Get ready for a delightful treat that’s as pretty as a spring garden! Our Colorful Blossom Ice Cream Sandwich is here to whisk your taste buds away on a magical journey. Picture this: two scrumptious flower-shaped cookies filled with creamy ice cream, all dressed up in vibrant hues thanks to Suncore Foods® Midori Jade Matcha, Pink Pitaya, and Purple Sweet Potato Powders. Each bite is not just tasty but a burst of color that'll make everyone smile! Perfect for picnics or cozy evenings at home, these treats are the sweetest way to celebrate any moment.
380g all-purpose flour
3/4 tsp baking powder
1/4 tsp fine sea salt
227g unsalted butter, room temp
215g granulated white sugar
1 large whole egg
1 large egg yolk
2 tsp pure vanilla extract
1 1/2 tsp Suncore Foods® Pink Pitaya Powder
1 tsp Suncore Foods® Midori Jade Matcha Powder
1/2 tsp Suncore Foods® Purple Sweet Potato Powder
Vanilla ice cream
Click Here for Step-by-Step Directions ▼
2. In a large bowl, and using an electric mixer, beat butter and sugar until light and fluffy. Add egg, extra yolk and vanilla and beat for an additional minute. Scape down the bowl as needed.
3. Sift the dry ingredients into butter mixture, and mix until no pockets of flour remain. Do not over mix.
4. Remove 1⁄4 cup of dough and place in 3 separate bowls. Mix in Suncore Foods® powders until combined.
5. Flatten each dough into a disc and individually wrap in plastic wrap. Chill in the fridge for at least 1 hour.
6. On a lightly floured work surface, roll each colored dough to about 1/8th inch thickness. Using small floral and leaf cookie cutters, cut out the shapes and place onto a large baking sheet lined with parchment paper. Place in the fridge for 15 to 20 minutes.
7. Remove the plain dough from the fridge, place it on top of a large piece of parchment paper, and roll out to about 1/8th inch thickness.
8. Arrange the floral/leaf cutouts on top of the uncolored dough. Then, place a large sheet of parchment paper over the top and use a rolling pin to lightly flatten the cutouts into the dough.
9. Peel the parchment away and chill in the fridge for 15 to 20 minutes. This will make it easier to cut out the cookies.
10. Once firm, cut out as many cookies as you can, using a 3-inch fluted cutter. Re-roll the scraps and cut out more cookies. Use these as the bottom cookie, as these will not be as pretty. Place the cookies on a baking sheet lined with parchment and freeze for 15 to 20 minutes.
11. Meanwhile, preheat the oven to 350oF. Bake the cookies at least 1.5 inches apart for 8 to 10 minutes.
12. Let cookies cookie on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
13. When ready to serve, fill with vanilla ice cream and enjoy!
