Food & Cooking Recipes Dessert & Treats Recipes Strawberry-Chocolate Ice Cream Sandwiches 4.1 (7) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 10, 2021 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings: 6 These are no ordinary ice cream sandwich—store-bought (or homemade) strawberry ice cream is sandwiched between two freshly baked chocolate cookies. You'll never want to buy store-bought again! Ingredients ¾ cup all-purpose flour, (spooned and leveled) ¼ cup unsweetened cocoa powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup (1 stick) unsalted butter, room temperature ⅔ cup sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips 1 pint strawberry ice cream, slightly softened Directions Make cookies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar until light. Add egg and vanilla; beat until incorporated. Reduce speed to low, and gradually mix in flour mixture (dough will be soft). Mix in chocolate chips by hand. Drop mounds of dough (each equal to 2 level tablespoons) onto baking sheets, spacing as far apart as possible. With fingers, make mounds as round as possible (you should have 14 to 15). Bake, switching baking sheets from top to bottom halfway through, until edges of cookies are firm but not hard, 15 to 20 minutes. Cool 1 minute on baking sheets; transfer cookies to racks to cool completely. Assemble sandwiches: Scoop 1/3 cup ice cream onto flat side of each of 6 cookies. Top each with another cookie, and press gently to form a sandwich (you have extra cookies, in case of breakage). Freeze sandwiches until firm, at least 1 to 2 hours, before serving (or up to a week, wrapped individually in plastic wrap). Print