Recipe: Strawberry Ice Cream Sandwiches with Chocolate Chips

Recipe: Strawberry Chocolate Ice Cream Sandwiches

When I saw the recipe for these chocolate chip shortcakes filled with berries and dark chocolate sauce from Sunset magazine, I knew I’d have to make a variation. I’m sure the chocolate would be great, but we had homemade strawberry ice cream in the freezer. This was so good.

Recipe: Strawberry Ice Cream Sandwiches with Chocolate Chips
Recipe type: Dessert
  • About 3 cups all-purpose flour
  • About 6 tbsp. sugar, divided
  • 1½ tablespoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) cold butter, cut into chunks, plus about 1 tbsp. melted
  • ¾ cup mini semisweet chocolate chips
  • Strawberry ice cream
  1. Preheat oven to 375°. In the bowl of a food processor, combine 3 cups flour, 3 tbsp. sugar, baking powder, and salt; whirl until blended. Add ½ cup butter and pulse until fine crumbs form. Add cream and pulse just until dough comes together when you squeeze a clump.
  2. Turn dough onto a floured surface and press to flatten slightly. Sprinkle chocolate chips over the top, then knead until incorporated, 6 to 8 turns. Pat dough out to 1¼ in. thickness. With a 2¾-in. round cutter, cut out shortcakes; gather dough and pat out again as needed to cut all 6 cakes, dusting surface with more flour as needed to prevent sticking. Set shortcakes slightly apart on a baking sheet, brush tops with melted butter, and sprinkle generously with sugar.
  3. Bake shortcakes until golden brown, 22 to 25 minutes. Let cool on baking sheet at least 15 minutes.
  4. With a serrated knife, carefully slice shortcakes in half horizontally. Fill with strawberry ice cream, put tops back on.

Food Photography & Styling by Michelle Smith


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