Now that summer is pretty much in full swing, I’m still thinking about fun and delicious summer recipes. I was just recently introduced to these awesome homemade Strawberry Ice Cream Sandwiches. They are amazing and very easy to make. * Recipe courtesy of Nielsen-Massey Vanillas.
Here are the ingredients and directions you need to get you started and then producing scrumptious homemade strawberry ice cream sandwiches:
Ice Cream- Yield 1 1/2 Quarts
- 1 pound fresh strawberries, hulled and washed.
- 3/4 cup sugar
- 2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
- 1/4 teaspoon Nielsen-Massey Pure Lemon Extract
- 1/4 teaspoon salt
- 1 1/2 cups heavy whipping cream
- 1 cup whole milk
In a 4 quart class 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 perfect 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 manufacturers directions for freezing container, 24 hours or longer is ideal.
Don’t these just look and sound fantastic? I’m looking forward to making homemade strawberry ice cream sandwiches with my girls. My mouth is watering already!