Homemade Berry Shortcake Ice Cream Sandwiches
Imagine creamy vanilla ice cream layered with sweet and fresh berries. Put it inside a flaky biscuit, add more berries, and it’s a summer dream comes true! The ice cream base needs just four ingredients. The secret to this recipe: use lots of berries!
Prep Time:
30 minutes
Cook Time:
20 minutes plus time for cooling and freezing
Serves:
8
Perfect for:
Birthday Parties
Summer Treats
Bite-Sized Desserts
Treat Yourself
Kid Favorites
Ingredients
- 2 Cups (about 10 ounces) mixed Driscoll’s Strawberries, Raspberries, Blackberries or Blueberries, plus more for serving
- 1 Cup sugar, divided
- 2 Tablespoons water
- 1 1/3 Cups milk
- 2 Cups heavy cream
- 1 Tsp. vanilla extract
- 2/3 Cup all-purpose flour
- 1 Tbsp. sugar
- 1 1/2 Teaspoons baking powder
- 1 1/2 Teaspoons baking soda
- 3 Tablespoons butter
- 1 large egg
- 1/2 Cup buttermilk
Directions
- PLACE a medium bowl into freezer to chill.
- HULL and DICE strawberries, if using.
- PLACE 2 cups mixed berries into a small saucepan
- ADD 1/2 cup sugar and 2 tablespoons water.
- BRING to a boil.
- STIR and CRUSH berries.
- SIMMER 5 minutes
- ALLOW berry filling to COOL to room temperature.
- REFRIGERATE berry filling until needed.
- POUR 1 1/3 cup milk into a medium bowl.
- ADD remaining 1/2 cup sugar.
- WHISK to dissolve sugar.
- ADD 2 cups heavy cream and 1 teaspoon vanilla extract.
- WHISK to combine.
- PROCESS mixture in an ice cream machine until thick and about the consistency of soft serve.
- SCOOP half the ice cream into the chilled bowl.
- ADD 1/3 of berry filling.
- SCOOP remaining ice cream over berry filling.
- ADD half of remaining berry filling and REFRIGERATE the rest of the berry filling until needed.
- FREEZE ice cream at least 3 hours or overnight.
- PREHEAT oven to 450°F.
- LINE a baking sheet with parchment paper.
- PLACE 2/3 cup flour into a medium bowl.
- ADD 1 tablespoon sugar, 1 ½ teaspoons baking powder, and 1/2 teaspoon baking soda.
- WHISK to combine.
- CUT IN 3 tablespoons cold butter until mixture resembles coarse crumbs.
- SET ASIDE flour mixture.
- CRACK 1 egg into a small bowl and WHISK IN 1/2 cup buttermilk.
- ADD egg mixture all at once to flour mixture.
- STIR just until moistened. Do not over mix.
- SCOOP 8 biscuits onto baking sheet, each about 1/3 cup.
- BAKE 7 – 8 minutes or until golden brown.
- TRANSFER biscuits to a wire rack to cool completely.
- CUT biscuits in half horizontally.
- PLACE biscuit bottoms onto 8 desserts plates.
- TOP biscuit bottoms with fresh berries.
- SCOOP 1 – 2 scoops of ice cream over each biscuit bottom.
- DRIZZLE berry filling over each ice cream sandwich.
- COVER each ice cream sandwich with a biscuit top.
- SERVE Ice Cream Sandwiches immediately.
