4 cups (1 L) strawberry ice cream
24 chocolate wafer cookies
1 cup (250 mL) hulled fresh strawberries or frozen strawberries
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) lemon juice
8 fresh strawberries, (optional)
8 oz (227 g) bittersweet chocolate, finely chopped
Let ice cream soften in refrigerator until spreadable, about 20 minutes. Place 8 of the cookies on work surface. Spread 1/4 cup (50 mL) of the ice cream on each. Top each with another cookie, remaining ice cream then remaining cookie. Tightly wrap each stack in plastic wrap; freeze until firm, about 4 hours. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
In food processor or blender, pur?together strawberries, sugar and lemon juice; strain through sieve into bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)
Starting at tip end of each strawberry (if using), thinly slice almost but not all the way through to stem end; fan out slices. Roll side of each ice-cream stack in chocolate; place on dessert plate. Drizzle plate with strawberry sauce. Top stack with strawberry fan.
Double Chocolate Coffee Ice-Cream Stacks:
Replace strawberry ice cream with coffee ice cream. Replace chocolate wafer cookies with chocolate chip cookies. Replace Strawberry Sauce with Chocolate Sauce. Omit garnish.
Ginger Vanilla Ice-Cream Stacks:
Replace strawberry ice cream with vanilla ice cream. Replace chocolate wafer cookies with ginger cookies. Replace chocolate with 1 cup (250 mL) finely chopped crystallized ginger. Replace Strawberry Sauce with Chocolate Sauce or store-bought butterscotch sauce. Omit garnish.