Mixed Berry & Ice Cream Whoopie Pies
- 20m Prep Time
- 14m Cook Time
- 34m Ready In
Festive cookie sandwiches filled with ice cream and fresh berries, perfect for patriotic backyard BBQ parties.
Ingredients
- 532 ml all-purpose flour
- 3.7 ml baking powder
- 2.46 ml kosher salt
- 1.23 ml baking soda
- 118 ml unsalted butter at room temperature
- 118 ml granulated sugar
- 118 ml packed light brown sugar
- 14.8 ml grated lemon zest
- 1 large egg
- 237 ml buttermilk
- 170 g small blueberries and raspberries
- 473 ml ice cream
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 57.5 mg
- Iron: 1.25 mg
- Magnesium: 19.1 mg
- Phosphorus: 69.3 mg
- Potassium: 224 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 532 ml all-purpose flour
- 3.7 ml baking powder
- 2.46 ml kosher salt
- 1.23 ml baking soda
- 118 ml granulated sugar
- 118 ml packed light brown sugar
- 14.8 ml grated lemon zest
- 1 large egg
- 237 ml buttermilk
- 170 g small blueberries and raspberries
- 473 ml ice cream
Prepare
- 118 ml unsalted butter, at room temperature
Let's Cook
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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.
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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.
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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.
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Step 4.
Form sandwiches with cooled cookies and 2 tablespoons ice cream for each sandwich. Serve immediately or freeze until ready to serve.