I received a sample bottle of Niewlsen-Massey Madagascar Vanilla in order to help facilitate the writing of this article. All thoughts and opinions about the product are completely my own.
Did you know that July is National Ice Cream Month? That’s right whole month devoted to the cool, creamy goodness of all those ice cream treats that can be bought or made. A month like this deserves some major love so in honor of it I have made some Birthday Cake Ice Cream Sandwiches and thanks to Nielsen-Massey Vanillas the taste can’t be beat.
Nielsen-Massey Vanillas are my favorite vanillas to buy. The quality and taste can’t be beat and I can get not only Madagascar Vanilla from them but I can also get Tahitian Vanilla, Mexican Vanilla and Vanilla Bean Paste. I kind of have an addiction for their Vanilla Bean Paste. You get all those lovely flecks of vanilla beans in your baking, which makes it all so pretty and so yummy.
I decided to take my Madagascar Vanilla and create an ice cream sandwich that I knew would be a hit with my kids. I wanted to go with one of their favorite ice cream flavors and just make it perfect for them to eat on a hot July day. Since they love Birthday Cake Ice Cream with its cake batter flavor and swirls of frosting I thought how perfect, fun and festive that would be for National Ice Cream Month but since this week is also the 4th of July I decided to go with a red, white and blue color scheme.
If you have never made your own ice cream at home I highly encourage it. Since you control the ingredients you can make it as rich and decadent or as light and healthy as you want it to be. You can get brave and try all kinds of different flavor combinations and most ice creams are fairly quick to make. The part that makes ice cream sandwiches difficult is waiting. First you have to make the ice cream, then you have to make your cookies to sandwich the ice cream between, next is assembly and finally freeze time. If your like me though, you’ll be sampling as you go along so you’ll know that it’s well worth the wait.
- 2 c. heavy whipping cream
- 1 c. whole milk
- 1/3 c. sugar (This is optional, the cake mix and frosting will add some sugar to the finished ice cream so you can skip it is you want to eliminate so sugar and calories.)
- 1 c. Funfetti cake mix
- 2 tsp. Nielsen-Massey Madagascar Vanilla
- 1 can of Funfetti frosting
- 2 tbsp. confectioner's sugar
- 1/2 tsp. Nielsen-Massey Madagascar Vanilla
- Food coloring of choice
- For the Sandwich Cookies
- 1 box of Funfetti cake mix
- 2 eggs
- 1/2 c. vegetable oil
- 1/2 tsp Nielsen-Massey Madagascar Vanilla
- Use the sprinkles included with the frosting or other sprinkles
- Make sure that you have frozen your ice cream maker bowl for at least 24 hours.
- In a blender, place all of the ice cream ingredients (add sprinkles from cake mix if not already in the cake mix) and blend until smooth. Refrigerate the ice cream mixture for at least two hours.
- After the two hours is up pour the ice cream mixture into your ice cream maker and turn it on. Follow your ice maker's instructions for how long to blend but most will be between 20-30 minutes.
- While the ice cream is blending open up your frosting and stir in the confectioner's sugar, vanilla and food coloring until well blended. You can divide the frosting and other ingredients in half and then do two colors as I did. Place the frosting in a plastic baggie and snip one of the corners. Line a jelly roll sheet with foil and plastic wrap. Evenly spread the ice cream over half of the pan vertically. Next pipe lines of frosting over the top. The entire top doe snot need to be covered with frosting. Fold the uncovered half of the plastic wrap and foil over the ice cream and lightly smooth the top so that it's even and the frosting goes into the soft ice cream. Place in the freezer for 2-3 hours.
- Preheat oven to 350° and spray a cookie sheet or ice cream sandwich pan with baking spray.
- In a large mixing bowl combine all of the ingredients and mix well with a fork. If you are just making round cookies drop mounds using a cookie scoop. If you are using an ice cream sandwich pan use the cookie scoop to drop one scoop into each cavity. Press the dough out until it covers the bottom of the cavity.
- Bake for 8-10 minutes and then cool for about 5 minutes before removing from pan. Finish cooling on a wire rack completely before assembling the ice cream sandwiches.
- Using one of the cookies as a guide, cut the ice cream into rectangles or use a circular cookie cutter to make circles. Place the ice cream between two of the cookies and lightly press them together. Roll edges in sprinkles. Wrap each sandwich in plastic wrap or freezer paper and then freeze for 3-4 hours. Then eat and enjoy.
Following are some tips and shortcuts from Nielsen-Massey for making and personalizing your own homemade ice cream sandwiches:
- 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 ice cream recipe 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.
Now how about a chance for you to win your own 2oz. bottle of Nielsen-Massey Madagascar Vanilla to use in your own ice cream project this month?
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