THE perfect treat for Valentine’s Day!
I’m pairing my strawberry frozen yogurt with mini double chocolate cookies for the ideal handheld dessert.
Who wouldn’t love a homemade ice cream sandwich?
Three recipes included
- Karen’s Strawberry Frozen Yogurt
- Mini Double Chocolate Fudge Cookie Thins – Gluten Free (great for eating or making sandwiches)
- Strawberry Yogurt “Ice Cream” Sandwiches (assembled with the chocolate cookies)
The cookies are gluten free and the recipe works well with a small amount of gluten-free flour blend. They use melted dark chocolate, dark cocoa powder and dark chocolate chips for a rich flavor.
Add freeze-dried strawberries for an extra burst of color and concentrated flavor. Use a #30 ice cream (cookie) scoop for the sandwiches (1 3/4″ diameter; about 2.3 tablespoons). You can use fresh or frozen strawberries — see the strawberry yogurt recipe for details.
Bakes like a cookie, tastes like a brownie. These thin, fudgy cookies are delicious straight from the pan or used as the cookie layer in frozen yogurt or ice cream sandwiches. They work with gluten-free flour or regular flour.
The process is simple: scoop, bake and enjoy.
Perfect portion: 2-inch sandwiches — enjoy one or several.
Why make these at home?
Homemade sandwiches don’t need to look factory-perfect. The advantage is control over ingredients: no preservatives to maintain texture and no artificial chemical flavorings. Choose high-quality ingredients for the best taste.
Common ingredients found in commercial frozen yogurt shops (for reference):
Commercial nonfat frozen yogurt can include skim milk, natural flavor, guar gum, live and active cultures, water, pure cane sugar and small amounts of buffering agents such as sodium citrate or potassium citrate. Fruit flavors often list pure cane sugar, water, natural fruit flavor and citric acid.
Ingredients I avoid: I don’t use or eat “natural flavors” (often synthetic) or citric acid made in a lab — I prefer whole, recognizable ingredients.
Enjoy these delicious handheld mini ice cream sandwiches. Happy Valentine’s Day!
Let me know what you think!
Karen
Strawberry Frozen Yogurt “Ice Cream” Sandwiches with Double Chocolate Fudge Cookie Thins – Gluten Free
Ingredients
- 1 recipe Mini Double Chocolate Fudge Cookie Thins – Gluten Free (see cookie recipe)
- 1 recipe Karen’s Strawberry Frozen Yogurt (you will use about 1 1/2 pints of frozen yogurt)
Instructions
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Bake the cookies according to the cookie recipe. Prepare the strawberry frozen yogurt according to its recipe.
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Slightly soften the frozen yogurt so it’s scoopable but not melted. Place a rounded scoop of yogurt between two chocolate cookies and gently press to form a 2-inch sandwich. Place sandwiches in an airtight container with wax or parchment paper between layers and freeze until firm. Enjoy!
Notes
Additional Info
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