Berry Swirl Ice Cream Sandwiches
Cool off with these delectable hand-held desserts. The slightly tart berries in the ice cream perfectly complement the lemon poppyseed cookies. Check out our “How to Roll Cookie Dough” video to learn the best method to roll cookie dough. Trust us you’ll enjoy the fruits of your labor!
Ingredients
Berry Swirl Ice Cream
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 ½ teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
buy now - ½ cup fresh or frozen blackberries*
- ½ cup fresh or frozen strawberries halved*
- 2 tablespoons granulated sugar
Lemon Poppyseed Sugar Cookies
- 1 cup (2 sticks) butter, softened
- 1 ½ cups granulated sugar
- 1 whole egg, plus 1 egg yolk
- 1 tablespoon lemon zest or Nielsen-Massey Pure Lemon Paste
buy now - 2 tablespoons lemon juice
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon poppy seeds
Directions
Berry Swirl Ice Cream
In a medium bowl, add heavy whipping cream. Using a hand mixer or whisk, whip cream until stiff peaks form. Click here to learn the best way to whisk.
Fold in the sweetened condensed milk and vanilla extract using a spatula. In a separate bowl, combine berries and sugar. Mash together using a fork or potato masher.
Pour half of the whipped cream mixture into a loaf pan and add half of the berry mixture by the spoonful to the top. Swirl in berries with a knife. Pour the remaining whipped cream mixture into the pan and add the remaining berry mixture. Swirl until combined. Freeze for at least two hours or overnight for best results.
Lemon Poppyseed Sugar Cookies
In a medium bowl, add butter and sugar. Using a hand mixer, cream together until light in color and smooth. Add whole egg, egg yolk, lemon zest or lemon paste, lemon juice, and vanilla. Click here to learn how to separate eggs.
Mix until combined. In a separate bowl, whisk together flour and salt.
Combine wet and dry ingredients, adding the flour mixture to the bowl of wet ingredients one cup at a time. Do not over mix or cookies will be tough.
Mix in poppy seeds until evenly distributed.
Divide dough into two even pieces.
Press each piece into a one-to-two-inch thick rectangle. Wrap tightly with plastic wrap and chill in refrigerator for 20 minutes or until the dough is cool and firm.
Position the oven rack in the center of oven and preheat to 350°F. Cut four equally sized pieces of parchment paper to fit your baking sheet.
Remove chilled dough from the fridge, remove plastic wrap and place one section of the dough between two pieces of parchment paper.
Using a rolling pin, start at the center of the dough and begin to roll away from your body, rotating the dough every few rolls to ensure even thickness. Click here to see the best method for rolling out cookie dough. Once dough reaches ¼-inch thickness, place in the fridge to chill for 15 minutes.
Repeat with the second half of the dough.
While the dough is chilling, fill a small bowl with about an inch of flour.
Remove dough from fridge, place on counter and remove the top piece of parchment paper. Dip a 3-inch round cookie cutter into the bowl of flour to dust the edge of the cutter, then press firmly onto dough.
Leave ½ inch of space between each cookie.
After all cookie shapes are stamped from both sheets, peel away the excess dough, leaving the cut-out cookies on the parchment paper.
Place parchment paper with cookies onto baking sheets and place in the oven. Bake for 8 to 10 minutes or until the bottoms are light golden brown. Cool cookies on a wire rack.
Assembly
Remove ice cream from freezer to soften on the counter for 10 minutes.
Scoop 1 ½ tablespoon ice cream and place between two cookies. Gently press down to spread the ice cream.
Eat immediately or securely wrap individual sandwiches in waxed paper and store in the freezer for up to 10 days.
Notes
*If berries are frozen, thaw 15 to 20 minutes before using.
Cookie dough scraps can be re-rolled into more cookies or wrapped in plastic wrap and stored in the refrigerator for up to three days, or in the freezer for up to one month.
Berry SwirlIce Cream
- 473 ml heavy whipping cream
- 396 ml sweetened condensed milk
- 1 ½teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
buy now - 71 grams fresh or frozen blackberries*
- 84 grams fresh or frozen strawberries, halved*
- 2 tablespoons granulated sugar
Lemon Poppyseed Sugar Cookies
- 226 grams (2 sticks) butter, softened
- 297 grams granulated sugar
- 1 whole egg, plus 1 egg yolk
- 1 tablespoon lemon zest or Nielsen-Massey Pure Lemon Paste
buy now - 2 tablespoons lemon juice
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 300 grams all-purpose flour
- ½ teaspoon salt
- 1 tablespoon poppy seeds
Directions
Berry Swirl Ice Cream
In a medium bowl, add heavy whipping cream. Using a hand mixer or whisk, whip cream until stiff peaks form. Click here to learn the best way to whisk.
Fold in the sweetened condensed milk and vanilla extract using a spatula. In a separate bowl, combine berries and sugar. Mash together using a fork or potato masher.
Pour half of the whipped cream mixture into a loaf pan and add half of the berry mixture by the spoonful to the top. Swirl in berries with a knife. Pour the remaining whipped cream mixture into the pan and add the remaining berry mixture. Swirl until combined. Freeze for at least two hours or overnight for best results.
Lemon Poppyseed Sugar Cookies
In a medium bowl, add butter and sugar. Using a hand mixer, cream together until light in color and smooth. Add whole egg, egg yolk, lemon zest or lemon paste, lemon juice, and vanilla. Click here to learn how to separate eggs.
Mix until combined. In a separate bowl, whisk together flour and salt.
Combine wet and dry ingredients, adding the flour mixture to the bowl of wet ingredients 120 grams at a time. Do not over mix or cookies will be tough.
Mix in poppy seeds until evenly distributed.
Divide dough into two even pieces.
Press each piece into a 2.5 to 5 cm thick rectangle. Wrap tightly with plastic wrap and chill in refrigerator for 20 minutes or until the dough is cool and firm.
Position the oven rack in the center of oven and preheat to 180°C. Cut four equally sized pieces of parchment paper to fit your baking sheet.
Remove chilled dough from the fridge, remove plastic wrap and place one section of the dough between two pieces of parchment paper.
Using a rolling pin, start at the center of the dough and begin to roll away from your body, rotating the dough every few rolls to ensure even thickness. Click here to see the best method for rolling out cookie dough. Once dough reaches 6 mm thickness, place in the fridge to chill for 15 minutes.
Repeat with the second half of the dough.
While the dough is chilling, fill a small bowl with about an inch of flour.
Remove dough from fridge, place on counter and remove the top piece of parchment paper. Dip a 7.5 cm round cookie cutter into the bowl of flour to dust the edge of the cutter, then press firmly onto dough.
Leave 12 mm of space between each cookie.
After all cookie shapes are stamped from both sheets, peel away the excess dough, leaving the cut-out cookies on the parchment paper.
Place parchment paper with cookies onto baking sheets and place in the oven. Bake for 8 to 10 minutes or until the bottoms are light golden brown. Cool cookies on a wire rack.
Assembly
Remove ice cream from freezer to soften on the counter for 10 minutes.
Scoop 1 ½ tablespoon ice cream and place between two cookies. Gently press down to spread the ice cream.
Eat immediately or securely wrap individual sandwiches in waxed paper and store in the freezer for up to 10 days.
Notes
*If berries are frozen, thaw 15 to 20 minutes before using.
Cookie dough scraps can be re-rolled into more cookies or wrapped in plastic wrap and stored in the refrigerator for up to three days, or in the freezer for up to one month.