strawberry ice cream cookie sandwiches

Strawberry Ice Cream Cookie Sandwiches

strawberry season has come & gone,
around these parts anyway.
they’re still available at markets,
fret not,
but once they’re no longer pick-able for us
the season is done.
what we do is we pick more than we’re able to consume,
freezing the rest
for smoothies
for ice cream
for breakfast
for dessert
this year’s yield ,
while beautiful,
did not taste as they looked.
as a result
this year’s batch of ice cream wasn’t the best.
in lieu of chucking it
i figured sandwiching them would solve mediocrity.
thank goodness i was correct.
*note: any kind of ice cream flavor,
at any level of mediocrity or awesomeness,
will work.

PS. happy independence week! be safe, be good.


strawberry ice cream cookie sandwiches
cookie recipe makes about 30 cookies

4 ounces room temp ghee
4 ounces coconut oil, softened, just on the other side of solid
3/4 cup sugar, scant
3/4 cup light brown sugar, scant
2 eggs
2 1/2 cups ap flour
1/2 tsp salt
1 tsp baking soda
super intense strawberry ice cream, or whatever flavor you want

in mixing bowl, with paddle attachment, cream butter + coconut oil + sugars. add the eggs, followed by the flour, salt and baking soda. scrape the sides of the bowl, you’re aiming for an incorporated batter.

cover and fridge, for at least an hour, up to over night.

preheat oven to 325, prepare baking sheet with parchment paper.

using a ice cream scooper (ours is just shy of 1 TBL), scoop out the dough onto prepared baking sheet. leave a few inches between cookies as they will spread.

bake for 12-14 minutes, i aimed for 13 minutes.

allow to cool completely on cookie rack, then freeze them.

to assemble, scoop out ice cream and sandwich between two cookies. consume immediately, or stick back in freezer, covered until ready to devour.

if you’re like dw, you could freeze the ice cream in a casserole dish. allow it to thaw a bit, then using a biscuit cutter almost the same size at the cookies cut out the ice cream.
then, if you’re like me, you could use an off-set spatula to smooth out any bumps that the biscuit cutter didn’t smooth out and run it along the edges.


Strawberry Ice Cream Cookie Sandwiches

1 year ago: diy linen board
2 years ago: tiny, beautiful things – i read a book!

other ice cream concoctions:
coffee chocolate chip ice cream – lactose free
peppermint chocolate chip ice cream – lactose free
spiced coconut pecan ice cream – dairy free
strawberry ice cream + almond waffle cones – dairy free
tangerine ice cream – lactose free
cayenne chocolate ice cream – lactose free

strawberry sweet biscuit

strawberry picking

if you’re anything like me,
you didn’t grow up wondering where the
foods you ate came from,
and the exotic fruits you had for dessert
came from a can.
now that i think on it,
i didn’t have my first strawberry until
i was older,
like, a teenager older.
fresh strawberries are expensive
and were usually bypassed
on grocery trips.

now i know where these gems come from,
now i know the labor
it takes to harvest them
and now i understand their price tag
and why it was always
more important to buy the rice
and fish sauce
and tofu
and vegetables.

strawberry sweet biscuits

much like asparagus season,
strawberry season is fleeting.
dw took me strawberry picking the first
year we met
we missed it last year
so we made a point to go
this year.

he is too good to me,
he squats and stoops to pick me
the best berries,
while i hold an umbrella over him,
taking pictures and
judging others
pretending to harvest
resisting eating the fruit as we
worked our row.

strawberry sweet biscuit

it’s not possible to eat all
the berries we picked,
most have been washed
& packed into the freezer
destined for smoothies
or coulis
or ice cream
but i set aside a few handfuls
for fresh snacking
and for this,
a kindof strawberry shortcake.

what’s your favorite spring fruit?

strawberry sweet biscuit recipe

strawberry sweet biscuits
adapted from whole grain vegan baking by celine steen & tamasin noyes
copyright Fair Winds Press

3/8 cup (or 6 TBL) coconut milk
1 cup (120g) organic pastry flour
1/2 cup (45g) oat flour
1/2 cup (70g) spelt flour
1 TBL baking powder
generous pinch of salt
1/2 cup organic sugar, + more for sprinkling
1/3 cup ( 74g) cold coconut oil
fresh strawberries

preheat oven 400F
in food processor mix together dry ingredients
add in the coconut oil, pulse until mixture looks like little peas
add 1 TBL at a time of the coconut milk into processor until mixture pulls from sides of bowl
move dough onto lightly floured surface
knead until comes together, roll or pat down into rectangle, 1/2″ thick
cut dough with desired sized cutters
pat scraps together & cut until all dough is used
transfer biscuits to baking sheet, 2″ apart
brush with coconut milk & sprinkle with sugar
bake for 16 – 18 minutes
allow to cool
serve with strawberries
*note: i served my biscuits with sweetened tofutti cream cheese

additional info:
pink paper basket handmade via the elli blog