- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 pint strawberries, caps removed and chopped
- 1 quart vanilla bean ice cream, softened
- 4 ounces semi-sweet chocolate
- 12 PCC Chocolate Chip Cookies
Directions
In a mixing bowl, fold chopped strawberries into ice cream. Place ice cream back into container. Freeze for 2 hours or overnight. Keep frozen until ready to use.
Melt chocolate in a double boiler over simmering water until just melted. Line a sheet pan with parchment paper.
Place one cookie, top down, on the sheet pan. Using an ice cream scooper, place one scoop of ice cream on top of the cookie. Place the other cookie on top of ice cream. Drizzle the cookie sandwich with the melted chocolate.
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