Raspberry Ice Cream Sandwiches
 
Prep time
Cook time
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Layers of gooey raspberry ice cream sandwiched between homemade sugar cookies that are soft and chewy, this easy-to-assemble dessert is a great crowd-pleaser and can be whipped up in no time.
Author:
Serves: 6
Ingredients
  • 1 litre vanilla ice cream
  • 1 cup raspberries (slightly mashed)
  • 8oz butter (softened)
  • ¾ cup caster sugar
  • 2 tsp vanilla extract
  • 1 egg yolk
  • 2¼ cups all-purpose flour (sifted)
Directions
  1. Prepare the Raspberry Ice Cream:
  2. Allow the ice cream to soften a little before transferring to a bowl and stirring through the raspberries. Using a spatula, smooth the mixture into a rectangular container about 1 inch deep, lined with baking paper, and freeze overnight.
  3. Bake the Vanilla Cookies:
  4. Beat the butter and sugar with an electric mixer until pale and creamy. Add the vanilla and egg yolk and beat to combine. Beat in the flour until a smooth dough forms. Wrap in plastic and place in the fridge for 30 minutes, or until firm. Meanwhile, preheat the oven to 180C (350F) and line a baking tray with paper.
  5. Roll the dough out between two sheets of paper until 5mm (1/4 in) thick. Using a round, fluted 7cm (1 inch) cookie cutter, cut 12-14 rounds. Bake for 15-20 minutes, or until golden brown. Cool for 10 minutes on the tray, then pop them into the freezer until ice-cold.
  6. Assemble the Sandwiches:
  7. Using the same fluted cookie cutter, cut 6 rounds of raspberry ice cream (you may wish to run the cutter under hot water first to make this easier!). Carefully sandwich the ice cream rounds between two vanilla cookies and ta-da, you're all set for Valentine's Day dessert.
Notes
It is best to assemble the sandwiches an hour before serving, and refrigerate them. However, you can store them in the freezer wrapped in baking paper for up to a week.
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/ice-cream-sandwich/