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Spiced Chocolate Cookie Strawberry Ice Cream Sandwiches - flour

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flour cocoa salt unsalted butter powdered sugar brown sugar vanilla egg molasses sugar cream fresh strawberries vanilla salt heavy cream milk
Viewed: 8 - Published at: 3 years ago

Ingredients

  • FOR THE COOKIES:
  • 3/4 cups Flour
  • 3 Tablespoons Cocoa Powder
  • 1/4 teaspoons Ground Cinnamon
  • 1/4 teaspoons Ground Cardamom
  • 1 pinch Salt
  • 4 Tablespoons Unsalted Butter, Softened
  • 2/3 cups Powdered Sugar
  • 2 Tablespoons Dark Brown Sugar
  • 1-1/4 teaspoon Vanilla Extract
  • 1/4 teaspoons Chocolate Extract (optional)
  • 1 whole Large Egg Yolk
  • 2 Tablespoons Molasses
  • 2 Tablespoons Granulated Sugar For Dipping
  • FOR THE ICE CREAM:
  • 1/2 pounds Fresh Strawberries, Diced
  • 3/4 teaspoons Vanilla Extract
  • 1/4 teaspoons Lemon Extract (can Substitute 1 Teaspoon Fresh Lemon Juice)
  • 1/4 cups Granulated Sugar
  • 1 pinch Salt
  • 3/4 cups Heavy Cream
  • 3/4 cups Whole Milk

Method

  • First, make the cookies: Preheat the oven to 350 F and line a cookie sheet with parchment or a silicone mat.
  • In a small bowl whisk together the flour, cocoa, cinnamon, cardamom and salt. Set aside.
  • In a separate bowl, beat the butter, powdered sugar, brown sugar, vanilla, and chocolate extract. Beat until fluffy. Finally, beat in the egg yolk and molasses.
  • Add the dry ingredients to the wet in 3 batches, and beat until just combined. Divide the dough in half visually, and make 4 equal sized sections/dough scoops out of each. Roll the dough in your hands to make a ball, and space evenly on the baking sheet. Dip the bottom of a glass in the sugar, and lightly press the cookies flat.
  • Bake for 10 minutes.
  • Meanwhile, make the ice cream. Add diced berries into a bowl with the vanilla, lemon, sugar, and salt. Mash with a potato masher (or equivalent) until well-combined. Leave a few chunks of berries, however. Add the cream and whole milk to the berries, and stir to combine.
  • Freeze the mixture according to your ice cream maker's directions. Mine takes 20 minutes in a pre-frozen bowl.
  • Once churned, pour the ice cream into a foil-lined 8x8" square pan. Freeze until set.
  • To serve, remove the ice cream from the pan to a cutting surface. Cut out 3" rounds of ice cream and sandwich between two cookies.
  • Notes:
  • 1. Recipe yields 4 cups of ice cream.
  • 2. Recipe scaled down from a Nielsen-Massey Test Kitchen recipe.

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