Chocolate Strawberry Ice Cream Heart Sandwiches

Photo: MarthaStewart.com

Today is Strawberry Ice Cream Day. This is a little odd coming in the middle of a cold January, but ice cream is available all year round, so why not? I chose a recipe for today's holiday that will also be great for Valentine's Day, so be sure and bookmark it. Recipe is from Martha Stewart. Her recipe calls for homemade vanilla, which is really lovely, but if you don't have time for that, you can always use whatever vanilla you have. I will be doing a post on vanilla in the near future. I have lots of heart shaped cookie cutters, but you can use and cookie-cutter shape you'd like for these ice cream sandwiches. I especially like strawberry ice cream that has bits of strawberry in it. Much richer and luscious.

CHOCOLATE STRAWBERRY ICE CREAM HEART SANDWICHES

Ingredients 
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 tsp baking powder
1/4 tsp salt
12 Tbsp unsalted butter, room temperature
1 -1/2 tsp Vanilla Extract
1 1/2 cups sugar
2 large eggs
1 Tbsp milk 2 to 2 1/2 pints strawberry ice cream, softened

Directions
In medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside.
In bowl of electric mixer fitted with paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping sides of bowl at least once.
Divide dough in half, and shape each half into flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
Preheat oven to 350 degrees. Roll dough out on floured surface, sliding offset spatula under the dough to release every few turns of rolling pin. Roll dough to 1/8 inch thick.
Cut dough using variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich.
Place hearts on parchment-lined baking sheet; chill until firm, about 30 minutes.
Remove from refrigerator; use fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
With underside of half cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from freezer.
Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.