A scrumptious ice cream sandwich made of strawberry and drunken rhubarb ice cream nestled in sweet and buttery sugar sprinkle cookies. A fun and delectable snack/dessert for young and grown-ups.
Do you remember our fancy sprinkle sugar cookies? And our delicious strawberry ice cream with drunken rhubarb? Well, they got to meet and they liked each other so much that they ended up being best friends kind of like peanut butter and jelly. In the pictures you can see how well they hang out together.
The buttery sugary crumbly texture of the cookies well matches the creamy tart and sweet smoothness of the ice cream. It seems like they were meant to be together. Not they I knew that at the time. I just made some cheerful sprinkle sugar cookies one day and after I saw their shape, size and consistency, I realized that they would be perfect for an ice cream sandwich. I had to hide six of them, just to be sure I had enough to make three ice cream sandwiches. They were disappearing quickly, always a good sign and a boost of confidence for me. As for the ice cream, we made it for a post that appeared in the #CDNFoodCreatives Group that they had for their May theme "Strawberries". Rhubarb had just made its appearance in our local Farmer's Market and we couldn't help but buy it. After steeping it in red wine and sugar, it became the partner of the strawberries in what we named Strawberry Ice Cream with drunken Rhubarb. Such a great flavor combo!
Even for color match the Strawberry Rhubarb Ice cream Sandwich look absolutely stunning. So pretty in presence, but also so appetizing when you bite into it. A burst of flavor that leaves you with a merry and content look on your face.
I don't know about you, but I've always loved ice cream sandwiches, as a kid and as an adult. I am not ashamed to tell you how I like to eat my ice cream sandwich: holding it top and bottom with thumb and middle finger, turning it sideways and start licking the ice cream on the side first, indenting it a bit, before I sink my teeth and bite into it. A smile invariably appears on my face and sometimes an involuntary little sigh of pleasure. The simple joys of life, and what spiritualist call childlike nature.
Enjoy this fun and luscious Strawberry Rhubarb Ice cream Sandwich and don't be shy to lick your fingers after 😉 .
Song of the day: Hozier, "Jackie and Wilson".Print
Sprinkle sugar Cookies
- 1 ½ cups organic, unbleached, all-purpose flour
- ⅛ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp sal (if you use salted butter, omit it)
- 6 Tbsp butter, at room temperature (I used salted butter)
- ¼ cup vegetable shortening
- ½ cup + 2 Tbsp sugar
- 1 large egg plus 1 large egg yolk
- 1 ½ tsp pure vanilla extract
- 2 Tbsp whipping cream (or heavy cream)
- ½ cup colored sprinkles
Strawberry Ice cream with drunken Rhubarb
- 1 cup strawberries
- 1 cup rhubarb
- 2 cups whipping cream
- ¼ cup 1% milk
- 2 egg yolks
- ½ cup sugar + 2 Tbsp
- 2 Tbsp red wine
Sprinkle sugar Cookies:
- Pre-heat oven to 350°F.
- In a medium bowl stir together the flour, baling powder, baking soda and salt (if using). Set aside.
- In the bowl of an electric mixer, on high speed, beat the butter, shortening and sugar, until light and fluffy, about 3 minutes.
- Add the whole egg, egg yolk, vanilla and beat on low speed until completely incorporated, scraping down the sides with a spatula when needed.
- Add the flour mixture to the butter/sugar mixture and mix on low speed just until blended, then add the cream.
- Use a wooden spoon to stir in the sprinkles.
- Drop rounded tablespoons of dough onto 2 ungreased baking sheets, spacing the cookies about 2 inches apart.
- Bake the cookies until golden brown around the edges and lightly golden in the center, about 12 minutes, rotating the sheets 180 degrees halfway through baking time.
- Let the cookies cool briefly on the pan on a rack for about 5 minutes, then transfer the cookies directly to the rack and let cool completely.
- Serve the cookies right away or store in a tin box for up to 5 days.
Strawberry Ice cream with drunken Rhubarb:
- Combine milk and whipping cream in a heavy saucepan over medium-high heat. Heat milk mixture to 180° F or until tiny bubbles form around edge (do not boil).
- Combine ½ cup sugar and egg yolks in a large bowl, stirring with a whisk until pale yellow. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk.
- Pour the egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° F (about 2 minutes), stirring constantly.
- Let custard cools completely, stirring occasionally.
- Combine 2 Tbsp of sugar, rhubarb, and wine in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 8 minutes or until rhubarb is tender and liquid is syrupy. Remove from heat; let stand 10 minutes.
- Combine rhubarb mixture and strawberries in a blender; process until smooth.
- Stir rhubarb mixture into custard mixture.
- Pour custard/rhubarb/strawberry mixture into the ice cream maker and churn until desired thickness (at least 15-20 minutes).
- Scoop ice cream into a container, cover with a plastic wrap and put in the freezer.
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