Strawberry Shortcake Sourdough Cookie Ice Cream Sandwich
This strawberry shortcake sourdough cookie ice cream sandwich is the perfect summer treat! Two delicious, soft-baked strawberry shortcake cookies with a layer of creamy vanilla bean ice cream in between. These delicious strawberry shortcake sourdough cookies are bursting with fresh strawberry flavor and chunks of white chocolate. Plus, they're naturally fermented with sourdough starter so they’re gut healthy and nourishing.
Ingredients
Strawberry Shortcake Sourdough Cookies:
- 100 –105g Organic All Purpose Flour* I used Organic King Arthur All Purpose Flour
- 100 g Cane Sugar Coconut sugar works perfect too but cane sugar helps achieve a bright pink color
- 50 g Fresh or Frozen* Strawberries Diced
- 40 g Melted Organic Refined Coconut Oil
- 27 g Pastured Egg Roughly 1/2 Egg
- 30 g Sourdough Starter Active Starter
- 2 g Sea Salt
- 1/8 + 1/16 TSP Baking Soda
- 1/2 White Chocolate Bar Chunks (I used Eating Evolved)
Ice Cream:
- Vanilla Ice Cream I love Van Leeuwen Vanilla Ice Cream
Instructions
- PREPARE EGG: In a small bowl, whisk 1 egg. Using a spoon, add 27g to a medium sized bowl.
- Prepare Strawberries: If using frozen, please see notes section. Dice strawberries on a cutting board. Next, add to a bowl and leave behind any juice.
- ADD FIRST INGREDIENTS: Now, melt coconut oil until it becomes liquid (warm but not hot). Add coconut sugar, diced strawberries, sourdough starter, salt, and coconut oil to the medium bowl with the egg.
- MIX: Using a spoon, mix ingredients together until combined. DO NOT SKIP THIS STEP. Mixing wet ingredients prior to adding flour and baking soda will help achieve the perfect cookie texture.
- ADD AND COMBINE: Now add flour, white chocolate chunks, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- STORE DOUGH: Place the dough covered in a small Tupperware or wrap it in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- FERMENT DOUGH: Ferment the covered dough at room temperature for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
- PREHEAT OVEN: When you’re ready to bake, preheat your oven to 350°F (177°C).
- DIVIDE COOKIES: Divide and roll the cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
- BAKE COOKIES: Bake for 6-8 minutes or until lightly browned on the sides.
- LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet (at least 1 hour)*. After 10 minutes, you can also pop them in the fridge or freezer to speed up the process. *It’s important to let the cookies cool so the ice cream doesn’t get too melty when you’re creating the ice cream sandwich.
- ADD ICE CREAM: Now place a scoop of ice cream on top of one of your cookies. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.
- FREEZE SANDWICHES: Now place the ice cream sandwiches on a plate and place them in the freezer for 15 minutes (so it firms up a bit). And that’s it! Enjoy!
Notes
Frozen Strawberry Instructions: If using frozen strawberries, preheat oven to 350°F (177°C) and thaw for 3-5 minutes. You want to bring them to room temperature but not become warm and bursting.
Freezing Instructions: Freeze raw or baked cookies in a closed container for up to 3 months. Thaw and reheat (or bake) as you like!