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Ice cream sandwiches
Ice cream sandwiches

Ice cream sandwiches

Preparation 30 minutes
Cooking time 24 minutes
Servings 8


  • 375 ml (1 1 /2 cups) flour
  • 125 ml (1/2 cup) cocoa
  • 5 ml (1 tsp) baking soda
  • 1.25 ml (1/4 tsp) baking powder
  • 1 pinch salt
  • 180 ml (3/4 cup) butter, softened
  • 250 ml (1 cup) sugar
  • 1 egg
  • 45 ml (3 tbsp) Toschi Fragoli wild strawberry liqueur
  • 500 ml (2 cups) strawberry ice cream (about 60 ml per sandwich) 


  1. Preheat the oven to 180ºC (350ºF).
  2. Line 2 baking sheets with parchment paper.
  3. In a bowl, combine the flour, cocoa, baking soda, baking powder and salt.
  4. With a mixer, beat together the butter and sugar.
  5. Add the egg and strawberry liqueur.
  6. Using a wooden spoon, add the dry ingredients and mix until just combined.
  7. Shape into 16 balls (about 1/4 cup each), place them on the baking sheets and lightly flatten.
  8. Bake on the middle rack, one baking sheet at a time, for about 12 minutes.
  9. Let cool completely.
  10. Let the ice cream stand at room temperature for 10 minutes.
  11. Place a scoop of ice cream on half the cookies, cover with another cookie and press lightly.
  12. Put the ice cream sandwiches immediately in the freezer for at least 3 hours before serving.
Availability in stores