Chocolate Strawberry Ice Cream Sandwiches
If you were to ask me what my favorite dessert...

If you were to ask me what my favorite dessert is, or even my favorite food, I would tell you one of two things: ice cream or chocolate covered strawberries. EVEN in the dead of winter. So you can imagine my excitement when I came across this recipe from Mint.

Chocolate Strawberry Ice Cream Sandwiches
Courtesy of Lisa Wong Jackson


Recipe makes 24 sandwiches.

Ingredients:
· 2 3/4 cups all-purpose flour, plus more for dusting
· 1/2 cup cocoa powder

· 2 1/2 teaspoons baking powder
· 1/4 teaspoon salt
· 12 tablespoons (1 1/2 sticks) unsalted butter, room temp
· 1 1/2 teaspoons pure vanilla extract
· 1 1/2 cups sugar
· 2 large eggs
· 1 tablespoon milk
· 2 to 2 1/2 pints strawberry ice cream, slightly softened

1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.

2. Preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.

 
3. Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

The only (and I mean ONLY) bad thing about ice cream sandwiches is how quickly they melt but I have a solution for you! Instead of pre-making the sandwiches, set the cookies on a tray and display the ice cream in a bucket of ice. This way your guests can make their sandwiches as they are ready to eat them and your ice cream won’t melt! Otherwise, you can pre-make the cookies and just bring them out when you’re ready to serve them.

Or if you’re in Texas right now you could just have an outdoor party. NOTHING will be melting any time soon around here!

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prampy

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