Hot fudge sauce
Whisk 1/2 cup (125 mL) each sugar and cocoa into 1/2 cup (125 mL) boiling milk. Stir over medium-low heat until smooth. Stir in 1/2 cup (125 mL) chopped semi-sweet chocolate. Makes 1-1/2 cups (375 mL).
Puree 1 pint hulled, very ripe strawberries with 1 tbsp (15 mL) sugar and 1 tsp (5 mL) lime juice. Strain. Taste, then add sugar or juice, if needed. Makes 1-1/2 cups (375 mL)
Create an ice cream sandwich
Place 1 cookie top-side down. Scoop about 1/4 cup (50 mL) of your favourite ice cream on top. Using a spoon, gently press ice cream to cover surface of cookie. Cover with another cookie, top-side up. Gently squeeze together to form a sandwich. Place on a dessert plate. Drizzle with chocolate or strawberry sauce and sprinkle with fresh berries. Or to make ahead, wrap in waxed paper or store in a plastic container with a tight-fitting lid. Freeze no more than 3 days. (Any longer and cookies start to soften, but are still fine to eat.) Remove from freezer and let stand at room temperature 10 minutes before serving.
Instead of pecans, try chopped walnuts or almonds. Swap dried cranberries or white chocolate chips for semi-sweet chocolate chips.