July is National Ice Cream Month, as well as National Ice Cream Day on Sunday, July 20. It all started some 30 years ago and now is a great opportunity for us to all scream for ice cream. We love homemade ice cream and making ice cream sandwiches is a great spin on our favorite way to cool off on a hot summer day!
Whether you want to be a star at the Summer Block Party or you are looking for a fun recipe for baking with kids this summer, making homemade ice cream sandwiches is sure to be a new family favorite.
Take fresh straberries and create a delicious ice cream. Add depth and flavor with Nielssen-Massey Tahitian Pure Vanilla Extract and Pure Lemon Extract for some of the best ice cream ever.
Imagine summer strawerries enveloped in ice cream resting between homemade chocolate sandwich cookies. Flavors of lemon, cardamon, chocolate and you have an irresistable treat!
Strawberry Ice Cream Sandwiches Recipe Ingredients:
Strawberry Ice Cream Recipe
(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
Strawberry Ice Cream Recipe Directions
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)
Chocolate Sandwich Cookies Recipe Ingredients
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
Chocolate Sandwich Cookies Recipe Directions
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.