Mixed Berry & Ice Cream Whoopie Pies

Let's Cook

1. Step 1.

   Heat oven to 375°F. Line 3 large baking sheets with parchment paper. In a medium bowl, whisk together 2¼ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon kosher salt, and ¼ teaspoon baking soda; set aside.

2. Step 2.

   Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature), ½ cup granulated sugar, ½ cup packed light brown sugar, and 1 tablespoon grated lemon zest in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low and beat in 1 large egg. In two additions, alternately add the flour mixture and 1 cup buttermilk, mixing until just incorporated. Gently fold in 6 ounces small blueberries and raspberries.

3. Step 3.

   Scoop 32 mounds of batter (about 1½ tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake in batches until puffed and the tops spring back when lightly pressed, 12 to 14 minutes. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

4. Step 4.

   Form sandwiches with cooled cookies and 2 tablespoons ice cream for each sandwich. Serve immediately or freeze until ready to serve.