2 cups mixed Driscoll’s Strawberries, Raspberries, Blackberries, or Blueberries
1/2 cup sugar
1 container (1.5 quarts) good quality vanilla ice cream
8 graham crackers, halved
PLACE 2 cups mixed berries into a saucepan. (STEM and CORE and SLICE strawberries if using.)
ADD 1/2 cup sugar.
BRING to a boil over high heat.
REDUCE temperature to low.
STIR and CRUSH berries.
ALLOW mixture to SIMMER 5 minutes.
ALLOW berry mixture to COOL to room temperature.
TRANSFER mixture to refrigerator to CHILL thoroughly.
REMOVE 1 container (1.5 quarts) good quality vanilla ice cream from freezer and ALLOW to rest at room temperature 10 – 15 minutes until softened.
TRANSFER ice cream to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
ADD one-quarter of berry mixture.
BLEND gently until combined. Do not over mix.
ADD remaining berry mixture and BLEND gently just until swirled. Do not over mix.
PLACE 1 graham cracker half onto each of 8 dessert plates.
SCOOP 1 – 2 scoops ice cream over each graham cracker half.
COVER each ice cream sandwich with a second graham cracker half.
PRESS DOWN top graham cracker gently to secure.