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Vanilla and Strawberry Ice Cream Sandwich https://www.metro.ca/userfiles/image/recipes/sandwich-creme-glacee-vanille-framboises-10834.jpg PT15M PT12M PT57M
Vanilla and strawberry ice cream:Soften the ice cream for about 10 minutes at room temperature.Gently mix the ice cream and strawberry jam.Put it back in the freezer.Confetti cookies:Pre-heat the oven to 350°F and line 2 large baking sheets with parchment paper.In a bowl, mix the flour, baking powder, baking soda, salt, and colourful candy. Set aside.In another bowl, use an electric mixer to mix the sugar and butter until you get a creamy texture.Add the egg and egg yolk.Add the dry ingredients.Cool in the fridge for 30 minutes.Use an ice cream scoop to place dough balls on the baking sheets and bake for about 12 minutes in the oven.Remove from the oven and let completely cool.Assembly:On half of the cookies, place ¼ cup of the vanilla and strawberry ice cream and add a few fresh strawberries.Top with the remaining cookies to make sandwiches.Immediately place in the freezer for about 1 hour before serving.Source: Gabrielle Perron
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vanilla and strawberry ice cream 2 cups (500 mL) vanilla ice cream Irresistibles 150 ml strawberry jam confetti cookies: 1 1/2 cup (375 mL) all-purpose flour 1 tsp. (5 mL) baking powder 1 tsp. (5 mL) baking soda 1 pinch of salt 3/4 cup (180 mL) butter, room temperature 1 cup (250 mL) white sugar 1 eggs 1 egg yolk 1/2 cup (125 mL) colourful candy 1/4 cup (60 mL) fresh strawberries
Vanilla and Strawberry Ice Cream Sandwich

Vanilla and Strawberry Ice Cream Sandwich

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4
servings
0:15
Preparation
0:12
COOKING
0:57
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • vanilla and strawberry ice cream
  • 2 cups
    (500 mL)
    vanilla ice cream Irresistibles
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  • 150 ml
    strawberry jam
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  • confetti cookies:
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  • 1 1/2 cup
    (375 mL)
    all-purpose flour
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  • 1 tsp.
    (5 mL)
    baking powder
  • 1 tsp.
    (5 mL)
    baking soda
  • 1
    pinch of salt
  • 3/4 cup
    (180 mL)
    butter, room temperature
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  • 1 cup
    (250 mL)
    white sugar
  • 1
    eggs
  • 1
    egg yolk
  • 1/2 cup
    (125 mL)
    colourful candy
  • 1/4 cup
    (60 mL)
    fresh strawberries
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    454 g PRODUCT OF U.S.A. OR MEXICO, No. 1 GRADE


Imprimer ma sélection

Preparation

Vanilla and strawberry ice cream:

Soften the ice cream for about 10 minutes at room temperature.

Gently mix the ice cream and strawberry jam.

Put it back in the freezer.

Confetti cookies:

Pre-heat the oven to 350°F and line 2 large baking sheets with parchment paper.

In a bowl, mix the flour, baking powder, baking soda, salt, and colourful candy. Set aside.

In another bowl, use an electric mixer to mix the sugar and butter until you get a creamy texture.

Add the egg and egg yolk.

Add the dry ingredients.

Cool in the fridge for 30 minutes.

Use an ice cream scoop to place dough balls on the baking sheets and bake for about 12 minutes in the oven.

Remove from the oven and let completely cool.

Assembly:

On half of the cookies, place ¼ cup of the vanilla and strawberry ice cream and add a few fresh strawberries.

Top with the remaining cookies to make sandwiches.

Immediately place in the freezer for about 1 hour before serving.

Source: Gabrielle Perron

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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