Preheat oven to 350 degrees F and line 2 baking sheet with parchment paper.
To make the strawberry puree, put the 2 cups of strawberries in a blender. Strain the puree with a strainer until you are left with 3/4 cup the puree.
In a medium bowl, whisk together flour, baking powder and salt. This is the dry mixture.
In a stand mixer bowl, beat together butter and sugar until it becomes light and fluffy. Add eggs one at a time and beat until everything is mixed evenly.
Pour in the strawberry puree and vanilla extract. Mix again and scrapes the sides. Add the food coloring and mix again.
While the mixer is one, add the flour slowly and mix until all the dry mixture is incorporated.
Take the bowl off the mixer. Scrape the bottom of the bowl and make sure that everything is mixed evenly.
Prepare a small bowl with powdered sugar. With a small ice cream scoop, scoop out the cookie and drop into the bowl. Roll the cookie around, shake the excess sugar and drop it onto the parchment paper lined baking sheet.
Bake for about 15 to 17minutes. Cool on the baking sheet for 5 minutes and then transfer to a wire rack.
To make the ice cream cookie sandwich, put a scoop of ice cream in between two cookies and gently sandwich it together. You can eat right away or if you are making it ahead, wrap the sandwich individually with plastic wrap.