Chocolate Strawberry Ice Cream Sandwich

Leo Galletto

If you love chocolate-covered strawberries, this over-the-top frozen dessert is about to become your new favorite treat. Rich double chocolate cookies stuffed with strawberry preserves are sandwiched around creamy strawberry ice cream, finished with chocolate sauce and crunchy freeze-dried strawberries for the ultimate summer indulgence.

Prep Time:

1 hour 45 minutes (includes chilling and freezing)

Cook Time

14 minutes

Serves:

8 ice cream sandwiches

Level:

Intermediate

Ingredients

Chocolate Cookies

1½ cups all-purpose flour
½ cup Dutch-process cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
10 tablespoons butter, melted and cooled
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 cup dark chocolate morsels
1 jar strawberry preserves

For Assembly

Strawberry ice cream
Chocolate sauce
Freeze-dried strawberries, crushed

Instructions

Step 1: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Step 2: In another bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla until smooth.

Step 3: Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate morsels.

Step 4: Scoop about 2 tablespoons of dough into your hand. Fill the center with 1 to 1½ teaspoons strawberry preserves and seal with a little more dough.

Step 5: Place cookies on a sheet tray and refrigerate for 1 hour.

Step 6: Preheat oven to 350°F and line a baking sheet with parchment paper.

Step 7: Bake cookies for 13–14 minutes.

Step 8: Cool on the baking sheet for 10–15 minutes before transferring to a wire rack. Freeze the cookies for about 1 hour.

Step 9: Scoop strawberry ice cream onto one cookie, drizzle with chocolate sauce, top with a second cookie, then roll the edges in crushed freeze-dried strawberries.

Serving & Finishing Touches

Serve immediately or freeze until ready to enjoy.