Strawberry Shortcake Ice Cream Sandwiches Recipe
Strawberry shortcake ice cream sandwiches arrive like summer’s most fabulous accessory—sweet, cold, and slightly extra, just like you.
Golden biscuits hold creamy, dreamy vegan ice cream without apology.
Fresh strawberries crash the party, bringing their juicy sparkle to every indulgent bite.
Coconut whipped cream sneaks in, turning dessert into a full-on diva moment.
Darling, this isn’t just dessert—it’s basically edible air-conditioning wrapped in sass.
Strawberry Shortcake Ice Cream Sandwiches Recipe
Vegan strawberry shortcake transformed into frozen sandwiches with biscuits, dairy-free ice cream, and strawberries—playful, refreshing, and guilt-free indulgence.
Ingredients
Method
- Toss strawberries with sugar; set aside 15 minutes to release juices.
- Preheat oven to 425°F (220°C) and line baking sheet with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in coconut oil until crumbly.
- Mix milk, vinegar, and vanilla; stir into dry mix until dough forms.
- Roll dough to 1-inch thickness, cut into 16 rounds, and bake 12–15 minutes.
- Cool biscuits on rack for 10 minutes.
- Whip coconut cream with powdered sugar until fluffy.
- Slice biscuits; layer with strawberries, whipped cream, and ice cream.
- Sandwich together, freeze briefly, then serve.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (per serving)
- Vitamin C: 19%
- Calcium: 7%
- Iron: 10%
- Potassium: 9%
- Magnesium: 7%
Additional Notes/Tips
- Chill biscuits completely before assembling to avoid melty chaos.
- Use a sharp knife to slice neatly through frozen sandwiches.
- Try strawberry or chocolate vegan ice cream for flavor drama.
- Wrap extras in parchment for freezer storage—snacks on demand, darling.
