Ingredients
Scale
2 ¼ cups All-purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
¾ cup Unsalted butter, softened
1 cup Granulated sugar
½ cup Light brown sugar, packed
2 Large eggs
1 teaspoon Vanilla extract
¾ cup Fresh strawberries, finely diced
1.5 quarts Strawberry ice cream, slightly softened
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes
- Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix
- Gently fold in the finely diced fresh strawberries
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper
- Scoop tablespoon-sized portions onto the baking sheets, flatten slightly, and bake for 9-11 minutes or until golden brown around the edges
- Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely
- Once cool, scoop about ¼ cup of slightly softened strawberry ice cream onto the flat side of one cookie, top with another cookie, and gently press dow
- Freeze for at least 2 hours or until firm
Notes
Chilling the dough is crucial to prevent spreading.
Ensure strawberries are finely diced for the best texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ice cream sandwich
- Calories: 350 kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg