STRAWBERRY ICE CREAM SANDWICH RECIPES

Steps:

• If grilling, heat the grill. If griddling, heat your griddle or pan to medium.
• Using a fork, mash strawberries with 1 tablespoon sugar until saucy with fine chunks.
• On a cutting board, open buns, leaving them connected on one edge. Brush the cut, flat surfaces with the melted butter and sprinkle lightly with sugar.
• Cook buns, buttered side up, until lightly toasted underneath, 1 to 2 minutes. Flip and toast the buttered sides until golden and the sugar caramelizes, imparting a nice sheen, 2 to 3 minutes. (You may need to rotate the buns to ensure even coloring and adjust heat lower, or move to a cooler spot if using a grill.) Transfer to a cutting board and let cool before assembling.
• Drizzle open buns with a little Amaro, if using. Top each bottom half with a spoonful of strawberry mash, followed by a single scoop of ice cream, then another spoonful of strawberry mash. Close up sandwiches and serve immediately.

Steps:

• In a blender, combine egg whites, sugar, heavy cream, whole milk and vanilla until blended. Refrigerate for at least one hour or up to 24 hours. Pour egg mixture into the base of an ice cream maker. Process according to manufacturer's directions, adding chopped strawberries during the last few minutes of churning. Meanwhile, line an 8 x8 in pan with two sheets of plastic wrap that are arrange like a cross. Be sure to allow enough over hang so that the sandwiches will be easy to remove. Line 9 graham cracker halves in the pan. Pour ice cream over crackers and top with remaining 9 crackers. Loosely cover sandwiches and place in the freezer until set. Carefully remove the ice cream sandwiches using the plastic wrap as handles. With a knife, section out each ice cream sandwich. Wrap each individual sandwich with plastic wrap and place them in the freezer until ready to serve.