Tuesday, June 28, 2016

Strawberry Shortbread with Ice Cream

I was very strawberry adverse when I was a kid.  I think it was the little, crunchy seeds.  My mom used to tell me it was okay, because she didn't like strawberries as a kid either, and now they are her favorite fruit.  

Fast forward 15 years and my mom was right: I love them.  I am not sure they are my favorite fruit, but they are up there. Especially when you combine them with an almond shortbread and ice cream.  These are delicious!  They look super fancy when you serve them to guests and (huge bonus) they are gluten free!

Choose the juiciest, best strawberries (see the guide for choosing great strawberries), and get your summertime dessert on!  


  • 1 cup finely ground almond flour
  • 1 Tbsp soft coconut oil*
  • 1 tsp cinnamon
  • 3 Tbsp sugar*
  • 1/2 tsp molasses
  • 1/8 tsp salt
  • 2 Tbsp maple syrup
  • 1/2 tsp vanilla*
  • 1/2 carton of vanilla ice cream*
  • 1 - 2 cups fresh strawberries, sliced*
*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.

Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count.



In a stand mixer, beat together the almond flour, coconut oil, cinnamon, sugar, molasses, salt, maple syrup and vanilla until a soft dough forms.


Cover the bowl and refrigerate for 30 minutes.


Remove the dough from the fridge 5-7 minutes before you preheat your oven so it can soften slightly.


Preheat your oven to 350°F.


On a clean, lightly-floured surface, roll out the dough.


With a biscuit cutter, or drinking glass, cut out the dough out in 2" rounds.


Spread them out on a silicone lined cookie sheet and cook them in your preheated oven for 10-12 minutes, or until the edges are slightly brown, and set.


Remove the cookies from the oven and let them cool for 5 minutes.  Top with a scoop of ice cream and sliced strawberries.


About the Author:

Landen runs Measure and Whisk, a cooking blog with a focus on real food. She is a firm believer that quality is superior to quantity, and prefers small amounts of good food over large quantities of cheap food. Deeply disappointed in cheap bacon, she prefers to buy $6 bacon less frequently. Because of this, she typically cooks vegetarian meals for her family.    

Her blog also features photos of her baby, Fox, and suggestions on how to live an eco-friendly and minimalist life, both in and out of the kitchen. Follow her on Pinterest and Instagram for beautiful food photos and pictures of baby Fox.
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