Ice Cream Shortcakes – a delicious recipe with flour, cold butter, egg yolks, granulated sugar, vanilla, vanilla ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pulse flour and butter in a food processor for 20 seconds, or until mixture resembles fine breadcrumbs. Add yolks, sugar, vanilla and 1/2 to 1 tbsp water. Process just until combined. Knead gently on a floured surface. Form into a ball. Wrap in plastic wrap. Refrigerate for 30 mins.
2
Preheat the oven to 375u00b0F. Line a baking pan with parchment paper. Turn dough onto a lightly floured surface. Roll out to 1/4-inch thickness. Using a 3-inch round cutter, cut out 12 circles. Arrange on prepared pan.
3
Bake for 10 mins, or until pale golden. Cool in pan on wire rack. Cut 6 rounds the same size as the cookies from the ice cream. Arrange on a parchment paper-lined baking pan and refreeze until firm.
4
Toss strawberries and kirsch together. Place a cookie on each of 6 plates. Top with ice cream rounds and remaining cookies. Dust with powdered sugar. Serve with strawberries.
427
kcal
Calories
17
g
Fat
44
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup plain flour, 4 tbsp (1/2 stick) cold butter, diced, 2 None egg yolks, 1/4 cup granulated sugar, and more.
Yes, Ice Cream Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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