One Giant, Fresh Strawberry Ice Cream Sandwich | PCC Natural Markets

One Giant, Fresh Strawberry Ice Cream Sandwich

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free tree nut-free iconTree nut-free


For the chocolate-dipped strawberries


Fold 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.

Place one of the cookies, top down, on a serving platter. Remove plastic wrap from the 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.

For the chocolate-dipped strawberries

Wash strawberries and dry them 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.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5’s “Gardening with Ciscoe” show aired on April 25, 2009

More about: desserts, ice cream, strawberries


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