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Delicious Red White and Blue Ice Cream Sandwiches

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Festive and refreshing homemade ice cream sandwiches featuring red and blue fruit puree cookies with creamy vanilla ice cream, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup (120ml) strawberry puree (fresh or thawed frozen)
  • 1/2 cup (120ml) blueberry puree (fresh or thawed frozen)
  • 1 quart (946ml) vanilla ice cream, softened slightly

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  3. Beat in the egg and vanilla extract until combined.
  4. Gradually add the flour mixture to the butter mixture, mixing just until combined. Do not overmix.
  5. Divide dough into three equal parts. Fold strawberry puree into one part, blueberry puree into the second, and leave the third plain.
  6. Wrap each dough portion separately in plastic wrap and chill in the refrigerator for at least 30 minutes.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  8. Roll each dough color into small balls (about 1.5 tablespoons or 20g each) and place spaced evenly on baking sheets. Flatten slightly with palm or bottom of a glass.
  9. Bake one sheet at a time for 10-12 minutes until edges are set but centers remain soft.
  10. Transfer baked cookies to cooling racks and cool completely before assembling.
  11. Soften vanilla ice cream slightly (about 5 minutes at room temperature).
  12. Spread a generous scoop of ice cream onto the bottom of a red cookie, top with a white cookie, pressing gently. Repeat layering with blue cookies or sandwich red and blue cookies with ice cream in between.
  13. Place assembled sandwiches on a tray lined with parchment and freeze for at least 1 hour to firm up before serving.

Notes

Chill dough before baking to prevent spreading and keep colors vibrant. Fold fruit purees gently to maintain streaks of color. Rotate pans halfway through baking if oven has hot spots. Cool cookies completely before assembling to prevent ice cream melting. Soften ice cream just enough to spread but not too much. Cookies and assembled sandwiches can be frozen for up to 2 weeks. For gluten-free, use 1:1 gluten-free baking blend. For dairy-free, use coconut or almond milk-based ice cream and vegan butter.

Nutrition

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

Find it online: https://rowanrecipes.com/delicious-red-white-and-blue-ice-cream-sandwiches-easy-summer-recipe/