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!
Ingredients
- 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
Instructions
- 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.
Mariya says
Hi, can you tell me how you place the cookies on the sheet? As balls? Do you flatten them a bit?
Thanks!
Rebecca says
Hello!
I just fell in love with your ice cream sandwich and I featured it on my blog in a rhubarb special 😉 I hope that fine with you 😀
Rebecca from icing-sugar.net
http://icing-sugar.net/2015/06/01/all-about-rhubarb/
nnnic says
Do the portions need to be kept in ball form, or slightly flattened, as they go into the oven?
Jennifer says
How many ice cream sandwiches does this make?
Randy Haas says
I love your website – lots of awesome recipes!! 🙂
Lokness @ The Missing Lokness says
So pretty and perfect! Thanks for sharing!
Justine@cookingandbeer says
Wow! These look amazing! I love the rhubarb addition! Yum! Thanks for sharing =)
Dina says
wow, they look out of this world good!
Carolyn says
These look amazing! And my city thanks you for linking to the One Fund. 🙂
Stephanie @ Eat. Drink. Love. says
These are so pretty! I have never had rhubarb! I need to try it!
Jennie @themessybakerblog says
What happened in Boston is beyond horrible. I feel awful for everyone involved. Those poor people.
These cookie sandwiches look so good. I love the ice cream flavor. Yum!
ashley - baker by nature says
Wow, what a beautiful post lady! I seriously must make these over the weekend!
Jaime says
These are just perfect and pretty! You are so creative with your bakes and your photos are as always, just amazing!
Medeja says
Wonderful cream!I just love those flavors!
Terra says
Strawberry and rhubarb are my favorite flavor combo! I made a chia pudding with strawberry and rhubarb, so good! Your ice cream sandwiches sound DELISH:-) Hugs, Terra
Viviane Bauquet Farre- Food and Style says
These are so cute, Meghan!
Carol | a cup of mascarpone says
These are beautiful ice cream sandwiches, made to perfection! I used to eat rhubarb like celery as a little girl from my grandparents beds throughout their back yard! I can honestly say I haven’t had it since then. These ice cream sandwiches make me want to eat it again! Lovely, Meghan…as always!
Colleen, The Smart Cookie Cook says
There definitely is comfort in food; nothing makes me happier! These sandwiches have summer written all over them. Nothing beats a homemade ice cream sandwich!
amy @ fearless homemaker says
Ooh, these look SO divine. You always have the most delicious-looking sweets (+ the best pictures!)I could go for one right now. =)
Liz says
These look like they’d be the perfect summer afternoon treat! Can’t wait to try 🙂
Erin @ Dinners, Dishes, and Desserts says
Yum!! Love that it is strawberry season for yummy treats!
Jackie l FoodWineFashion.com says
OMG Yum! I am in love with rhubarb. I just saw it in the grocery store the other day and I cannot wait to make something yummy with it.
xo Jackie
Jennifer @ Peanut Butter and Peppers says
The sandwiches are adorable! I love the cookie and the ice cream, yum!! What a great recipe!
Cassie | Bake Your Day says
These are perfect ice cream sandwiches. Tis the season for strawberry-rhubarb, too. I love this, Meghan!