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Chocolate Strawberry Ice Cream Sandwiches

Prep: 30 min
Makes: 18 ice cream sandwiches

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Ingredients

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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