Good morning, friends. I know things have been a bit quiet around here lately, but with last week’s tragic events, I just didn’t feel right blogging about dessert. First, I want to thank you for being patient with me. Second, if you are looking for a way to help those affected by last week’s tragedy, here is the link to the One Fund Boston.
That being said, I think we all can agree that there is comfort in food – prepping, cooking, baking, and sharing. Nothing makes me happier than sharing recipes, feeding others and seeing smiles. Today I’m happy to share my new strawberry rhubarb ice cream sandwiches with you. It’s one of those desserts that combines the comfort of a classic we all love with bright Spring flavors.
The first part of this dessert is the cookies, the melt-in-your-mouth brown sugar cookies to be exact. Whether you make the ice cream sandwiches or not, you’ll definitely want to give these a try. They bake up soft in the middle and take on a beautiful golden color. Perfect to pair with the strawberry rhubarb ice cream, or a cup of coffee. Also, impossible to eat just one.
Next up is the ice cream. I first made strawberry rhubarb creme fraiche ice cream last year, and I knew it would be a recipe I’d always go back to. Have you ever tried creme fraiche in ice cream? Both the flavor and texture it adds to the ice cream is incredible. Then you pair that with the brightness from the strawberry rhubarb puree and there aren’t even words. Time to get out the ice cream makers!
Once the ice cream is good and frozen, fill the cookies and enjoy. They taste just like a strawberry shortcake! And the best part about these is – even right out of the freezer, the cookies are still soft! From the first bite to the last, these are a very good decision. I hope you enjoy them & happy baking!
- 8 ounces unsalted butter
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or extract
- 2 and 1/2 cups AP flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Cream butter and sugars till light and fluffy.
- Add eggs and vanilla.
- Mix in flour, salt, and baking soda.
- Wrap dough in plastic wrap a few hours - over night.
- Portion dough into 1 & 1/4 ounces each.
- Bake at 325 degrees for 12-14 minutes.
- When cookies have completely cooled sandwich with ice cream & freeze.