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Photo: Beau Gustafson; Styling: Sissy Lamberton

How to Make It

Step 1

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.

Step 2

Note: We tested with Pepperidge Farm Chessmen Cookies.

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