John Myers
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Strawberry Ice Cream Sandwich with Strawberries
The perfect strawberry ice cream sandwich with strawberries recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces
- 250 g Strawberries
- 1 tbsp Sugar
- 400 g Strawberry ice cream
- 300 g Flour
- 150 g Sugar
- 200 g Cold butter
- 2 Pinches Salt
- 20 g Cocoa powder
- 80 ml Milk
- 100 g Chocolate chips
- For the biscuits, put flour in a bowl. Add the butter in cubes. Rub between your fingertips to form a crumbly mass. Add the sugar, salt, cocoa, milk and chocolate chips and quickly combine to form a shortcrust pastry. Shape into rolls of approx. 6 cm in diameter and pack well and put in a cool place for approx. 30 minutes.
- Preheat the oven to 180 ° C. Cut the rolls into 24 slices and place on baking sheets lined with baking paper. Bake for 12–15 minutes. Let cool down on the baking sheet. Briefly place the biscuits in the freezer.
- Cut the strawberries into pieces. Mix with sugar and let it steep for a moment. Cut the ice cream into slices (or spread two spoons each) between two biscuits, freeze briefly and serve with the strawberries.
- 4th tip: As a vegan option also possible with margarine instead of butter and any plant milk instead of normal milk
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