Sweet Corn and Strawberry Ice Cream Sandwiches
Author: Jackie
Ingredients
  • 1 and 1/4 cup unsalted butter , room temperature
  • 2 cups sugar , plus 1/4 cup for rolling
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup dehydrated corn kernels , pulverised into a fine flour
  • 2 cups All Purpose flour
  • 2/3 cup corn flour (not cornmeal)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. Using an electric or handheld mixer, cream butter and sugar together for 5 minutes on medium high speed.
  3. Reduce speed to low and add vanilla and eggs, one at a time and scraping bowl after each addition.
  4. Beat dough on medium high speed for another 5 minutes.
  5. In a separate bowl, combine corn kernel flour, all purpose flour, corn flour, baking powder, and salt.
  6. With your mixer running on medium low, gradually add flour mixture and mix until just combined.
  7. Scoop out 1 inch balls, roll, then roll in sugar.
  8. Place in cookie sheet about 2 inches apart and bake for 10-12 minutes.
  9. To assemble cookie sandwiches, slightly soften ice cream.
  10. Scoop out ice cream onto one cookie and sandwich together with another cookie.
  11. Freeze for about 10 minutes before serving.