Spiced Chocolate Cookie Strawberry Ice Cream Sandwiches

First, make the cookies: Preheat the oven to 350 F and line a cookie sheet with parchment or a silicone mat.

In a small bowl whisk together the flour, cocoa, cinnamon, cardamom and salt. Set aside.

In a separate bowl, beat the butter, powdered sugar, brown sugar, vanilla, and chocolate extract. Beat until fluffy. Finally, beat in the egg yolk and molasses.

Add the dry ingredients to the wet in 3 batches, and beat until just combined. Divide the dough in half visually, and make 4 equal sized sections/dough scoops out of each. Roll the dough in your hands to make a ball, and space evenly on the baking sheet. Dip the bottom of a glass in the sugar, and lightly press the cookies flat.

Bake for 10 minutes.

Meanwhile, make the ice cream. Add diced berries into a bowl with the vanilla, lemon, sugar, and salt. Mash with a potato masher (or equivalent) until well-combined. Leave a few chunks of berries, however. Add the cream and whole milk to the berries, and stir to combine.

Freeze the mixture according to your ice cream maker’s directions. Mine takes 20 minutes in a pre-frozen bowl.

Once churned, pour the ice cream into a foil-lined 8×8″ square pan. Freeze until set.

To serve, remove the ice cream from the pan to a cutting surface. Cut out 3″ rounds of ice cream and sandwich between two cookies.

Notes:
1. Recipe yields 4 cups of ice cream.
2. Recipe scaled down from a Nielsen-Massey Test Kitchen recipe.