Strawberry Ice Cream Sandwiches

The perfect recipe to get kids in the kitchen

Baking Time: 13 minutes
Preparation
Strawberry Ice Cream Sandwiches

The perfect recipe to get kids in the kitchen

Baking Time: 13 minutes
Preparation Time: 30 minutes
Serves: 10


Ingredients
1/2 cup (125 mL) butter, at room temperature
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) granulated sugar
1 Egg
1 tsp (5 mL) vanilla
1-1/3 cups (325 mL) all-purpose flour
1-1/2 tsp (7 mL) cornstarch
1/2 tsp (2 mL) baking soda
1 bar (100 g) milk chocolate, coarsely chopped (2/3 cup/150 mL)
3/4 cup (175 mL) diced Strawberries
2 cups (500 mL) vanilla, strawberry or chocolate ice cream
8 Strawberries

Instructions
In large bowl, using electric mixer, beat butter with brown and granulated sugars until fluffy. Beat in egg and vanilla. In medium bowl, whisk together flour, cornstarch and baking soda; stir with wooden spoon into butter mixture until blended. Stir in chocolate and then diced strawberries.

Scoop dough, by level 1-1/2 tablespoons (22 mL) at least 2-inches (5 cm) apart, onto 2 parchment paper-lined baking sheets; flatten slightly. Bake in 375°F (190°C) oven, one sheet at a time, for 13 minutes or until golden around edges and slightly soft in centre. Let cool on sheet on wire rack for 3 minutes. Transfer to wire rack to cool completely.

Meanwhile, scoop ice cream into 10 balls, about 3 tbsp (45 mL) per scoop. Place on parchment paper-lined baking sheet. Cover with another sheet of parchment paper; with palm of your hand, gently press ice cream down to fit width of cookies. Freeze until solid, about 30 minutes.

Meanwhile, cut whole strawberries into slices lengthwise. Place ice cream on flat side of 10 cookies; top with strawberry slices and remaining cookies, flat side down.

Nutritional information
1 Serving (When recipe serves 10):
PROTEIN: 4 grams
FAT: 16 grams
CARBOHYDRATE: 41 grams
CALORIES: 320
FIBRE: 1 gram
SODIUM: 168 mg
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_*Strawberry Ice Cream Sandwiches*_  The perfect recipe to get kids in the kitchen  Baking Time: /13 minutes/ Preparation Time: /30 minutes/ Serves: /10/   _Ingredients_  1/2 cup (125 mL) butter, at room temperature  1/3 cup (75 mL) packed brown sugar  1/3 cup (75 mL) granulated sugar  1 Egg  1 tsp (5 mL) vanilla  1-1/3 cups (325 mL) all-purpose flour  1-1/2 tsp (7 mL) cornstarch  1/2 tsp (2 mL) baking soda  1 bar (100 g) milk chocolate, coarsely chopped (2/3 cup/150 mL)  3/4 cup (175 mL) diced Strawberries  2 cups (500 mL) vanilla, strawberry or chocolate ice cream  8 Strawberries   _Instructions_ In large bowl, using electric mixer, beat butter with brown and granulated sugars until fluffy. Beat in egg and vanilla. In medium bowl, whisk together flour, cornstarch and baking soda; stir with wooden spoon into butter mixture until blended. Stir in chocolate and then diced strawberries.  Scoop dough, by level 1-1/2 tablespoons (22 mL) at least 2-inches (5 cm) apart, onto 2 parchment paper-lined baking sheets; flatten slightly. Bake in 375°F (190°C) oven, one sheet at a time, for 13 minutes or until golden around edges and slightly soft in centre. Let cool on sheet on wire rack for 3 minutes. Transfer to wire rack to cool completely.  Meanwhile, scoop ice cream into 10 balls, about 3 tbsp (45 mL) per scoop. Place on parchment paper-lined baking sheet. Cover with another sheet of parchment paper; with palm of your hand, gently press ice cream down to fit width of cookies. Freeze until solid, about 30 minutes.  Meanwhile, cut whole strawberries into slices lengthwise. Place ice cream on flat side of 10 cookies; top with strawberry slices and remaining cookies, flat side down.  _Nutritional information_ 1 Serving (When recipe serves 10):  PROTEIN: 4 grams  FAT: 16 grams  CARBOHYDRATE: 41 grams  CALORIES: 320  FIBRE: 1 gram  SODIUM: 168 mg