Delicious strawberry pretzel cookie ice cream sandwiches. Strawberry and pretzel cookies with crispy strawberry “shortcake” crumbs and strawberry-vanilla ice cream. So tasty! Berries, vanilla ice cream, and salty pretzel crunch are in every bite. Late spring/summer freezer dessert bliss.
Ingredient
SWIRLED STRAWBERRY VANILLA ICE CREAM– 3 cups vanilla ice cream– 4 cups strawberry ice cream– 1 cup strawberry jamSTRAWBERRY PRETZEL COOKIES– 2 sticks (1 cup) salted butter, at room temperature– 2/3 cup brown sugar– 1/3 cup granulated sugar– 2 large eggs– 1 tablespoon vanilla extract– 2 1/4 cups all-purpose flour– 1 teaspoon baking soda– 1/2 teaspoon kosher salt– 3 1/4 cups freeze-dried strawberries– 1 cup salted pretzel crumbs– 1 cup brown rice crispies
Direction
1
Prepare a 9x13 in. pan with parchment paper. Spread vanilla ice cream evenly, cover, and freeze. Gently mix strawberry ice cream and jam in a bowl.
2
Lightly swirl the vanilla and ice cream/jam layers. Freeze overnight or 4 hours. Preheat the oven to 350°F. Parchment a baking sheet.
3
Add butter to a medium-heat skillet. Cook until butter browns, 2 minutes. Off the heat and into a heatproof bowl. Allow 5 minutes to cool.
4
Mix brown sugar, granulated sugar, eggs, and vanilla into butter until smooth. Add flour, baking soda, and salt. Add 1 1/4 cups freeze-dried strawberries and fold gently. Add pretzel crumbs without overmixing.
5
Place tablespoon-sized dough balls 2 inches apart on the baking sheet. Softly flatten the dough. Bake 8 minutes. To flatten, tap the baking sheet 1-2 times on the counter after baking.
6
Bake another 2-3 minutes or until the cookies are just beginning to firm on the edges. Let cookies cool on baking sheet. While on the baking pan, they will cook slightly.
7
Blend or pack 2 cups of freeze-dried strawberries and rice crispies. Crumble finely. Put in a small bowl or pie plate.
8
Cut 12 rounds or squares from the frozen ice cream slab. Sandwich ice cream between cookies. Roll the step 7 "shortcake" crumbs. Freeze. Enjoy!