Roasted Strawberry Ice Cream Sandwiches

Ingredients

• 1 pound strawberries, hulled and quartered
• 1/3 cup granulated sugar, divided
• 1 tablespoon lemon juice
• 1 pint vanilla ice cream, softened
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 8 tablespoons unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Step-by-step instructions

1. Heat the oven to 400°F. Toss strawberries with 2 tablespoons granulated sugar and lemon juice. Roast for 20 to 25 minutes, until syrupy; cool completely and chop.
2. Fold the berries and their syrup into softened ice cream. Spread in a parchment-lined 8-inch pan and freeze until firm, at least 4 hours.
3. Reduce the oven to 350°F. Whisk flour, baking soda, and salt. Beat butter, brown sugar, and remaining granulated sugar until creamy; beat in the egg and vanilla, then fold in the flour.
4. Scoop 16 equal cookies onto lined sheets and bake 9 to 11 minutes, until golden at the edges but soft in the center. Cool completely.
5. Cut rounds of strawberry ice cream and sandwich between paired cookies. Freeze the assembled sandwiches for 1 hour before serving.