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Chocolate Strawberry Heart-Shaped Ice-Cream Sandwiches

  • Yield: Makes 24
Chocolate Strawberry Heart-Shaped Ice-Cream Sandwiches


  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tablespoon milk
  • 2 to 2 1/2 pints strawberry ice cream, slightly softened


  1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.

  2. Preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.

  3. Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.


Reviews (4)

  • iloveapaintquarter 13 Feb, 2012

    I used a small cutter, 12 minutes baking time. They are so perfect, cute and delicious flavor of chocolate! Happy hearts day! Lots of patience for this recipe. : )

  • Cindylb 15 Feb, 2011

    These were wonderful! You just have to make sure not to over bake the cookie. You almost undercook it, or it will lose the softness in texture that it needs to be layered with ice cream. I made them for a Kids Valentine - Birthday party and I'm not sure who liked them more the kids or the adults.

  • littlemissfoor 26 Apr, 2008

    I would love to do these for my wedding... but what will happen if I store them for a month? Will they taste terrible? This recipe says 3 to 4 days... but I would like to make 150 of them and so I'd like to do it well in advance.

  • AprilReyes 12 Feb, 2008

    These are fantastic. Made them last year and everyone loved them! The leftover cookies kept well in the freezer for 1 week after being made.

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