Chocolate-Balsamic Ice Cream Sandwiches with Strawberry Ice Cream

Ingredients:

• 1 cup J. Olive Co. Dark Chocolate Balsamic


• 2 ¾ cups all-purpose flour


• 1/3 cup unsweetened cocoa powder


• 1 tsp table salt


• 3/4 tsp baking soda


• 1 cup shortening (16 Tbsp)


• 1 cup packed brown sugar


• 1 cup granulated sugar


• 2 eggs


• 1 tsp pure vanilla extract


• Strawberry ice cream

Directions:

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


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


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


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


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


6. Drop dough by #40 cookie scoop (about 1½ Tbsp.) onto prepared baking sheets and gently flatten tops. Bake cookies until edges are just set, 9–10 minutes; cool completely on baking sheets, then freeze.


7. 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.


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