Categories: Frozen Desserts

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 Tbsp. grated lemon zest
• 1 large egg
• 1 cup buttermilk
• 6 oz. small blueberries and raspberries
• 1 pint ice cream

Directions

1. Heat oven to 375 degrees. Line 3 large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
2. Using an electric mixer, beat the butter, sugars and lemon zest in a large bowl until light and fluffy, about 3 minutes. Reduce the mixer speed to low and beat in the egg. In two additions, alternately add the flour mixture and buttermilk, mixing just until incorporated. Gently fold in the berries.
3. Scoop 32 mounds of batter (about 1 1/2 Tbsp. each) onto the prepared baking sheets, spacing them 2 inches apart. Bake in batches until puffed and the tops spring back when lightly 5 minutes, then transfer to a wire rack to cool completely.
4. Form sandwiches with the cooled pies and ice cream (about 2 Tbsp. per sandwich).

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