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Ingredients

Ice cream
  • 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
Biscuits
  • 2/3 Cup all-purpose flour
  • 1 Tbsp. sugar
  • 2 Tablespoons water
  • 1 1/2 Teaspoons baking soda
  • 3 Tablespoons butter
  • 1 large egg
  • 1/2 Cup buttermilk

Directions

Ice cream
  1. PLACE a medium bowl into freezer to chill.
  2. HULL and DICE strawberries, if using.
  3. PLACE 2 cups mixed berries into a small saucepan
  4. ADD 1/2 cup sugar and 2 tablespoons water.
  5. BRING to a boil.
  6. STIR and CRUSH berries.
  7. SIMMER 5 minutes
  8. ALLOW berry filling to COOL to room temperature.
  9. REFRIGERATE berry filling until needed.
  10. POUR 1 1/3 cup milk into a medium bowl.
  11. ADD remaining 1/2 cup sugar.
  12. WHISK to dissolve sugar.
  13. ADD 2 cups heavy cream and 1 teaspoon vanilla extract.
  14. WHISK to combine.
  15. PROCESS mixture in an ice cream machine until thick and about the consistency of soft serve.
  16. SCOOP half the ice cream into the chilled bowl.
  17. ADD 1/3 of berry filling.
  18. SCOOP remaining ice cream over berry filling.
  19. ADD half of remaining berry filling and REFRIGERATE the rest of the berry filling until needed.
  20. FREEZE ice cream at least 3 hours or overnight.
Biscuits
  1. PREHEAT oven to 450°F.
  2. LINE a baking sheet with parchment paper.
  3. PLACE 2/3 cup flour into a medium bowl.
  4. ADD 1 tablespoon sugar, 1 ½ teaspoons baking powder, and 1/2 teaspoon baking soda.
  5. WHISK to combine.
  6. CUT IN 3 tablespoons cold butter until mixture resembles coarse crumbs.
  7. SET ASIDE flour mixture.
  8. CRACK 1 egg into a small bowl and WHISK IN 1/2 cup buttermilk.
  9. ADD egg mixture all at once to flour mixture.
  10. STIR just until moistened. Do not over mix.
  11. SCOOP 8 biscuits onto baking sheet, each about 1/3 cup.
  12. BAKE 7 – 8 minutes or until golden brown.
  13. TRANSFER biscuits to a wire rack to cool completely.
  14. CUT biscuits in half horizontally.
  15. PLACE biscuit bottoms onto 8 desserts plates.
  16. TOP biscuit bottoms with fresh berries.
  17. SCOOP 1 – 2 scoops of ice cream over each biscuit bottom.
  18. DRIZZLE berry filling over each ice cream sandwich.
  19. COVER each ice cream sandwich with a biscuit top.
  20. SERVE Ice Cream Sandwiches immediately.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g