For the past 7 or 8 years we have been enjoying making our own homemade ice cream. Matter of fact, we own 2 ice cream makers and use them pretty often. The one ice cream maker that we own also doubles as a homemade yogurt maker.
My family loves chocolate, chocolate brownie, strawberry, blueberry vanilla, cheesecake and peanut butter chocolate ice cream as their favorites. Making your own homemade ice cream is a lot easier than you might think and I highly recommend that you give it a try.
The great folks over at Nielsen-Massey Vanillas sent over this recipe for homemade Strawberry Ice Cream Sandwiches which looks delicious!!! Did you know that the month of July is National Ice Cream Month? Matter of fact, July 20th is National Ice Cream Day! Time for all of us to celebrate our love for ice cream! Check out their recipe and tips below.
* 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.
This brand-new recipe for Strawberry Ice Cream Sandwiches from Nielsen-Massey Vanillas, included below, also celebrates another summer favorite - fresh strawberries. Nielsen-Massey Tahitian Pure Vanilla Extract and Pure Lemon Extract add depth to the ice cream and complement the sweet summer strawberries. The ice cream rests between homemade chocolate sandwich cookies bursting with flavor from cardamom, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and Pure Chocolate Extract for an irresistible summer treat that literally melts in your mouth.
Strawberry Ice Cream Sandwiches Recipe
Ice Cream Recipe
(Yield 1½ Quarts)
Ingredients
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 9x13-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
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
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.
*Recipe courtesy of Nielsen-Massey Vanillas.
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