Food & Cooking Recipes Dessert & Treats Recipes Strawberry-Chocolate Ice Cream Sandwiches 4.1 (7) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 10, 2021 Print Rate It 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). Rate it Print