We are in the peak of summer, temperatures are hitting 80s and 90s and soon they will be in the 100s. I for one am going to be inside my house, blasting my air condition, cuddling my puppy Echo while enjoying one, possibly two, of my homemade tahini dipped strawberry ice cream cookie sandwiches. A true verbal and edible mouthful but rest assured, they are one thousand percent worth it. With fresh home baked cookies, one can never go wrong. Add in a very large happy child sized scoop of your favorite ice cream right in the middle and dip the whole thing into a magic shell of tahini for crunch and for flavor… Well, now you’ve got yourself a recipe for the books.
By now, I think most of you can tell that I am only slightly obsessed with strawberries in the summertime. They are always front and center in the grocery store and you could smell them all the way back to the pantry aisle. So, it was only fitting to make a strawberry cookie. The swirl? That’s just for fun. Although for this recipe you won't need fresh strawberries, I always recommend grabbing a box because the season is almost ending! Instead, to keep my love of strawberries alive, I used strawberry extract and freeze dried strawberries that I crushed into a powder. I sandwiched my favorite strawberry ice cream right in between the cookies and to get the strawberry flavor profile going strong I dipped it in a tahini magic shell for that subtle nuttiness and crunch. They turned out to be true beauties. Check out the recipes below!
Strawberry Swirled Cookies
1 stick or 113 grams of butter
75 grams or ⅜ cup of white sugar
75 grams or ⅜ cup of light brown sugar
1 teaspoon of strawberry extract
170 grams or 1 ⅜ cup of all purpose flour
1/2 teaspoon or 3 grams of baking powder
1/2 teaspoon or 3 grams of baking soda
1 tablespoon or 7 grams of dried strawberry powder
3 drops of red food coloring (optional)
Preheat your oven to 350 degrees Fahrenheit.
In a large mixing bowl combine the white sugar, brown sugar and butter. Beat until light and fluffy. Approx. 5 minutes.
Next add the egg and strawberry extract mix until incorporated.
Add in the flour, baking powder, baking soda, and salt. Mix until most of the flour has been combined.
Finally, take out half of the dough and add strawberry powder and food coloring. Mix until well combined. Dot the red cookie batter back into the plain batter and give it a couple mixes to swirl the batter.
Scoop out the cookies using a 1 tablespoon ice cream scoop. Place onto a parchment lined sheet pan and bake for 11- 12 minutes. Enjoy a couple while warm.
If making ice cream sandwiches, chill for 15 minutes, then place in the freezer for 30 minutes to harden up.
Ice Cream Sandwich Assembly Time
The benefit of making ice cream sandwiches at home is choosing your own toppings, but most importantly your favorite ice cream flavor. You may not like strawberry ice cream and that's totally okay. Choose a flavor that you’ll love. Mint chocolate chip, perfect with a chocolate chip cookie! Double fudge brownie, a true chocolate lover's dream. You could even go all out with the kitchen sink!
1 pint of ice cream
10 - 12 cooled off and partially frozen cookies
Tahini magic shell (optional)
Crushed dried strawberries (optional)
Scoop a nice big happy child sized scoop of ice cream and place on top of the bottom side of one cookie. Top with another cookie and gently push down to seal.
Dip your ice cream sandwiches into your tahini magic shell and place on a piece of parchment. Set in the freezer for 10 minutes.
Dip the sandwich in the tahini once more but before you place it in the freezer for 2 hours, sprinkle on some strawberry powder.
Tahini Magic Dip
Magic dip will never disappoint. Children and adults alike will always rejoice time and time again to watch magic dip work its...magic.There is something so fascinating about dipping something cold into a warm liquid and then have it turn hard in a matter of seconds. Don’t tell the kids, but the secret is the coconut oil! So, if you're not a fan of tahini, try melted chocolate instead!
¼ cup of coconut oil
⅓ cup of tahini
Place your coconut oil in a small bowl and microwave at 30 second intervals until fully melted.
Pour in your tahini and get it a good mix until fully combined.
Dip your ice cream sandwiches into your tahini magic shell and place on a piece of parchment.
Set in the freezer for 10 minutes and repeat once more for a double coat.
By Alex Chung
Culinary Producer & Head Writer