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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
- 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.
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