- 1 pint strawberries, caps removed and chopped
- 1 quart vanilla bean ice cream, softened
- 12 strawberries with the caps on
- 4 ounces semi-sweet chocolate
- 2 (9-inch) whole grain oatmeal cookies
Fold chopped strawberries into ice cream. Line a 9-inch cake pan with plastic wrap and spread ice cream in the pan. Freeze for 2 hours or overnight. Remove ice cream from the pan and keep frozen until ready to use.
Wash whole strawberries and dry completely before dipping. Melt chocolate in a double boiler over simmering water until just melted. Line a sheet pan with parchment paper.
Using the cap as a handle, dip each berry into the chocolate and let the excess drip back into the bowl. Place on parchment paper. When all the berries are dipped, place the pan in the refrigerator for 10 to 15 minutes to set the chocolate.
Peel off the parchment and store at room temperature until ready to use. These can be made up to 6 hours in advance.
Place one cookie, top down, on a serving platter. Remove plastic wrap from ice cream and place on top of the cookie. Place the other cookie on top of ice cream. Cut into 6 to 8 wedges. Top each wedge with a chocolate-dipped strawberry.
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