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Chocolate and Strawberry Ice Cream Sandwiches
Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
 
I wanted to find a cookie that was perfect to encase a rich ice cream, of course it had to be chocolate. Deb Perelman of “The Smitten Kitchen” makes a wonderfully firm deep chocolate cookie which holds up for several days in the freezer. What follows is my rendition.
Course: Dessert
Cuisine: California Wine Country
Servings: 10 sandwiches
Author: Barbara
Ingredients
  • Strawberry Ice Cream
  • 1 1/3 cups all purpose flour
  • ½ cup dark ocoa I use Droste
  • 1 1/4 sticks unsalted butter, softened
  • ½ cup sugar
  • ½ tsp salt
  • 1 large egg yolk
  • 1 1/2 tsp vanilla
Instructions
  1. After the strawberry ice cream is ready you can harden it on a cookie sheet wrapped in plastic until it is firm.
  2. Preheat the oven to 350 degrees.
  3. Line a baking sheet with parchment paper. Sift the flour and coacoa together.
  4. Beat the butter, sugar and salt together until they are light and fluffy.
  5. Add the yolk and vanilla until combined.
  6. Add the flour a little at a time until a thick and pliable dough is formed.
  7. Flatten the dough and place the dough between two sheets of plastic wrap. Roll out into ¼” thickness, about 10 x 8 “. Cut into about 20 rectangles or shapes you prefer.
  8. Transfer cookies onto cookie sheet covered with parchment and separate each cookie by about ½”. Using the end of a thermometer or a skewer, indent each cookie with 12-14 pricks.
  9. Bake the cookies at 350 degrees for 16-18 minutes until firm. If you want your cookies to be firmer cook for 18-19 minutes.
  10. Put the frozen ice cream on 1/2 of the cookie, top with the second half and wrap with plastic wrap. Freeze until the ice cream is hard, at least 2 hours. Good for at least two days.
Recipe Notes

Strawberry Ice Cream Recipe here