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Red White and Blue Ice Cream Sandwiches

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A quick and easy summer dessert featuring homemade lemon-zested cookies, creamy vanilla ice cream, and fresh red strawberries and blue blueberries assembled into festive ice cream sandwiches.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 pint (475ml) vanilla ice cream, softened
  • 1 cup (150g) strawberries, hulled and sliced
  • 1 cup (150g) blueberries
  • Optional: rainbow sprinkles or nonpareils for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the egg, vanilla extract, and lemon zest until combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or stirring gently until just combined. Do not overmix.
  6. Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten each slightly with fingers.
  7. Bake for 10-12 minutes until cookies are lightly golden around edges but still soft in the center.
  8. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Rinse and slice strawberries; pat blueberries dry.
  10. To assemble, spread about 2 tablespoons of softened vanilla ice cream evenly over the flat side of one cookie, top with sliced strawberries and blueberries, then press with another cookie to form a sandwich.
  11. Wrap each sandwich tightly in plastic wrap or wax paper and freeze for at least 1 hour to firm up.
  12. Remove from freezer 5 minutes before serving for easier bites.

Notes

Do not overmix the cookie dough once flour is added to avoid tough cookies. Cool cookies completely before assembling to prevent melting ice cream. Use softened ice cream for easier spreading. Freeze sandwiches individually before stacking to prevent sticking. For gluten-free, substitute flour with almond flour or gluten-free mix. For dairy-free, use plant-based ice cream and margarine.

Nutrition

Keywords: ice cream sandwiches, summer dessert, red white and blue, patriotic dessert, homemade cookies, vanilla ice cream, fresh berries

Find it online: https://sunnysavory.com/red-white-and-blue-ice-cream-sandwiches-easy-recipe-for-summer-fun/