Step 1Preheat the oven to 350˚F and line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, and salt in a large bowl.

Step 2Beat together the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, followed by the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Using a rubber spatula, fold in the freeze-dried strawberries and white chocolate chips.

Step 3Scoop the batter into roughly 2-tablespoon-size balls. Roll between your hands until smooth, then arrange 2 inches apart on the prepared baking sheets. Bake until golden brown, 10 to 12 minutes, rotating the pans halfway through. Let cool for 5 minutes on the baking sheets, then remove the cookies to a rack to cool completely.

Step 4Transfer half the cookies to a separate baking sheet and flip them upside down. Top each with a scoop of ice cream (about 1/3 cup), pressing down lightly with the back of the scoop to flatten. Place another cookie on top of each, then freeze until solid, about 3 hours. The ice cream sandwiches will keep in the freezer, wrapped in plastic wrap, for up to 1 month.

Strawberry Shortcake Ice Cream Sandwiches

Ingredients

Directions

Summer