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    Strawberry and vanilla buttermilk ice cream sandwiches

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    Strawberry and vanilla buttermilk ice cream sandwiches

    Tangy, smooth ice cream, rippled with fragrant strawberry compote and sandwiched between crisp, buttery shortbread makes this pudding a real crowd-pleaser. Opt for store-bought biscuits if you’re short of time.

    • Vegetarian
    • Preparation time: 30 minutes, plus chilling, infusing, churning and freezing
    • Cooking time: 1 hour
    • Total time: 1 hour, plus chilling, infusing, churning and freezing

    Makes: 6 sandwiches



    400g strawberries, hulled and quartered
    80g golden caster sugar
    3 tbsp lemon juice
    ½ vanilla pod, seeds scraped out


    300ml double cream
    80g golden caster sugar
    ½ vanilla pod, seeds scraped out
    284ml pot buttermilk, chilled


    120g unsalted butter, softened
    55g golden caster sugar, plus extra for sprinkling
    15g cornflour
    160g white spelt flour, sifted, plus extra for rolling


    1. Start with the compote so that it has time to cool. Put the strawberries, sugar, lemon juice and vanilla pod and seeds in  a saucepan and set over a medium heat. Stir until the berries turn juicy and the sugar dissolves. Simmer, uncovered, for about 8-10 minutes, until there is lots of liquid and the strawberries look jammy; set aside to cool, then cover and chill until needed (you can make this up to 3 days in advance).

    2. Meanwhile, make the ice cream. Put the cream, sugar and vanilla pod and seeds in a separate pan and bring to a simmer. Turn off the heat, leave to infuse for 20 minutes, then remove the vanilla pod. Stir in the buttermilk, then churn in an ice-cream machine according to the manufacturer’s instructions.

    3. Once the ice cream has thickened and when the blade begins to slow down, add ½ the ice cream to a shallow, freezeproof container. Remove and discard the vanilla pod from the compote, then ripple ⅓ through the ice cream. Spoon the rest of the ice cream on top and swirl in another ⅓of the compote. Freeze for at least 3 hours, until solid. Chill the remaining compote.

    4. For the biscuits, preheat the oven to 160˚C, gas mark 3. Using electric beaters, cream the butter and sugar together until soft and light. Gradually beat in the cornflour and sifted spelt flour until combined and the mixture begins to come together into a ball; wrap in cling film and chill for 20 minutes.

    5. Roll out the dough on a lightly floured surface to ½cm thick. Using a 7cm, round cutter, stamp out 12 biscuits, re-rolling as necessary. Transfer the biscuits to a  parchment-lined baking tray and prick each one several times with a fork. Bake for 15 minutes, until just starting to colour at the edges. Sprinkle lightly with a little more caster sugar and cool for 5 minutes before transferring to a wire rack to cool completely. (The biscuits will keep in an airtight container for up to 3 days.)

    6. Sandwich slightly softened scoops of the ice cream between pairs of shortbread, drizzling with the leftover compote. To prepare in advance, sandwich biscuit pairs together with the ice cream, immediately wrap in cling film and freeze for up to 1 month before serving.  

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more


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