Stack of shortbread and ice cream sandwiches with honey cream, styled with golden drizzle and lavender petals on a white plate

There are desserts that dazzle with grandeur—and then there are those that comfort with familiarity. These shortbread ice cream sandwiches with honey cream fall into the second category. Soft, buttery cookies hugging delicate scoops of ice cream, gently infused with golden honey, offer a kind of nostalgia you didn’t know you were missing. Each bite feels like a balance between warmth and coolness, sweet simplicity and rich indulgence.

What draws me to a homemade ice cream sandwich isn’t just the flavor—it’s the experience. Shaping the dough, feeling its chill against your fingers, watching it transform into golden rounds. Layering it with soft ice cream made by hand, not machine, adds a layer of care that can’t be faked. It’s a ritual of patience and reward, where taste is only half the story—the rest is memory.


Ingredients You Will Need

Each component in this dish is chosen for its ability to enhance the overall texture and flavor profile. From the delicate sweetness of honey to the sandy crumble of shortbread, precision matters. Quality ingredients transform this from a treat into a moment.

🍦 For the Honey Cream Ice Cream:

  • 2 cups heavy cream, chilled
  • 1 cup sweetened condensed milk, chilled
  • ¼ cup honey
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt


🍪 For the Shortbread Cookies:

  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla extract

💡 Pro Tip: Use a floral, raw honey for the ice cream base—its subtle complexity pairs beautifully with the richness of the shortbread.


Step 1: Prepare the Shortbread Base

Ingredients Used:

✔ Butter, powdered sugar, flour, salt, vanilla extract

Method:

1️⃣ Cream the Base:

In a large mixing bowl, beat the softened butter with powdered sugar until light and fluffy. Add vanilla extract and continue mixing until fully incorporated.

2️⃣ Form the Dough:

Add flour and sea salt. Mix just until the dough comes together. Do not overwork—it should feel tender and sandy, not elastic.

3️⃣ Shape and Chill:

Roll the dough to about ¼-inch thickness between two sheets of parchment. Chill in the fridge for 30 minutes.

4️⃣ Cut and Bake:

Preheat oven to 325°F (163°C). Cut the dough into rounds or shapes of choice. Bake for 12–15 minutes or until edges are lightly golden. Cool completely.

💡 Chef’s Note: These cookies are delicate and tender. Let them cool fully before assembling to avoid melting the ice cream prematurely.


Step 2: Make the Honey Cream Filling

Ingredients Used:

✔ Heavy cream, sweetened condensed milk, honey, vanilla, salt

Method:

1️⃣ Whip the Cream:

In a cold mixing bowl, whip the heavy cream to stiff peaks using a hand or stand mixer.

2️⃣ Fold in the Flavor:

In a separate bowl, whisk the sweetened condensed milk with honey, vanilla, and sea salt. Gently fold this mixture into the whipped cream using a spatula.

3️⃣ Freeze to Set:

Transfer to a loaf pan, smooth the top, and cover. Freeze for at least 6 hours or until firm.

💡 Technique Tip: Fold, don’t mix. Keeping the air in your whipped cream creates a creamy, scoopable texture—no churn, no compromise.


Step 3: Assemble the Ice Cream Sandwiches

Ingredients Used:

✔ Shortbread cookies, honey cream ice cream

Plating Technique:

✔ Scoop small mounds of ice cream and gently press between two cooled cookies. Work quickly and return to freezer immediately after assembly.

✔ For extra texture, roll the edges in crushed shortbread crumbs or a touch of sea salt.

✔ Freeze for 30 minutes to firm before serving.

💡 Presentation Note: Serve on chilled plates for slow melting. Garnish with a drizzle of honey or a single edible flower for a refined finish.


Perfect Pairings Suggestions

🍯 Infused Syrup: A drizzle of lavender or rosemary honey syrup across the plate adds an herbal contrast to the creamy sweetness.

🧀 Cheese: A spoonful of mascarpone with lemon zest alongside the sandwich adds richness and subtle acidity.

🍶 Digestif: A sip of chilled amaro or elderflower liqueur adds floral complexity that mirrors the dessert’s warm notes.

☕ Brew: Try a cold-steeped oolong tea for a lightly tannic, floral counterpoint to the buttery base.


Frequently Asked Questions (FAQs)

1. Can I use store-bought cookies instead?

Yes, but homemade shortbread creates a melt-in-the-mouth texture that’s hard to replicate with packaged options.

2. What kind of honey is best for the ice cream?

Use a light, aromatic honey like acacia or orange blossom for best flavor balance.

3. How do I store leftover sandwiches?

Wrap each sandwich individually in parchment and store in an airtight container in the freezer for up to 1 week.

4. Can I flavor the shortbread?

Yes—add citrus zest, ground lavender, or even finely chopped rosemary for a more botanical twist.


Final Thoughts

This ice cream sandwich recipe is more than a dessert—it’s an experience of contrasts: soft and crisp, cold and creamy, familiar and refined. The combination of shortbread and ice cream is timeless, and when layered with honey ice cream, it becomes something quietly spectacular. Crafted by hand, served with care, and enjoyed slowly—this is where dessert meets memory.

Capture your own version and share the beauty behind it with #BeyondEveryBite. 🍯🍪✨