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Chocolate Strawberry Ice Cream Sandwiches

Fun to make and to eat, these are a welcome summer treat.

Quick Facts

Prep Time: 30 minutes
Freeze Time: 2 hours to 1 month
Bake Time: 10 to 12 minutes
Yield: 18 ice cream sandwiches

Ingredients

Ice Cream Filling:

  • 1 quart vanilla ice cream
  • 1 pint (2 cups) fresh strawberries, chopped
  • 1-1/2 teaspoons sugar

Cookies

  • 2-1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon Argo® Baking Powder
  • 1/4 teaspoon salt
  • 1-1/2 cups sugar
  • 1/2 cup Mazola® Corn Oil
  • 2 eggs
  • 1 teaspoon pure vanilla extract

Directions

  1. For the Ice Cream Filling:
    Soften ice cream in a large mixing bowl at room temperature for 15 to 20 minutes, stirring occasionally.  Mash strawberries with a fork; add sugar and stir until well blended. Mix ice cream and strawberries until well blended.  Line two 9 x 9-inch square pans with plastic wrap and spread an equal amount of ice cream mixture in each.  Mixture will be about 3/4-inch thick.  Press another layer of plastic wrap on top of ice cream and freeze for at least 2 hours. 

    For the Cookies:
    Combine flour, cocoa, baking powder and salt in a bowl until well blended; set aside.

    Beat sugar, oil, eggs and vanilla in large bowl with electric mixer for 1 minute or until well mixed.  Add flour mixture at medium speed for 1 to 2 minutes until well blended.

    Divide dough in half.  Form each half of dough into a 9 x 9-inch square on parchment or wax paper.    Cover squares with another layer of paper and freeze for at least 2 hours or up to 1 month.  (Dough should fit easily on top of prepared ice cream). 

    To bake cookies, preheat oven to 350°F.  Remove dough from freezer; thaw briefly for 5 minutes, then roll to smooth and flatten if needed.  Cut dough into 3 x 3-inch squares and place 1 inch apart on parchment paper lined baking sheets.  Bake 10 to 12 minutes until cookies are set and bottoms are lightly browned.  Cool cookies for 1 to 2 minutes on baking sheet; transfer to cooling rack to cool completely.

    To assemble ice cream sandwiches:
    Cut ice cream into 3 x 3-inch squares.  Place ice cream on bottom of one cookie and top with a second cookie.  Wrap in foil and keep frozen until ready to serve.