In my opinion, there is no greater dessert than an ice cream cookie sandwich Over the weekend I came down with the dreaded “summer cold”, I think I probably overdid it last week. This year has been very unusual in terms of changes and opportunities. I know all too well that change is the only constant in life, but man, it’s put me through the emotional wringer so far this year. Whenever I feel overwhelmed by new stuff going on, I react by buckling down, over scheduling, and trying to wrestle full control of anything I can. If you resist change for long enough, your body will eventually force you into submission. Hence, my summer cold.
I hear you loud and clear body. I need to just step back, chill out for a second, then reevaluate with a clear mind.
Cooking (actually creativity of any kind) has always been a stress reliever for me. I love to just zone out, focus on the project at hand, and forget the rest of the world for a while. Over the weekend, between nose blowing and obsessive hand washing, I peacefully concocted these snickerdoodle and roasted strawberry ice cream sandwiches. It was an involved process. There were a lot of steps, and it took some patience, but the end reward was soooooooooooooo worth it. Not only were they super delicious, but I also gained some much needed mental clarity.
Right now, I’m feeling ready to tackle whatever this summer and the rest of 2015 has to throw at me, but I know if the stress builds up too much, and if life starts to feel overwhelming again, I can always just make an ice cream sandwich to make it all better.
- ¾ lb fresh strawberries, rinsed and hulled
- 2 tablespoons sugar
- 1 tablespoon aged balsamic vinegar
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- One batch of Snickerdoodle Cookies
- Fresh roasted strawberry ice cream
- Heat oven to 325 degrees.
- Toss strawberries with 2 tablespoons sugar and balsamic vinegar, and spread on a baking sheet. Roast in the oven for 30-40 minutes until soft. Allow to cool.
- Once cooled, finely chop, or puree the strawberries using an immersion blender.
- In a large bowl whisk together milk, heavy cream, 1 cup sugar, salt, vanilla, and strawberries. Pour mixture into the freezer bowl of an ice cream maker and freeze according to manufacturers instructions.
- Take two snickerdoodle cookies and sandwich ¼ cup fresh strawberry ice cream between them. Enjoy!