So, the weather is quickly taking a turn and my backyard production is almost over. That includes my fruit trees, squashes, and peppers. However, I still have tomatoes and herbs available and my grape vines will be ready in mid-fall. That being said the crickets are out with their annoying loud noise almost the whole day, reminding me that the beautiful summer is almost over. They don’t rest so we can have some peace and quiet. 😆 About today’s recipe: These Ice cream sandwiches make a delightful treat to please folks of all ages. You can experiment with so many flavors and toppings when it comes to this dessert. My homemade ice cream sandwiches feature a light and refreshing Ice cream swirled with homemade strawberry sauce and sandwiched between two wholesome graham wheat crackers. You can dip and decorate the exposed ends in whatever you like. I hope you enjoy them as much as I do.😍 MEK Wholesome Homemade Ice-cream Sandwiches 1 cup, 8 Oz. heavy whipping cream 12 Oz. or 1 1⁄2 blocks cream cheese- softened 1⁄4 sour cream or mascarpone 1 cup whole milk 10 Oz. condensed milk or 3⁄4 of the 14 Oz. can- Chilled Vanilla bean Strawberry sauce: 400 g of strawberries 2 tbsp sugar 1 tbsp water Lemon zest or a tsp of lemon juice For the crackers: Whole-wheat pastry flour 2 cups (240 g) You can replace it with atta 1⁄2 cup or 56 g all-purpose flour 1⁄2 cup packed brown sugar 3⁄4 tsp baking powder 1⁄2 tsp baking soda 1⁄2 tsp salt 1⁄2 tsp cinnamon powder 1⁄8 tsp grated nutmeg 7 tbsp soft butter 3 tbsp or 60 g honey 3 tbsp or 1 1⁄2 Oz. whole milk 1 egg 1 tbsp extra sugar for sprinkling on the top We need a half-sheet pan for baking crackers and the oven should be heated to 350F. Combine the heavy creme and cream cheese in a blender jug and blend for 3 seconds. Then add the rest of the ingredients and blend for a few more seconds. By using a blender jug you don't have to strain the mixture. Otherwise, strain the mixture after mixing to remove the cream cheese lumps. Transfer the mixture to an ice cream machine and churn it as per the machine's instructions. Then transfer to a freezer-safe bowl and spread some strawberry sauce over the top. Swirl it around a bit to combine. Then transfer to the freezer for four hours before serving. Prepare the strawberry sauce by combining everything and cooking on low heat till the strawberries are tender. Blend to a puree and let it cool. Now combine and whisk all the dry ingredients for the crackers. Add butter and honey to it and mix till crumbly looking. Whisk together milk and egg and pour it over. Knead it into a smooth dough. Shape it into a disk. Take two parchment papers and transfer the dough to it. Start spreading it with your hands initially. Then put the second piece of parchment on top and start rolling it out. Roll it into 1⁄8 inch thickness. Keep cutting the edges with a knife and keep rolling it out into a uniform rectangle. Using a ruler mark the dough in the desired size of crackers. Make marks on the top half surface of the dough. Then poke holes in the surface. Sprinkle some sugar on top to get that real look. Transfer it to the preheated oven and bake on the middle rack for 25 minutes. Remove promptly from the oven and let them cool completely. Assemble your dessert as can be seen in the video. It's better to cut out rectangles of the ice cream for a good look at the sandwich. Dip the exposed ends in chopped strawberries or nuts. Enjoy!❤️