Strawberry Ice cream is Good, with Sugar Cookies it’s even Better
Valentine’s is easy to prepare for, make a dessert in a heart shape and you’re done. This recipe should chill overnight. It’s best to make this valentine’s dessert the night before, for me is a serious perk.
My youngest son is at home until the horse racing season starts so I have someone to eat all these blog posts. Eureka! Unfortunately, he doesn’t have a huge sweet tooth, but he does have a serious weakness for ice cream of any kind. I know he will enjoy this dessert.
Strawberry Ice Cream Filling
If you have your own ice cream maker congrats. I don’t have one so I have to cheat. To make the filling you will need:
1 litre of the best quality strawberry ice cream you can find
1 cup of finely chopped fresh strawberries
Cut the fresh strawberries into little pieces. Place in a mixer and add a couple scoops of ice cream. Beat on low for about two minutes until the strawberries are a bit smashed. Add the remaining ice cream and beat the mixture until it’s very well incorporated. Place in a plastic container, sealed very well and refreeze until solid. (four hours minimum)
Sugar cookies can be pretty meh in my opinion. They are okay but I don’t find them worthy of the calories like say a peanut butter chocolate chip cookie.
To liven them up I always make my sugar cookies with a bit of lemon, I put lemon zest in the recipe, add a lemon drizzle, or add a little lemon zest to the sugar I sprinkle on top.
I think sugar cookies are at their peak when accompanied with ice cream.
Sugar Cookie Recipe
Feel free to make these a night before you assemble your dessert. Just keep wrapped until ready to use.
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/ tsp salt
zest of one lemon
1/2 cup butter
2/3 cup sugar
1 egg (beaten)
2 – 3 tbsp milk
1/2 tsp vanilla
Mix flour, baking powder salt and lemon zest in a medium size bow.
In a large bowl cream the butter, add the sugar a bit at a time beating well between additions. Add the egg and vanilla and mix really well.
Add the flour mixture to the egg mixture and beat until well incorporated
The amount of milk you use depends on the size of your egg. Add just enough milk to make the dough gather. Gather the dough into a ball and chill for an hour.
Once chilled roll the dough out on a lightly floured surface and cut with large heart shaped cookie cutters.
aBake at 375 degree for 8 to ten minutes. Make sure to take them out before they darken. (If the cookies are too crunchy the dessert can be hard to eat with a fork).
While still hot coat each cookie in granulated sugar. Set aside.
Assembling the Dessert
Place a sugar cookie, sugar side down. Top with slightly softened ice cream.
Place the second cookie sugar side up, forming a heart sandwich, make sure no ice cream melts down the side.
Place all the cookies on a parchment lined pan and wrap really well with plastic wrap to seal.
Freeze until solid.
Take 1 cup of icing sugar and juice of half a lemon. Mix together, if you want the glaze to be thinner add a teaspoon of water at a time until its the right consistency.
Take the dessert out of the freezer and let sit for a few minutes to thaw a little bit. Drizzle with the lemon glaze, place some strawberries on the plate. This is a pretty cold dessert, I like to serve it with coffee or tea.
I hope someone spoils you for Valentine’s too!