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Chocolate Chunk Cookie with Strawberry Ice Cream

Ingredients

  • Chocolate Cookies
  • 1/2 cup (125 mL) Becel® Buttery Taste margarine* or Becel® Original margarine
  • 1/3 cup (75 mL) packed brown sugar
  • 1/3 cup (75 mL) granulated sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla
  • 1 1/4 cups (300 mL) Robin Hood® Original All Purpose Flour
  • 1/4 cup (60 mL) cocoa powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) CHIPITS Milk Chocolate Chunks
  • Summer Strawberry Freeze
  • 4 cups (1 L) Strawberries; Fresh or Frozen
  • 1 can (300 mL) Eagle Brand® Low Fat Sweetened Condensed Milk
  • 2 tsp (10 mL) lime zest
  • Assembly
  • 2 cups (500 mL) Homemade Strawberry Ice Cream
  • 1/3 cup (75 mL) finely chopped toasted almonds
  • 1/3 cup (75 mL) finely chopped CHIPITS Milk Chocolate Chunks

Directions

Cookie Directions

Chocolate Cookies: Preheat oven to 350°F (180°C). Using electric mixer, beat together margarine, and brown and granulated sugars until light and fluffy. Beat in egg and vanilla. Whisk together flour, cocoa powder, baking soda, baking powder and salt; stir into margarine mixture until smooth. Fold in chocolate chunks.

Drop heaping spoonfuls of dough onto parchment paper–lined baking sheets, about 2 inches (5 cm) apart, to make 16 cookies. Bake for 10 to 12 minutes or until tops are firm; let cool on baking sheet for 5 minutes. Transfer to rack; let cool completely.

Summer Strawberry Freeze Directions

  1. Freeze fresh summer strawberries (or fruit of your choice) 24h before you’re ready to make your ice cream
  2. Place frozen strawberries, sweetened condensed milk and lime zest in blender or food processer. Process until berries are pureed.
  3. Place in air tight container in freezer until ready to serve. Use within 2 days.

TIP: For a soft and creamy texture, serve this dessert right away. For a firmer texture, freeze for at least 1 hour before serving.

Assembly: Spread Strawberry Ice Cream over 8 cookies; top with remaining cookies. Roll sides of cookies in almonds and chocolate chunks. Place on tray or baking sheet; freeze for about 2 hours or until firm. Wrap in waxed paper or plastic wrap and store in freezer. Let stand at room temperature for 5 to 10 minutes before serving.

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Related Recipes

Chocolate Chunk Cookie with Strawberry Ice Cream

Ingredients

  • Chocolate Cookies
  • 1/2 cup (125 mL) Becel® Buttery Taste margarine* or Becel® Original margarine
  • 1/3 cup (75 mL) packed brown sugar
  • 1/3 cup (75 mL) granulated sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla
  • 1 1/4 cups (300 mL) Robin Hood® Original All Purpose Flour
  • 1/4 cup (60 mL) cocoa powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) CHIPITS Milk Chocolate Chunks
  • Summer Strawberry Freeze
  • 4 cups (1 L) Strawberries; Fresh or Frozen
  • 1 can (300 mL) Eagle Brand® Low Fat Sweetened Condensed Milk
  • 2 tsp (10 mL) lime zest
  • Assembly
  • 2 cups (500 mL) Homemade Strawberry Ice Cream
  • 1/3 cup (75 mL) finely chopped toasted almonds
  • 1/3 cup (75 mL) finely chopped CHIPITS Milk Chocolate Chunks

Directions

Cookie Directions

Chocolate Cookies: Preheat oven to 350°F (180°C). Using electric mixer, beat together margarine, and brown and granulated sugars until light and fluffy. Beat in egg and vanilla. Whisk together flour, cocoa powder, baking soda, baking powder and salt; stir into margarine mixture until smooth. Fold in chocolate chunks.

Drop heaping spoonfuls of dough onto parchment paper–lined baking sheets, about 2 inches (5 cm) apart, to make 16 cookies. Bake for 10 to 12 minutes or until tops are firm; let cool on baking sheet for 5 minutes. Transfer to rack; let cool completely.

Summer Strawberry Freeze Directions

  1. Freeze fresh summer strawberries (or fruit of your choice) 24h before you’re ready to make your ice cream
  2. Place frozen strawberries, sweetened condensed milk and lime zest in blender or food processer. Process until berries are pureed.
  3. Place in air tight container in freezer until ready to serve. Use within 2 days.

TIP: For a soft and creamy texture, serve this dessert right away. For a firmer texture, freeze for at least 1 hour before serving.

Assembly: Spread Strawberry Ice Cream over 8 cookies; top with remaining cookies. Roll sides of cookies in almonds and chocolate chunks. Place on tray or baking sheet; freeze for about 2 hours or until firm. Wrap in waxed paper or plastic wrap and store in freezer. Let stand at room temperature for 5 to 10 minutes before serving.