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Late Night Double Chocolate Strawberry Ice Cream Sammiches + Giveaway!

by Kristina Gill

first came across my Instagram feed a little more than a year ago. He was able to transmit his energy and enthusiasm for eating and food in all his posts. I noticed that he was popping up around New York, and I really wanted to meet up with him for coffee. Unfortunately, that never happened! Laz was in the midst of becoming a multimedia star. But luckily, this week, we have his recipe for Double Chocolate Strawberry Ice Cream Sammiches from his first cookbook, . These little ice cream sandwiches look perfect for summer — or any time, really! —

Lazarus Lynch is an African-American entrepreneur, author, musician, multimedia host, and the face of Son of a Southern Chef. He is a two-time Chopped champion and the host of Snapchat’s first-ever cooking show, Chopped U, and the . His website was a 2017 Saveur Blog Awards nominee. Laz has appeared on The Cooking Channel, BuzzFeed, Tastemade, NPR, and The Today Show. He is the author of . He lives in New York City, where he was raised. Find Laz on Instagram .

For a chance to win a copy of Son of a Southern Chef: Cook with Soul, respond in the comments section below by July 4, 5PM EST to the following question: Who is your favorite food personality on Instagram and why? We will announce the winner in the comments section, so be sure to check back!

Image above: Son of a Southern Chef; photography by

Image above: Lazarus Lynch

Image above: Double Chocolate Strawberry Ice Cream Sammiches

Double Chocolate Strawberry Ice Cream Sammiches

Serves 8
Prep Time 15 Minutes
Total Time 45 Minutes

We always had ice cream sandwiches in our freezer growing up. They were late night treats. Dad loved his Klondikes and I loved my ice cream sandwiches. These sammiches remind me of my go-to, late-night sweet treats with Dad.

Ingredients

  • Cooking spray
  • 1 cup all-purpose flour
  • 1∕3 cup unsweetened cocoa powder
  • 1∕4 teaspoon baking soda
  • 1∕4 teaspoon fine sea salt
  • 1∕2 cup (1 stick) unsalted butter, at room temperature
  • 3∕4 cup sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1∕2 cup semisweet chocolate chips
  • 1∕2 cup white chocolate chips
  • Your favorite strawberry ice cream, slightly softened for scoopability

Preparation

1

Make the cookies: Preheat the oven to 350ºF. Line two baking sheets with parchment paper and spray with cooking spray.

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth, about 4 minutes. Add the egg and vanilla and beat until well combined. With the mixer on low speed, add the flour mixture and beat until well combined, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl to incorporate all the ingredients. Fold in the semisweet and white chocolate chips by hand.

Make the sammiches: Using an ice cream scooper, scoop 8 even mounds of the dough onto each prepared baking sheet. Bake until the cookies just begin to set, about 12 minutes. Let cool on the baking sheets, then transfer to a wire rack to cool completely.

Put a scoop of strawberry ice cream between two cookies and sammich together!

THE GRAVY

Feel free to substitute with pistachio or mint chocolate chip for the strawberry ice cream! And slay!

Reprinted from Son of a Southern Chef: Cook with Soul by arrangement Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Lazarus Lynch, Photography by Anisha Sisodia.

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Comments

  • Bobby Parrish aka @FlavCity. I love his style and of course his recipes. I’ve learned some great tips and techniques, even though I’ve been cooking for a long time.

  • I love @kenjilopezalt. He works for serious eats. The amount of delicious foods he posts on his account is fantastic. He’s also an amazing recipe writer and posts interesting dishes whenever he’s traveling. I highly recommend followingf him and checking out his serious eats recipes. The dude knows his food.

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