, but not mushy. Strawberries that are crimson red and mushy are past their prime.
No. Strawberries do not continue to ripen after they are picked. Strawberries that are white or green will remain so once picked.
Strawberries will last longer if refrigerated. Be sure the strawberries are not sitting in water. Water will make them spoil sooner. Strawberries left unrefrigerated will only last a few days.
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