STRAWBERRY ICE CREAM SANDWICHES
1. In the bowl of a stand mixer, cream butter and sugar. Add vanilla, flour, salt; mix to just combine. Shape into a disk. Wrap in plastic; chill 30 min.
2. Heat oven to 350°F. Line a baking sheet with parchment paper. Place dough on paper;
1 roll out to ⁄4” thick. Bake 20 min. Let cool 12 min.; use a 3” biscuit cutter to cut 12 rounds. Discard scraps; cool.
3. Use biscuit cutter to cut strawberry ice cream* into 6 rounds. Make sandwiches.
4. Roll sandwiches in freeze-dried strawberries, if desired. Serve.
*For ice cream: In a bowl, toss 1 lb. sliced strawberries with ½ cup sugar. Cover, let sit 6 hrs. In a blender, blend strawberries,
11⁄2 cups each whole and skim milk, 2 cups heavy cream and 1 cup sugar until smooth. Pour into an ice cream maker; freeze according to instructions.
Line a baking sheet with parchment paper; spread ice cream over. Freeze 6 hrs.
PER SERVING: 572 cal, 6g protein, 68g carbs, 2g fiber, 43g sugar, 32g fat
These sweet treats will keep in the freezer forup to 2 weeks.