• 2 ¾ cups all-purpose flour
  • 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


  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.

Recipe and image courtesy of Cuisine at Home