Strawberry Ice Cream Sandwiches

If you don’t have access to the dark cocoa called for in this recipe, you can use any good-quality cocoa. The flavor may not be as intense, but it will still be very good.

Serves: 18Hands-on: 25 minutesTotal: 9 hours 35 minutesDifficulty: Medium

Serves: 18


  • 1⁄2 cup unsalted butter
  • 1⁄2 cup vegetable shortening
  • 2⁄3 cup granulated sugar
  • 1⁄2 cup brown sugar
  • 1 large egg
  • 2 Tbsp. cold espresso
  • 1⁄2 cup Hershey’s Special Dark cocoa powder
  • 3 cups all-purpose flour
  • 1⁄2 tsp. baking soda
  • 1⁄4 tsp. salt
  • 4 cups strawberry ice cream, softened


  • Cream butter, shortening, and sugars. When mixture is very light and fluffy, add egg and coffee; blend well.
  • Sift cocoa powder, flour, baking soda, and salt together; stir into butter mixture. Blend well. Knead together until smooth and dough is very stiff. Wrap and chill overnight.
  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  • Roll dough out on floured surface; cut into rounds or any desired shape. Transfer to prepared baking sheets. Bake 6 to 8 minutes. Cool completely.
  • Spoon softened ice cream generously on flat side of 1 cookie. Top with another cookie, flat side down. Press down gently. Wrap and freeze at least 1 hour before serving.