There is nothing more romantic than chocolate and strawberries. Instead of just serving strawberries dipped in some melted chocolate why not create chocolate strawberry heart-shaped ice-cream sandwiches. Everyone enjoys an ice-cream sandwich and making them at home is not difficult. Prepare them round, rectangular or heart-shaped in advance and freeze to harden.
Recipe for the chocolate biscuit is from Martha Stewart's website with a slight variation. She indicates to roll out the dough on a floured surface but I prefer using a plastic wrap to do so eliminating the use of white flour required for dusting and avoiding it showing up in specks on top of the dark cookie dough.
The ice-cream is prepared using fresh strawberries in the Cuisinart ice-cream maker with an easy recipe from the Cuisinart website. Once the ice-cream is churned into a creamy consistency, it is frozen for an hour and then cut with the same heart-shaped cookie cutter used in preparing the cookies. Thus, a clean finish is achieved on all sides of the ice-cream. A perfect way to end a great meal is to serve up these irresistible hearts. The cookies are absolutely delicious and the ice-cream fresh, creamy and luscious. Ensure to make more than one per person as they are truly addictive.
Recipe for the chocolate biscuit is from Martha Stewart's website with a slight variation. She indicates to roll out the dough on a floured surface but I prefer using a plastic wrap to do so eliminating the use of white flour required for dusting and avoiding it showing up in specks on top of the dark cookie dough.
The ice-cream is prepared using fresh strawberries in the Cuisinart ice-cream maker with an easy recipe from the Cuisinart website. Once the ice-cream is churned into a creamy consistency, it is frozen for an hour and then cut with the same heart-shaped cookie cutter used in preparing the cookies. Thus, a clean finish is achieved on all sides of the ice-cream. A perfect way to end a great meal is to serve up these irresistible hearts. The cookies are absolutely delicious and the ice-cream fresh, creamy and luscious. Ensure to make more than one per person as they are truly addictive.
Chocolate Strawberry Heart-Shaped Ice-Cream Sandwiches
(Makes 12)
Cookies
(Makes 24)
You will need a 2 1/2" heart-shaped cookie cutter
Ingredients:
2 3/4 cups all purpose flour
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons or 3/4 cup unsalted butter (softened)
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
Method:
Sift the dry ingredients; flour, cocoa powder, baking powder and salt. Keep aside.
Using a stand mixer or an electric beater, beat butter till fluffy. Then mix in sugar along with vanilla extract. Add eggs one at a time along with milk. On low speed, incorporate the sifted dry ingredients scraping the sides of the bowl to mix and form into a dough. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and chill until firm, about 1 hour.
Roll each disk to 1/8 " thickness between two pieces of plastic wrap.
Cut the dough using a 2 1/2" heart-shaped cookie cutter. Place hearts on a baking sheet lined with parchment paper. Chill until firm, about 30 minutes.
Preheat the oven to 350 F or 180 C.
Using a fork, prick the chilled cookies all over on top. Bake until just firm, 12 to 15 minutes. Cool cookies on the baking sheet.
Note: If using salted butter, omit the salt.
Fresh Strawberry Ice-Cream
(Makes 5 1/2 cups)
Ingredients:
1 1/2 cups fresh strawberries (hulled) or frozen
3/4 cup whole milk
2/3 cup granulated white sugar
a pinch of salt
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Method:
In a food processor, pulse strawberries until finely chopped. Set aside.
With an electric beater, combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla extract. Combine the strawberries with all the juices using a spatula. Cover bowl with a plastic wrap and refrigerate for 2 hours or overnight.
Pour mixture into the ice-cream maker and let it thicken for 40 minutes. The ice-cream will have a soft, creamy texture.
Line a rectangular container with plastic wrap and transfer ice-cream to about 1/2” thickness. Freeze for an hour.
Using the same heart-shaped cookie cutter, cut the firm ice-cream into hearts.
Place ice-cream hearts between two cookies. Wrap with parchment paper and freeze to harden.
Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.
Note:
Recipe links:
http://www.marthastewart.com/336612/chocolate-strawberry-ice-cream-sandwiche
https://www.cuisinart.com/recipes/desserts/8220.html
(Makes 12)
Cookies
(Makes 24)
You will need a 2 1/2" heart-shaped cookie cutter
Ingredients:
2 3/4 cups all purpose flour
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons or 3/4 cup unsalted butter (softened)
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
Method:
Sift the dry ingredients; flour, cocoa powder, baking powder and salt. Keep aside.
Using a stand mixer or an electric beater, beat butter till fluffy. Then mix in sugar along with vanilla extract. Add eggs one at a time along with milk. On low speed, incorporate the sifted dry ingredients scraping the sides of the bowl to mix and form into a dough. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and chill until firm, about 1 hour.
Roll each disk to 1/8 " thickness between two pieces of plastic wrap.
Cut the dough using a 2 1/2" heart-shaped cookie cutter. Place hearts on a baking sheet lined with parchment paper. Chill until firm, about 30 minutes.
Preheat the oven to 350 F or 180 C.
Using a fork, prick the chilled cookies all over on top. Bake until just firm, 12 to 15 minutes. Cool cookies on the baking sheet.
Note: If using salted butter, omit the salt.
Fresh Strawberry Ice-Cream
(Makes 5 1/2 cups)
Ingredients:
1 1/2 cups fresh strawberries (hulled) or frozen
3/4 cup whole milk
2/3 cup granulated white sugar
a pinch of salt
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Method:
In a food processor, pulse strawberries until finely chopped. Set aside.
With an electric beater, combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla extract. Combine the strawberries with all the juices using a spatula. Cover bowl with a plastic wrap and refrigerate for 2 hours or overnight.
Pour mixture into the ice-cream maker and let it thicken for 40 minutes. The ice-cream will have a soft, creamy texture.
Line a rectangular container with plastic wrap and transfer ice-cream to about 1/2” thickness. Freeze for an hour.
Using the same heart-shaped cookie cutter, cut the firm ice-cream into hearts.
Place ice-cream hearts between two cookies. Wrap with parchment paper and freeze to harden.
Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.
Note:
- I have simplified both the recipes. Respective links indicated below.
Recipe links:
http://www.marthastewart.com/336612/chocolate-strawberry-ice-cream-sandwiche
https://www.cuisinart.com/recipes/desserts/8220.html
