Chocolate Chocolate Chip Cookie + Strawberry Ice Cr

Name: Chocolate Chocolate Chip Cookie + Strawberry Ice Cream Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, room temp; 1 cup packed light brown sugar; ½ cup sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups semi-sweet chocolate chips; 1 quart strawberry ice cream (use recipe # or store bought)

Servings: persons

1
Preheat oven to 375.
2
Line 2 large rimmed baking sheets with parchment paper.
3
Sift first 4 ingredients into bowl.
4
Using mixer, beat butter in another bowl until fluffy.
5
Beat in both sugars, then eggs, 1 at a time.
6
Beat in vanilla, then flour mixture.
7
Fold in chips.
8
Drop by heaping tablespoonfuls (I use a 1 tbsp scoop so they are all the same) onto prepared sheets, spacing mounds 3 inches apart.
9
You should end up with 24.
10
Using moist fingertips, flatten mounds to about 3/4 inch thickness.
11
Bake both trays at the same time, 5 minutes.
12
Reverse the trays.
13
Bake cookies until they are puffed and dry looking but still soft to the touch, about 5 more minutes.
14
Cool completely.
15
Freeze on sheets 15 minutes.
16
Scoop about 1/3 cup ice cream onto the flat side of cookie and top with second cookie, press together lightly.
17
Wrap and freeze.
18
Repeat with remaining cookies.

1533

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ¼ cups flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, and more.

Yes, Chocolate Chocolate Chip Cookie + Strawberry Ice Cream Sandwich falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Chocolate Chocolate Chip Cookie + Strawberry Ice Cream Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions