What else can you make with the delicious vanilla ice cream I showed you yesterday? These Ice Cream Sandwiches!
When I first made the vanilla ice cream (you can see it here!) I immediately thought of making ice cream sandwiches with it. The ice cream is just so amazingly creamy and smooth, I knew it would go perfectly in between 2 chewy and crumbly cookies.
With the ice cream being so flavorful I had to pick the perfect type of cookie. No ordinary cookie would work. I debated chocolate chip, oatmeal, snickerdoodle, and more – but none of these felt right. Then I remembered a shortbread cookie that I discovered about 3 years ago. I remember it being super soft and chewy which is exactly what I wanted. I dug through my recipes and found it at the very back. And wow… they’re even better than I remembered!
These shortbread cookies are very soft in texture. And then at first bite they crumble and melt in your mouth. They taste like butter and vanilla! Now what’s better than that?!
What makes these cookies even tastier is sticking vanilla ice cream in between them. When these 2 components are combined they shine and work perfectly together!
Enjoy the last post from this fun and joyous ice cream month :)!
Shortbread Cookie Ice Cream Sandwiches
For Printable Recipe, Click here!
Makes: About 10 Sandwiches
1 ½ cups (3 sticks) Unsalted Butter, Room Temperature
1 cup Sugar
2 tbsp. Pure Vanilla Extract
3 ½ cups All Purpose Flour
¼ tsp. Salt
Turbinado Sugar, for Sprinking (or normal sugar)
Vanilla Ice Cream, for filling
Preheat the oven to 350 degrees F. In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy, about 2 minutes. Mix in the vanilla. Add the flour and salt, and mix on low until fully incorporated. Grab the dough and shape into a large, flat disk. Wrap in plastic wrap and chill for about 30 minutes.
When the dough is thoroughly chilled, take out and let sit on counter for 2 minutes. Remove from the plastic and place on a lightly floured surface. Roll out until about 1/2 inch thick. Using a round cookie cutter (I used a 3” cutter), cut out rounds and place on a baking sheet lined with a silicone mat or parchment paper. Sprinkle each cookie with turbinado sugar. Bake for 20 minutes, until the edges are lightly browned. Remove the oven and let sit for 10 minutes. Transfer to a cooling rack to cool completely.
Place 1 large (or 2 small) scoops of cold ice cream on one cookie. Top with another cookie. Wrap is foil and place in the freezer to chill. Finish with the rest of the cookies. When ready to serve, remove from freezer and unwrap the foil from each sandwich. Enjoy!