Christy Jordan’s Chocolate and Strawberry Ice Cream Sandwiches


These ice cream sandwiches are a wow thanks to the crunch-chewy chocolate cookies.

Christy Jordan's Chocolate and Strawberry Ice Cream Sandwiches
Yield: 6 sandwiches
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  1. 2⁄3 cup unsalted butter, softened
  2. 11⁄4 cups firmly packed light brown sugar
  3. 2 large eggs
  4. 2 cups self-rising flour
  5. 1⁄3 cup natural unsweetened cocoa powder
  6. 1 tablespoon whole milk
  7. 1 teaspoon vanilla extract
  8. 1⁄3 cup semisweet chocolate morsels
  9. 6 tablespoons hot fudge sauce, unheated
  10. 2 cups strawberry ice cream, softened
  1. Preheat oven to 350°. Lightly spray a baking sheet with nonstick cooking spray. Set aside.
  2. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour and cocoa. Add flour mixture to butter mixture, beating until combined. Beat in milk and vanilla; stir in chocolate morsels.
  3. Divide dough into 12 portions (approximately 31⁄2 tablespoons each); space 2 inches apart on prepared pan. Using damp fingertips, lightly press dough.
  4. Bake until puffed and almost set, approximately 12 minutes. Let cool on pan 2 minutes. Using a spatula, transfer cookies to a wire rack, and let cool completely.
  5. Spread 1 tablespoon hot fudge sauce on flat sides of 6 cookies. Top each with 1⁄3 cup ice cream. Top with remaining cookies, flat side down, pressing gently. Freeze until firm, 3 to 4 hours. Thaw slightly before serving.
Taste of the South


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