Strawberry Buttermilk Ice With Citrus-Cornmeal Shortbread


These two easy recipes join forces for a refreshingly light dessert that tastes of springtime. Use the sweetest and ripest strawberries you can get for the ice, which goes together in minutes and can be made without an ice cream maker. I can’t wait to try this with peaches and other fruits! While any good prepared shortbread would make a lovely accompaniment, I really love this version with its delicate cornmeal crunch and hints of citrus and vanilla. You roll the dough into logs and chill them, and when ready to bake, you roll them in cornmeal, giving the edges of the cookies a pleasantly sandy texture. – Susan Puckett


24 ounces (2 pints) fresh strawberries, washed, hulled and halved
1/2 cup granulated sugar
1 cup buttermilk
Citrus-Cornmeal Shortbread (recipe follows)


In a food processor, puree the sugar and strawberries. Add the buttermilk; pulse to blend. Pour into an 8x8x2-inch dish, cover with aluminum foil or plastic wrap, and place in the freezer for at least 3 hours or until firm.

Break the mixture into chunks and transfer to a food processor. Process until smooth. Spoon mixture into a plastic container, cover tightly, and freeze until firm again, about 3 hours. (Ice may be prepared several days ahead at this point.) Let soften at room temperature about 5 minutes before scooping into dishes. If desired, serve with homemade or prepared shortbread cookies. – Recipe adapted from Bon Appétit

Makes 8 servings

Citrus-Cornmeal Shortbread


1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioner’s sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons orange, lemon or lime zest
2 cups all-purpose flour
2 tablespoons plus
1/4 cup yellow cornmeal
1 teaspoon coarse salt


Mix the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons of the cornmeal, and salt; mix until well combined, about 3 minutes. Divide dough in half; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.

Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll each log in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack. – Recipe adapted from

Makes 2 dozen cookies