Strawberry Ice Cream Sandwiches – Recipe and Giveaway #NMVIceCream
Nothing says start of summer like a nice cool taste of ice cream. Whoever invented it needs a medal. June is ICE CREAM MONTH! So it is only fitting to have our own ice cream recipe (and contest).
This brand-new recipe for Strawberry Ice Cream Sandwiches from Nielsen-Massey Vanillas, also celebrates another summer favorite – fresh strawberries. The ice cream sits between two tasty cookies. Hmmm I just cannot wait to get these out of the freeze on a hot day.
For the ICE CREAM SANDWICH recipe and how YOU can WIN and celebrate ice cream month click below!
Busy Bee Blogger CONTEST!!
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ICE CREAM SANDWICHES RECIPE
Strawberry Ice Cream Sandwiches
(Yield 1½ Quarts)
1 pound fresh strawberries, hulled and washed
¾ cup sugar
2 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
(Makes about 3 Dozen)
2½ cups unbleached all-purpose flour
⅓ 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
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.
*Recipe courtesy of Nielsen-Massey Vanillas.
Want to switch up your ice cream sandwiches? How about these fun ideas?
- Dress it up: Roll the sides of finished ice cream sandwiches in mini chocolate chips, mini M&Ms, sprinkles, toasted coconut or nuts to add color and texture.
- Take a shortcut: If you are short on time, purchase bakery cookies to use with the homemade strawberry ice cream recipe, below, to build your own ice cream sandwiches.
- Chill out: Keeping your homemade ice cream cold is the secret to a sandwich that won’t fall apart or get soggy. Take the time to re-freeze ice cream between steps – your patience will be rewarded with perfect sandwiches every time.
- Keep them fresh: Wrap each sandwich individually in plastic wrap immediately after building each sandwich. Keep them in the freezer until just before serving.