Strawberry Ice Cream

Speckled with bits of berries, fresh strawberry ice cream encapsulates the delicate flavors of summer.

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Strawberry Ice Cream

Step 1: Prepare fresh strawberries

• wash

• dice (3/8" cubes), to make:

1 1/2 cups diced strawberries

Sprinkle with:

2 Tbsp sugar

Toss together. Refrigerate while fruit macerates, about 30-60 minutes.

Step 2: Strain fruit, retaining liquid in bowl.

• Return strained fruit (covered) to refrigerator until time to go into ice cream machine.

• Measure liquid. Take note for next step.

Step 3: Make ice cream mixture:

• Recommended to use custard ice cream base, but no-cook vanilla is great too.

• When making, replace milk with fruit liquid from Step 2, substituting 1:1.

  • Ex: 1/8 cup fruit juice, decrease milk by 1/8 cup.

• Remember to refrigerate! 

Step 4: Churn ice cream. Review Homemade Ice Cream: Methodology for how.

Once it is thickening nicely (~15 minutes into cycle), pour in the refrigerated fruit.

• Note: fruit will have likely continued to release juice while refrigerating. Adding up to 2 Tbsp of that liquid will not compromise the outcome of the ice cream.

Finish churning.

Step 5: Transfer frozen ice cream to . . .

• Bowls for immediate serving

• Slab of cookie to become ice cream sandwiches

• Freezer-safe container for later consumption

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Brenda’s tips:

• Serving size: ~8 (1/2 cup)

• This recipe is designed for fresh strawberries, but in place of diced fruit, substitute with 1 cup strawberry jam and it will be delicious

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Window to B’s kitchen . . .

How To: Ice Cream Sandwiches

How To: Ice Cream Sandwiches

Place ice cream machine’s removable bowl in freezer.

Prepare ice cream mix:

• No-Cook Basic Vanilla Ice Cream

• No-Cook Basic Chocolate Ice Cream

• Custard Ice Cream Base

Refrigerate.

Prepare sandwich dough:

• Chocolate - make a half batch OR

• Vanilla - make the full recipe, we've already halved it for you!

Prepare a half sheet pan (18"x13"):

• Line with parchment paper and 

• Lightly spritz with non-stick cooking spray

Create slab of cookie:

• Scoop dough, using a large spoon or cookie scoop, distributing evenly over prepared surface

• After transferring all of the dough to the sheet pan, use an offset spatula to gently spread the dough in an even layer to fill the sheet pan

• Bake at 350F for ~15 minutes

• Cut in half (two pieces = ~13"x9" each)

• Let cool completely

Churn ice cream mix:

• Time to churn! Review Homemade Ice Cream: Methodology for how.

Assemble sandwiches:

1. Prepare pan: Line a 13"x9" metal pan with plastic wrap, leaving an additional 10" off either end. 

   • Note: length of plastic wrap: ~33" = 10"+13"+10". 

2. Invert one half of slab cookie, placing in prepared 13"x9" pan. 

3. Spoon freshly churned ice cream over cookie, distributing entire batch evenly over surface.

   • Optional: add layers of caramel, nuts, sauce, etc. while spooning ice cream.

4. Immediately place remaining half-slab cookie over the top.

5. Lightly press top cookie to ensure full contact with ice cream.

6. Bring one end of plastic wrap over cookie, tightly wrapping the end and edges. 

7. Repeat with other end of plastic wrap. {Cookie + ice cream should be completely enclosed in plastic wrap.}

8. Immediately place pan containing cookie + ice cream in freezer.

9. Freeze until firm.

Cut sandwiches:

1. Transfer frozen unwrapped block to cutting board 

   • Optional: trim about 1/2" from all sides so that individual servings are all pretty. Eat the trimmed pieces immediately.

2. Using a large sharp knife (chef's knife recommended), cut large bar into individual servings

Serve immediately OR wrap each bar tightly in plastic wrap and freeze.

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Brenda’s tips:

• Recommended to make sandwiches approximately 1"x2" OR 2"x3"

  • 1x2=48 (excluding trimmed edges)

  • 2x3=16 (excluding trimmed edges)

  • And yes, Brenda uses a ruler

• Sandwich can remain in freezer as giant or individual servings for ~ a month, as long as it is tightly wrapped in plastic wrap

• Tasty tip: Make sure everything is prepared BEFORE ice cream maker finishes mixing 

  • While assembling the sandwiches, work in double-time to manage the ice cream without allowing it to melt

Timesaver tip:

Plan schedule from desired end time ("T"). . . 

• T minus 24 hrs: place removable bowl in freezer

• T minus 14 hrs: make ice cream mixture

• T minus 4 hrs: make & bake giant slab cookie

• T minus 3 hrs: start ice cream maker

• T minus 2 hrs 55 min: prepare 13"x9" with plastic wrap + invert half-slab

• T minus ~2 hrs 30 min: ***churn complete*** = assemble sandwiches

• T minus 2 hrs 20 min: place giant ice cream sandwich in freezer

• T minus 5 min: remove from freezer & cut into individual sandwiches

• T: serve

Vanilla Ice Cream Sandwich Cookie

This ice cream sandwich cookie might taste familiar…that’s because it’s a half batch of Brenda Cookie, without the chocolate chips.

Brenda affectionately calls this, “Giant Slab Vanilla Cookie.”

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Vanilla Ice Cream Sandwich Cookie

Cream together, mixing for approximately 5 minutes:

1/2 cup (4.5 oz) brown sugar

1/2 cup (4 oz) sugar

10 Tbsp (5 oz) butter, softened 

Then add, stirring until smooth: 

1 egg

1 tsp vanilla 

Sift dry ingredients together and fold into the above mixture:

1 3/4 cups (8.5 oz) flour

3/4 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/2 tsp coarse salt

Dough should be combined but still crumbly. Do not overmix! 

Prepare a half sheet pan (18"x13") 

• Line with parchment paper and 

• Lightly spritz with non-stick cooking spray

Scoop dough, using a large spoon or cookie scoop, distributing evenly over prepared surface. After transferring all of the dough to the sheet pan, use an offset spatula to gently spread the dough in an even layer to fill the sheet pan.

Bake at 350F for ~15 minutes. Cut in half (two pieces = ~13"x9" each).

Let cool completely.

No-Cook Basic Vanilla Ice Cream

For this recipe, a 1.5 qt capacity ice cream machine required (works in 2qt)

Before beginning this recipe:

• Review Brenda’s Homemade Ice Cream: Methodology post.

• Place the ice cream machine’s removable bowl in the freezer.

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No-Cook Basic Vanilla Ice Cream

To a quart-size resealable container, add:

3/4 cup sugar

2 cups milk

Mix well. Note: sugar should dissolve. 

Add:

1 cup heavy cream

1 Tbsp vanilla

Mix well.

Cover and refrigerate for 12-24 hours. Note: bowl needs to freeze for ~24 hours. After elapsed time:

1. Place frozen mixing bowl in ice cream machine

2. Turn machine on

3. Pour cold mixture into machine

4. Allow machine to mix until desired texture is created

Serve immediately or store in freezer.

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Brenda's tips:

• Serving size: ~8 (1/2 cup)

• Timesaver tip: Assemble ingredients (as directed above) in a quart jar. To mix, seal with lid and shake. Add additional ingredients, seal and shake.