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Chocolate-Balsamic Ice Cream Sandwiches with strawberry ice cream

Ice cream sandwiches go gourmet when chewy chocolate cookies are enhanced with reduced balsamic vinegar, and they encase sweet and summery strawberry ice cream.


18 sandwich cookies

Total Time

1 hour + freezing

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Preheat oven to 350°. Line baking sheets with parchment paper.

Reduce vinegar in a saucepan over medium-high heat to ¼ cup, 15 minutes; let cool.

Whisk together flour, cocoa, salt, and baking soda.

Cream shortening, brown sugar, and granulated sugar with a mixer until light and fluffy.

Beat in reduced vinegar, eggs, and vanilla. Stir in flour mixture.

Drop dough by #40 scoop (about 1½ Tbsp.) onto prepared baking sheets and gently flatten tops. Bake cookies until edges are just set, 910 minutes; cool completely on baking sheets, then freeze.

Assemble ice cream sandwiches by scooping ice cream with a #20 cookie scoop (about 3 Tbsp.) onto flat side of one cookie. Place flat side of a second cookie on top of ice cream and press until ice cream meets edge of cookie; wrap in plastic wrap and freeze, at least 4 hours.

Let ice cream sandwiches sit at room temperature 5 minutes before serving.

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