Recipe: Chocolate Strawberry Ice Cream Sandwiches (with homemade chocolate cookies, freeze ahead)

CHOCOLATE STRAWBERRY ICE CREAM SANDWICHES
"Fun to make and to eat, these are a welcome summer treat."



FOR THE ICE CREAM FILLING:
1 quart vanilla ice cream
1 pint (2 cups) fresh strawberries, chopped
1 1/2 teaspoons sugar

FOR THE COOKIES:
2-1/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon Argo Baking Powder
1/4 teaspoon salt
1-1/2 cups sugar
1/2 cup Mazola Canola Oil
2 eggs
1 teaspoon Spice Islands Pure Vanilla Extract

TO MAKE 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 9x9-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.

TO MAKE THE COOKIES:
Combine flour, cocoa powder, 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 9x9-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).

WHEN READY TO BAKE THE COOKIES:
Preheat oven to 350 degrees F.

Remove dough from freezer; thaw briefly for 5 minutes, then roll to smooth and flatten if needed. Cut dough into 3x3-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 3x3-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.

Makes 18 ice cream sandwiches
Source: ACH Food Companies, Inc.