In our Pinterst obsessed era serving a regular bowl of ice cream isn't going to cut it. (Unless of course you have artisanalsprinkles and a sparkler in said bowl of ice cream). That' why we love this delicious (and adorable) ice cream sandwich recipe by QVC’s resident foodie and best-selling cookbook author David Venable. Bring on the summertime soiree.
- 1 qt vanilla ice cream
- 1 (16-oz) bag sliced frozen strawberries
- 3 oz marshmallow fluff
- 6 oz whipped topping
- 3 Tbsp strawberry syrup
- 2-1/3 cups + 1 Tbsp all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 2/3 cup buttermilk
- 3/4 tsp lemon juice
- 1-1/2 tsp vanilla extract
- 6 oz (1-1/2 sticks) unsalted butter, softened
- 1 cup + 2 Tbsp sugar
- 2 large eggs
- 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.
- Fita stand mixerwith 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.