Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

From Everyday with Rachael Ray magazine (Cooking time is freezing time)

Ingredients Nutrition

Directions

  1. In a medium saucepan, simmer the strawberries and sugar over medium heat.
  2. Cook, stirring occasionally, until softened and syrupy, about 20 minutes; let cool.
  3. Transfer the ice cream to a large bowl; fold in 1/2 cup strawberry sauce (reserve the remaining sauce for another use).
  4. Cover and freeze until firm, about 1 hour.
  5. Place the cookies flat side down on a parchment-paper-lined baking sheet.
  6. Top each cookie with 1 small scoop of ice cream.
  7. Freeze until firm, about 30 minutes.
  8. In a double boiler, melt three-quarters of the chocolate.
  9. Remove from the heat and stir in the remaining chocolate until melted.
  10. Dunk each bonbon into the chocolate to coat; return to the prepared baking sheet.
  11. Immediately sprinkle with the pistachios.
  12. Freeze until firm, about 30 minutes.