Ingredients
Strawberry Ice Cream
- 1 1/2 cups sliced strawberries
- 2 cups half-and-half
- 2 ounces reduced-fat cream cheese
- 2/3 cup sugar
- 1/8 tsp salt
- 1 1/2 tsp vanilla extract
- 1 Tbsp vodka
Vanilla Ice Cream
- 3 cups half-and-half
- 2 ounces reduced-fat cream cheese
- 2/3 cup sugar
- 1/8 tsp salt
- 1 vanilla bean, seeds scraped
- 1 tsp vanilla extract
- 1 Tbsp vodka
Chocolate Cookies
- 3 cups flour
- 1/2 cup unsweetened cocoa
- 2 Tbsp black (or dark) cocoa
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Chocolate Shell
- 1 1/2 cups semisweet chocolate chips
- 3 Tbsp coconut oil
- coarse sea salt
Instructions
- For the strawberry ice cream, combine strawberries, half-and-half, cream cheese, sugar, salt, vanilla, and vodka in a blender or food processor; process until smooth. Cover and chill mixture in the refrigerator for one hour. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Line a 13 x 9-inch baking dish with foil and spread ice cream in an even layer; cover and freeze overnight.
- For the vanilla ice cream, combine half-and-half, cream cheese, sugar, salt, vanilla bean seeds, vanilla, and vodka in a blender or food processor; process until smooth. Cover and chill mixture in the refrigerator for one hour. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Line a 13 x 9-inch baking dish with foil and spread ice cream in an even layer; cover and freeze overnight.
- For the cookies, whisk together flour, cocoas, salt, and baking powder in a medium bowl. Beat butter in a large mixer bowl at medium speed until creamy; add sugar. Beat in eggs and vanilla until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Wrap dough with plastic and chill in the refrigerator for at least one hour or up to overnight.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Divide the dough into 2 sections; working with one section at a time, roll dough out to 1/4-inch thickness on a lightly floured board. Use a 2 1/4-inch round cutter to cut into circles. Repeat with remaining dough, re-rolling scraps as needed, until you have 48 circles. Use a wooden skewer to poke a pattern of holes on half of the circles (these will be your tops). Chill cookies on baking sheets in the freezer for 10 minutes. Bake for 7 minutes, until cookies are slightly puffed and edges are firm. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Freeze cookies in an airtight container for at least one hour.
- To assemble sandwiches, transfer chilled blocks of ice cream to a cutting board and use the same cookie cutter to cut out 12 circles from each block; use a sharp knife to cut each circle in half. Use an offset spatula to place a half-circle of strawberry ice cream and a half-circle of vanilla ice cream between two chilled cookies and press lightly. Return sandwiches to the freezer for two hours.
- For the chocolate shell, combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Let cool to room temperature.
- Line a baking sheet with parchment paper. Quickly dip ice cream sandwiches in chocolate shell and sprinkle with sprinkle with sea salt; place on prepared baking sheet. Once all the sandwiches are dipped, return to the freezer for at least one hour. Wrap sandwiches individually in plastic wrap and store in the freezer for up to 7 days. Let stand at room temperature for 10 minutes before serving.
Nutrition
- Calories: 325