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vanilla ice cream sandwiched between two four inch strawberry cookies

Strawberry Shortcake Ice Cream Sandwiches

vocabularyoffood
Soft-batch cookies with an intoxicating strawberry fragrance filled with creamy vanilla ice cream and rolled in buttery strawberry shortcake crumbles. This recipe is inspired by one of my favorite American ice cream novelties, Strawberry Shortcake Bars.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 3 4" Sandwiches

Ingredients
 

Strawberry Cookies

  • 1 15.25 oz box moist strawberry cake mix
  • 1/2 cup canola or vegetable oil
  • 2 large whole eggs

Strawberry Shortcake Crumble

  • 2 tbsp strawberry JELL-O mix
  • 12 golden oreos, filling removed
  • 2 tbsp instant vanilla pudding mix
  • 1 tbsp unsalted Grade A butter, melted

Remaining Ingredients

  • 1/2 gallon premium vanilla ice cream

Instructions
 

  • Cookies | Preheat the oven to 350F / 176C and prepare the center rack.
    Line a 18"L, 13"W baking tray with a 16"L, 12" W parchment paper.
    To a mixing bowl, add cake mix, oil, and eggs. Whisk. Using a 5 cm cookie scooper, scoop 6 cookies onto the baking sheet spacing the cookies out at least 3 inches apart.
    Bake on the center rack for 10 minutes or until the cookie no longer looks translucent with a lightly browned bottom. Let the cookies cool to room temp. Repeat with remaining dough as needed.
  • Crumbles | Melt butter in the microwave, 10 sec. To a ziplock bag, add pudding mix, jello mix, and golden Oreo cookies. Seal making sure to release the air in the bag. Smash with a rolling pin until fine. Add melted butter. Shake the bag and run the crumbles over with the rolling pin until the clusters are broken up.
  • Assemble | Leave the ice cream out on the counter for 10 minutes before assembly.
    Match the cookies up in pairs by size. Scoop one scoop of vanilla ice cream onto the cookies. Top with a second cookie creating a sandwich. Press down until the ice cream reaches the edges, then roll in the crumbles.
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