Assembly
Preheat oven to 350ºF. When the oven is ready, bake cookies according to the instructions on the package. Come completely.
Raspberry Hibiscus Coulis:
Steep hibiscus tea bag in hot water for about 10 minutes.
In a small sauce pot, combine raspberries, Strawberry Rosé Living Vinegar, sugar, and most of the hibiscus tea (reserve about 2 tbsp for cornstarch later). Bring to boil, then reduce to simmer. Let simmer for about 10 minutes.
Blend with an immersion blender, then strain back into the pot. Return pot to stove over low heat. Mix cornstarch with reserved hibiscus tea, then slowly add to the pot while stirring. Heat on low while stirring constantly until thickened.
Transfer to metal bowl and refrigerate for at least 30 minutes-1 hour, or until fully cooled (you can also use an ice bath).
To Assemble:
Place half the cookies on a tray. Scoop ice cream onto each cookie, top with a drizzle of the coulis, then place another cookie on top to form a sandwich. Transfer tray to freezer for at least 1 hour before serving to firm up ice cream.
