Cool off During Ice Cream Month with Nielsen-Massey Extracts! ( #NMVIceCream )

Disclosure / Disclaimer: I received this product, free of charge, from Nielsen-Massey,via Wilks PR,, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it

Did you know that July is National Ice Cream Month?

National Ice Cream Day on Sunday, July 20 too!

What started 30 years ago has grown into a much-anticipated opportunity for kids and adults alike to cool off on warm summer days with ice cream treats of all types, including homemade ice cream sandwiches - currently one of the hottest dessert trends in the food biz!

Nielsen-Massey's excellent extracts are perfect for making your own homemade ice cream, and elevating the flavors to a new level. Once you start, you'll never want to buy store bought ice cream again!

I've got 2 great recipes for you to delight in National Ice Cream Month

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This brand-new recipe for Strawberry Ice Cream Sandwiches from Nielsen-Massey Vanillas, included below, also celebrates another summer favorite - fresh strawberries! In Louisiana, we're rather proud of our berries and Miss Grace loved being able to go pick berries this year to enjoy all Summer long! Nielsen-Massey Tahitian Pure Vanilla Extract and Pure Lemon Extract add depth to the ice cream and complement the sweet summer strawberries. The scrumptious 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! It's pure Summery goodness!

Strawberry Ice Cream Sandwiches

Ice Cream (Yield 1½ Quarts)
Ingredients
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

Directions
1. 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.
2. Assemble ice cream maker. Turn ice cream maker on and pour ice cream mixture into *frozen container. 3. Let mix until ice cream thickens, about 20 minutes.
4. Transfer ice cream into an air tight container; freeze for several hours, or for a firmer ice cream, freeze overnight.
5. Scoop ice cream, place between 2 cookies and gently press.
6. 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)

Ingredients
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
1 egg
¼ cup unsulphured original molasses
¼ sugar to dip glass bottom

Directions
1. Preheat oven to 350°F. Line 2 light-colored heavy baking sheets with parchment paper; set aside.
2. 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.
3. 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.

Here's some tips and shortcuts for making and personalizing your own homemade ice cream sandwiches, after your make them according to the recipe above:

Dress it up: Roll the sides of finished ice cream sandwiches in mini chocolate chips, mini M&Ms, sprinkles, toasted coconut or nuts to add color and texture.
Take a shortcut: If you are short on time, purchase bakery cookies to use with the homemade strawberry ice cream recipe, above, to build your own ice cream sandwiches.
Chill out: Keeping your homemade ice cream cold is the secret to a sandwich that won’t fall apart or get soggy. Take the time to re-freeze ice cream between steps - your patience will be rewarded with perfect sandwiches every time.
Keep them fresh: Wrap each sandwich individually in plastic wrap immediately after building each sandwich. Keep them in the freezer until just before serving.

*Recipe courtesy of Nielsen-Massey Vanillas.

Want Something a Little Lighter?

But also made with the Nielsen Massey Lemon extract and fresh strawberries?

How about a Strawberry Lemonade Sorbet?

Yield 1 Quart
Ingredients
1 pound fresh strawberries, hulled and washed
½ cup sugar ( I used a combination of organic pure sugar and local honey)
2 teaspoons Nielsen-Massey Pure Lemon Extract
¾ cups whole milk

Directions
1. In blender, combine all ingredients, but milk, until thoroughly mixed and blended, and smooth (I did mine in 2 batches, to make it easier on the blender!), about a minute.
2. Add milk and blend again til mixed and smooth.
3. Pour sorbet mixture into an air tight container; freeze for several hours, for a firmer ice cream, or serve right away for soft sorbet! You can keep in the freezer for a week (but it won't last that long, it's SO good!).