Strawberries and Ice cream make a delicious dessert especially when they are sandwiched together between two delicious cookies. Here is a recipe for Strawberry Ice Cream Sandwiches.
Strawberry Ice Cream Sandwiches
(Yield 1½ Quarts)
1 pound fresh strawberries, hulled and washed
¾ cup sugar
2 teaspoons Pure Vanilla Extract (I recommend Nielsen-Massey Tahitian)
¼ teaspoon Pure Lemon Extract ( I recommend Nielsen-Massey brand)
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 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.
Freeze for 24 hours.