July is National Ice Cream Month. When the sun is high in the sky and temperature reaches a boiling point, a scoop of vanilla ice cream or a gooey ice cream sandwich can bring a welcome relief to a hot day.
A classic vanilla cone or ice cream sandwich is far from boring when a quality vanilla, like Nielsen-Massey Tahitian Pure Vanilla Extract, is used. This company offers a variety of vanilla products. From extracts with depth of flavors to sugars for a delicate touch, Nielsen-Massey offers quality ingredients that allow your cooking skills to shine.
With July being National Ice Cream Month, Nielsen-Massey is inspiring home chefs to create sweet treats at home with their vanilla products. From fresh fruit inspired ice cream sandwiches to classic, old fashioned vanilla ice cream and cookies, these desserts will replace any store bought option in a heart beat.
For the summer, fresh fruits direct from local farms add layers of flavor to a summer time dessert. Strawberries offer a lovely compliment to ice cream. When nestled between two chocolate cookies, this dessert scream summertime. Nielsen-Massey Tahitian Pure Vanilla Extract and Pure Lemon Extract add depth to the ice cream and complement the sweet summer strawberries. The ice cream rests between homemade chocolate sandwich cookies bursting with flavor from cardamom, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and Pure Chocolate Extract for an irresistible summer treat that literally melts in your mouth.
Strawberry Ice Cream Sandwiches
(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
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 9x13-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
(Makes about 3 Dozen)
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
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.