How to Make Biscuit Ice Cream Sandwiches

Biscuit ice cream sandwiches? The idea might sound eccentric, but is it really such a big leap from a whipped cream topped shortcake? And around the world—from Sicily to Singapore—there’s actually a long tradition of pairing the sweet dairy treat with a jacket of savory carbs. So, why not give it a southern spin?

Here’s how: Whip up a batch of our Famous White Lily Biscuits, but rather than cutting the dough into 8 pieces, make 4 extra-large biscuits instead. Sprinkle the tops with coarse sugar. Then bake biscuits evenly spaced on a parchment-lined baking sheet until golden and let cool completely.

To serve, carefully split the cooled biscuits horizontally. Scoop a large round of the ice cream of your choice onto the bottom half, then top with the remaining half of the biscuit. (Or, if you really want to gild the lily, you could first add a squirt of a “condiment”—like fudge sauce or caramel—inside.) Then, just grab some napkins and go in for a bite!

Baking Tip

Do not beat cornbread batter until smooth. Over-mixing will result in cornbread that is peaked on top with a tough, heavy texture.

Baking Tip

For moist Southern cornbread with a golden-brown crust, use good cornmeal and create a creamy, pourable, pancake-like batter. Bake in preheated cast-iron cookware.