DIY Homemade ice cream sandwiches with Chocolate Sauce are the perfect desserts for a warm summer night. They can be made ahead and frozen— just pull them out of the freezer when you are ready to serve them.
When the cookies are baked and cooled, scoop 8 scoops (1/2 cup each) of strawberry ice cream onto a parchment paper-lined cookie sheet.
Flatten each scoop of ice cream.
Place one flattened ice cream scoop on bottom side of one cookie. Top with second cookie.
Make homemade chocolate sauce; pour over the ice cream sandwiches.
Top with chopped, fresh strawberries.
Ice Cream Sandwich Desserts
DIY Homemade ice cream sandwiches are the perfect dessert for a warm summer night. They can be made ahead and frozen— just pull them out of the freezer when you are ready to serve them.
Prep Time: 35 minutes
Start to Finish Time: 3 hours 5 minutes
Cookies
1 pouch (1 lb 5 oz) Betty Crocker® sugar cookie mix
4 squares (1 oz each) unsweetened baking chocolate, chopped
3 tablespoons butter or margarine
3 tablespoons whipping cream
1 egg
1 teaspoon vanilla
Filling
1 quart strawberry ice cream
Chocolate Sauce
2 squares (1 oz each) unsweetened chocolate
1/3 cup whipping cream
1/2 cup sugar
1/4 cup butter
1/2 teaspoon vanilla
Garnish
1 cup chopped fresh strawberries
1. Heat oven to 350°F. Line cookie sheet with parchment paper. In small microwavable bowl, microwave 4 squares chocolate and 3 tablespoons butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. In medium bowl, stir together chocolate mixture and all remaining cookie ingredients until soft dough forms.
2. Shape dough into 16 (2-inch) balls. Place 8 balls, 3 inches apart, on cookie sheet. Press dough balls into 3 ½-inch rounds, using 5x5-inch piece of parchment paper between dough and small flat plate.
3. Bake 5 to 7 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Repeat with remaining 8 dough balls.
4. Meanwhile, place ice cream in refrigerator 20 to 30 minutes to soften.
5. Scoop about 1/2 cup ice cream on piece of waxed paper or parchment paper. Place another piece of waxed paper or parchment paper on top. Using a flat surface (like the bottom of a saucepan) flatten the ice cream into ¾-inch thick circle. Transfer ice cream round to the bottom side of one cookie. Top with bottom of another cookie; press lightly to push the ice cream to the edges of the sandwich. Working quickly, repeat with remaining cookies and ice cream. Freeze until firm about 2 hours.
6. Meanwhile, in small saucepan, heat 2 squares unsweetened chocolate and whipping cream over medium low heat, stirring frequently until melted, about 5 minutes. Stir in sugar and butter, stirring constantly until butter is completely melted and sugar is dissolved. Remove from heat and stir in vanilla.
7. To serve, place ice cream sandwiches on dessert plates. Spoon about 2 tablespoons chocolate sauce over each. Top with 1 rounded tablespoon chopped strawberries.
8 servings
Tips:
If chocolate sauce becomes too thick to spoon, reheat in microwave oven for 20 to 30 seconds.
Use your favorite flavor ice cream for the filling.