Cut the fresh strawberriesi in small pieces. Add to mixer with two scoops ice cream.  

Beat on low for about two minutes until the strawberries are a bit smashed. Add the remaining ice cream and beat the mixture until it's very well incorporated.  

Place in a plastic container, sealed very well and refreeze until solid.  (four hours minimum)

Mix flour, baking powder salt and lemon zest

Mix flour, baking powder salt and grated lemon zest.

In a large bowl, cream the butter, add the sugar a bit at a time. Beat well after each addition.

Add the egg and vanilla, beat well.

Add the dry ingredients to the butter mixture and mix until incorporated.

The amount of milk needed will change depending on the size of egg. Add just enough milk to the recipe so that the dough gathers. Once gathered chill the dough for one hour.

Remove the chilled dough, and roll out on a lightly floured surface. Cut with a large heart-shaped cookie cutter.

Bake at 375 F for 8 to 10 minutes. Do not overbake these cookies as you need them soft enough to eat with a fork.

While your cookie is still hot, dip the top in white sugar. Set aside.

Place a sugar cookie, sugar side down.  Top with slightly softened ice cream. Place the second cookie sugar side up, forming a heart sandwich, make sure no ice cream melts down the side.

Place all the cookies on a parchment lined pan and wrap really well with plastic wrap to seal. Freeze until solid.