Homemade Strawberry Ice Cream Sandwiches Recipe
Who loves ice cream? Who loves homemade ice cream? C’mon now, raise your hand!!! Okay, I admit…we LOVE ice cream here in our home but we really love to make it ourselves. We grow several different kinds of fruits here on our property so making homemade ice cream and frozen yogurts is something we do pretty often.
Did you all know that July is National Ice Cream Month? Well it is! We would love to know what your favorite flavor is? We know you have one, so tell us! The great folks over at Nielsen-Massey Vanillas sent over this delicious looking ice cream sandwiches recipe.
Strawberry Ice Cream Sandwiches Recipe
Ice Cream (Yield 1½ Quarts)
Ingredients 1 pound fresh strawberries, hulled and washed
¾ cup sugar
1 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
¼ teaspoon Nielsen-Massey Pure Lemon Extract
¼ teaspoon salt
1½ cups heavy whipping cream
1 cup whole milk
In a 4 quart glass measuring cup, add berries, sugar, vanilla and lemon extracts, and salt. Smash with a potato masher; stir in cream and milk; set aside. Assemble ice cream maker. Turn ice cream maker on and pour ice cream mixture into *frozen container. Let mix until ice cream thickens, about 20 minutes. Transfer ice cream into an air tight container; freeze for several hours, or for a firmer ice cream, freeze overnight. Scoop ice cream, place between 2 cookies and gently press. Or, for a prefect ice cream round; line a 9×13-inch pan with foil then evenly spread ice cream with a rubber spatula; cover and freeze overnight. Then use a cookie cutter to cut desired diameter of ice cream rounds and place between 2 cookies. *Follow manufactures directions for freezing container, 24 hours or longer is ideal.
Chocolate Sandwich Cookies Recipe
(Makes about 3 Dozen)
2½ cups unbleached all-purpose flour
1/4 cup cocoa powder (Dutch processed)
½ teaspoon ground cardamom
½ teaspoon salt
¾ cup (1¼ sticks) butter, softened
2 cups powdered sugar
½ cup firmly packed dark brown sugar
1½ tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Chocolate Extract
1 egg ¼ cup unsulphured original molasses
¼ sugar to dip glass bottom
Preheat oven to 350°F. Line 2 light-colored heavy baking sheets with parchment paper; set aside. In a large bowl, whisk flour, cocoa powder, cardamom, and salt, set aside. In a large mixing bowl, add butter, powdered sugar, brown sugar, vanilla and chocolate extracts; beat with an electric mixer on medium speed until creamy. Beat in egg. Add molasses; beat until combined. Reduce speed to low and add dry ingredients in three batches, beating after each addition until combined. Roll 1-inch balls and place on cookie sheets. Using the bottom of a glass dipped in sugar, lightly press each cookie flat. Bake one sheet pan at a time on center rack until done, about 8-10 minutes. Cool cookies on a wire rack. Store in an airtight container.
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