Strawberry & White Chocolate Ice Cream Sandwiches

5 from 1 reviews

Smooth and creamy strawberry and white chocolate ice cream + buttery orange-pecan shortbread cookies = kick-ass ice cream sandwiches!


For the Orange-Pecan Shortbread Cookies (Makes 26 cookies):

For the Strawberry and White Chocolate Ice Cream:


For the shortbread:

  1. Preheat your oven to 180°C/ 350°F. Place the pecans in your food processor or blender and process until ground. In a bowl, stir together the flours, ground pecans, orange zest, cinnamon and nutmeg.
  2. In a separate bowl, beat the butter until soft and creamy. Pour in the maple syrup and continue beating until well combined. Add the flour and spice mixture to the butter ¼ cup at a time, waiting until the flour has been encorporated until adding more, until a soft and pliable dough is formed.
  3. Turn the dough onto a well-floured surface and roll out to 1cm thickness. Using a 6cm diameter cookie cutter, cut out the individual shortbread cookies. Place the cut cookies on a lined baking sheet and bake in the preheated oven for 25 to 30 minutes, or until lightly golden.
  4. Remove from the oven and allow to cool on a wire rack. Can be stored in an airtight container for up to a week.

For the Ice Cream:

  1. Place the strawberries and sugar in a pan over medium heat. Stir and mash frequently until the strawberries begin to break down and the sugar dissolves. Remove from the heat and allow to cool to room temperature before blending in a food processor or blender.
  2. Combine the strawberry puree with the cream and sour cream and process in your ice cream machine as per the instructions, adding the chocolate chips 5 minutes before the end of churning. Pour/ spoon the ice cream into a lined, rectangular baking dish (you want the ice cream to form a 1 – 2cm layer. Wrap tightly and place in the freezer for a few hours to firm.
  3. When ready to serve, remove the ice cream from the freezer and, using the same cookie cutter as the shortbread cookies, cut out ice cream discs. Sandwich between two shortbread cookies. Serve immediately.

Ice Cream recipe adapted from The View From Great Island

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