Strawberry Ice Cream Sandwiches

Ingredients

Ice Cream

  • 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

Chocolate Sandwich Cookies

  • 2 1/2 cups unbleached all-purpose flour
  • 1/3 cup cocoa powder (Dutch processed)
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 2 cups powdered sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1 1/2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 1 egg
  • 1/4 cup unsulphured original molasses
  • 1/4 cup sugar to dip glass bottom

Directions

Ice Cream

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 airtight container; freeze for several hours, or for a firmer ice cream, freeze overnight. Scoop ice cream, place between 2 cookies and gently press.

For a prefect ice cream round: line a 9 inches x 13 inches pan with foil then evenly spread freshly-churned ice cream into the pan with a rubber spatula; cover and freeze overnight. 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.

Yield 1.5-quart

Chocolate Sandwich Cookies

Preheat oven to 350 degrees 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 separate 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 dough into 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.

Makes about 3 Dozen

Ice Cream

  • 450 grams fresh strawberries, hulled and washed
  • 150 grams sugar
  • 2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
  • 1/4 teaspoon Nielsen-Massey Pure Lemon Extract
  • 1/4 teaspoon salt
  • 350 ml heavy whipping cream
  • 240 ml whole milk

Chocolate Sandwich Cookies

  • 310 grams unbleached all-purpose flour
  • 30 grams cocoa powder (Dutch processed)
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 170 grams (1 1/2 sticks) butter, softened
  • 200 grams powdered sugar
  • 100 grams firmly packed dark brown sugar
  • 1 1/2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 1 egg
  • 60 ml unsulphured original molasses
  • 50 grams sugar to dip glass bottom

Directions

Ice Cream

In a 4-litre 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 airtight container; freeze for several hours, or for a firmer ice cream, freeze overnight. Scoop ice cream, place between 2 cookies and gently press.

For a prefect ice cream round: line a 23 cm x 33 cm pan with foil then evenly spread freshly-churned ice cream into the pan with a rubber spatula; cover and freeze overnight. 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.

Yield 2-litre

Chocolate Sandwich Cookies

Preheat oven to 180 degrees C. 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 separate 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 dough into 3 cm 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.

Makes about 3 Dozen

  • 20 minPrep

  • 10 minCook

  • 3Dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Chocolate Extract 4oz

Pure Chocolate Extract

Pure Lemon Extract 4oz

Pure Lemon Extract

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract