How to Make It
Scoop ice cream onto a cold jelly-roll pan; freeze 2 hours. Press 4 butter cookies onto sides of each scoop, forming a box. Top each with 1 scoop of ice cream. Freeze up to 2 hours. Serve with Espresso-Hot Fudge Sauce and strawberries.
Note: We tested with Pepperidge Farm Chessmen Cookies.