Chocolate Strawberry Ice Cream Sandwiches
These Chocolate Strawberry Ice Cream Sandwiches are a fun treat for Valentine’s Day but could be made of course any other day. They also happen to use my recipe for No-Churn Strawberry Cheesecake Ice Cream but you could use whatever store-bought ice cream you prefer.
Chocolate Strawberry Ice Cream Sandwiches
These Chocolate Strawberry Ice Cream Sandwiches use my recipe for no-churn strawberry cheesecake ice cream and they're amazing!
Servings: 24
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Cookie cutter
Ingredients
- 2 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 2 ½ teaspoons baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon Kohser salt
- 3/4 cup unsalted butter room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tablespoon milk
- 2 pints No-Churn Strawberry Cheesecake Ice Cream or your favorite store bought flavor
Instructions
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter for one minute. Slowly stream in the granulated sugar and continue to mix until it is light and fluffy, about three minutes. Stir in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl with a rubber spatula to make sure it’s all incorporated. Stir in the milk and mix once more.
- In a medium bowl sift or stir together the flour, cocoa powder, baking powder, espresso powder and salt. Add the dry ingredients to the creamed mixture and mix on low until just incorporated and the dough comes together. Divide the dough in half and wrap each half in plastic wrap, shaping it into a disc. Place the dough in the fridge and allow to chill for at least one hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
- Lightly flour a work surface and a rolling pin. Place the dough on and roll it out to a rectangle about an ⅛ of an inch thick. Cut with a heart-shaped cookie cutter (or your desired shape) and place the cookies on the prepared baking sheets. Repeat with the second half of the dough, until all the cookies are cut. Using a fork, prick the cookies all over with holes. Bake until firm, about 12 minutes. Rotate the pans halfway through baking. Remove from the oven and allow to cool on the pans for a few minutes. Transfer the cookies to a cooling rack and allow to cool completely.
- Flip half of the cookies over so that the flat underside is facing up. Spread or scoop softened strawberry ice cream onto each cookie. Top with another cookie and sandwich them together. Place back on the baking sheet, and transfer to the freezer to firm for about half an hour. Repeat with all the cookies and ice cream. You might have cookies left over, you can eat them later on. It’s a treat for you. After 30 minutes, you can serve them right from the freezer. Or you can wrap each individually with plastic wrap and store in an airtight container in the freezer. They will keep for about a week. Enjoy!
