Strawberry Shortbread Ice Cream Sandwich Recipes

Steps:

• Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
• Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
• Freeze for 30 minutes.
• In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
• In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
• Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
• Freeze for 30 minutes more before serving.
• Enjoy!

Steps:

• Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
• Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
• Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
• Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
• Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
• Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
• Serve the cake immediately or transfer to the freezer to store.

Steps:

• For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
• To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
• For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
• For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
• After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
• After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
• To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.

Steps:

• Blend the strawberries, sugar and vanilla extract in a blender on high speed until the strawberries are broken down into small pieces, pushing them down as needed, 5 to 10 seconds. Set aside.
• Combine the heavy cream and sweetened condensed milk in a large bowl with a handheld electric mixer or in a stand mixer fitted with the whisk attachment. Slowly increase the speed up to high and whip until soft peaks form, 2 to 3 minutes. Add the strawberry mixture and fold in with a rubber spatula. Transfer the mixture into a pastry bag or large resealable plastic bag with one corner cut out.
• Pipe the mixture into 8 to 10 ice pop molds (depending on how aerated the filling is), filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Tap the molds on the counter several times to remove air bubbles. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight.
• About 30 minutes before removing the ice pops from the freezer, make the coating. Pulse the vanilla cookies in a food processor until coarse like sand, 25 to 30 seconds. Transfer 3/4 cup of the crumbs to a medium bowl. Add the freeze-dried strawberries to the remaining crumbs in the food processor and pulse until the strawberries are completely ground and no visible pieces remain, 25 to 30 seconds. Transfer to a second medium bowl. Add 2 tablespoons melted butter to each bowl and mix by hand until small clumps form. Add one crumb mixture to the other and gently toss together until combined; for a red-and-white-speckled pattern, avoid over-mixing.
• Line a small baking sheet with parchment paper. Dip the ice pop molds in a large bowl filled with hot water to loosen. Working with one ice pop at a time, gently press the cookie-strawberry crumbs onto the ice pops to completely cover. Place on the prepared baking sheet and repeat with the remaining ice pops. Freeze for 1 hour.

Steps:

• Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolk, salt, vanilla seeds and orange blossom water, if using. Beat in flour until smooth, scraping the sides of the bowl with a rubber spatula.
• Scrape the dough onto a 12-inch-long piece of plastic wrap and form it into a log, 1 1/2 inches in diameter. It will be very sticky, so use the plastic wrap to help form the log (or make two shorter logs if that's easier). Then wrap it up and chill until it's thoroughly cold, at least 3 hours (and up to 5 days).
• When ready to bake, heat oven to 350 degrees and line two baking sheets with parchment paper or nonstick liners.
• Unwrap the dough log and slice it into 1/4-inch-thick rounds. Arrange them on the prepared baking sheets and bake until the cookies are golden at the edges, 10 to 15 minutes. Transfer baking sheets to a wire rack to cool completely. Cookies can be bake up to 4 days ahead and stored in an airtight container at room temperature.
• When ready to serve, sprinkle strawberries with a little sugar and let them sit for 15 minutes to release their juices.
• Using an electric mixer fitted with the whisk, or a whisk and elbow grease, whip the cream, adding a teaspoon or two of sugar, if you like. Note that the cookies are very sweet so you may not want to add any sugar at all.
• Spoon the strawberries into serving bowls and top with whipped cream. Drizzle cream with juices from the strawberry bowl. Tuck a cookie or two in each bowl and serve with spoons.

Steps:

• To prepare the ice cream, first line a sheet pan with parchment paper. Remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes. Scoop the ice cream into a bowl of a stand mixer and whip until soft, but not melted. Fold the frozen strawberry slices into the mixture by hand. Pour the mixture onto the prepared baking sheet and spread to a 1/2" thickness. Cover the ice cream with another piece of parchment paper, and then place the sheet pan in the freezer. When the ice cream has hardened, remove the sheet pan from the freezer. Dip a round cookie cutter in hot water, then make ice cream cutouts. Place the cutouts back into the freezer until needed. To prepare the cookies, preheat the oven to 350°F. Line three cookie sheets with parchment paper. Set aside. Combine the flour, baking soda, and salt in a medium-size bowl. Set aside. Then combine the buttermilk, lemon juice, and vanilla into a small bowl. Set aside. Fit a stand mixer with a paddle attachment, and (on medium speed) combine the butter and sugar until it's pale and fluffy. Add the eggs and mix until well-blended. Add the flour and buttermilk mixtures alternately, on low speed. Make sure to begin and end with the flour mixture. Mix until well-blended. Spoon 2 Tbsp of batter (about 2" apart) onto the prepared cookie sheets. Bake for 12-14 minutes. Place the cookies on a cooling rack so they can cool completely. To prepare the topping, fit a stand mixer with a whisk attachment, and combine the whipped topping, marshmallow fluff, and strawberry syrup. On medium speed, whip for 2-3 minutes until light and fluffy. Refrigerate the marshmallow topping until needed. To assemble the sandwiches, evenly spread the marshmallow topping on the flat side of two cookies. Place a pre-cut ice cream circle on top of one of the cookies and then top with the other cookie. Freeze until ready to eat.