These Chocolate Raspberry Ice Cream Sandwiches are the perfect treat for any occasion. Imagine biting into soft, homemade chocolate cookies filled with rich, creamy no-churn raspberry ice cream. Not only do these sandwiches offer a delightful blend of flavors, but they also present beautifully for parties or family gatherings. Plus, they can be made ahead of time, making them a convenient dessert option that everyone will love.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of rich chocolate and tangy raspberry creates an irresistible taste sensation.
- No-Churn Ice Cream: Making the raspberry ice cream is easy and requires no special equipment—just whip it up and freeze!
- Versatile Treat: Perfect for birthdays, summer parties, or simply as a delightful snack at home.
- Make-Ahead Option: Prepare the ice cream sandwiches in advance and store them in the freezer for later enjoyment.
- Kid-Friendly Fun: Involve your children in assembling these sandwiches for a fun baking activity that they will cherish.
Tools and Preparation
To make your Chocolate Raspberry Ice Cream Sandwiches, you’ll need some basic kitchen tools. Having the right equipment makes the process smoother and more enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9×9” pan
- Parchment paper
- Rolling pin
- Cookie cutters
Importance of Each Tool
- Electric Mixer: Saves time when whipping cream or creaming butter and sugar, ensuring optimal texture.
- Parchment Paper: Prevents cookies from sticking to the pan, making cleanup easy while preserving cookie shape.
Ingredients
These Chocolate Raspberry Ice Cream Sandwiches are filled with a creamy No-Churn Raspberry Ice Cream, between two homemade Chocolate Sugar Cookies.
- 2 cups heavy cream (473 ml)
- 1 14 oz can Eagle Brand® condensed milk
- 2/3 cup raspberry preserve (or jam)
- 1 1/4 cups all-purpose flour (5.6 oz, 158 grams)
- 1/2 cup cocoa powder (1.76 oz, 50 grams)
- 3/4 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter (room temperature (4 oz, 113 grams))
- 3/4 cup granulated sugar (5.29 oz, 150 grams)
- 1 large egg
- 1 tsp vanilla extract
For Garnish
- 2 tablespoons fresh raspberries (optional)
How to Make Chocolate Raspberry Ice Cream Sandwiches
Step 1: Make the No-Churn Raspberry Ice Cream
- Place a 9×9” pan in the freezer for at least 30 minutes.
- Whip the heavy cream on medium-high speed until it achieves stiff peaks, about 2 minutes.
- Once stiff peaks form, add 1/3 cup of raspberry preserves and the can of Eagle Brand® Sweetened Condensed Milk to the bowl.
- Fold gently with a spatula until well combined.
- Line the bottom of your chilled pan with parchment paper and pour in the mixture evenly.
- Spoon the remaining raspberry jam on top and swirl it to create a marbled effect.
- Freeze overnight or for at least 8 hours.
Step 2: Prepare Chocolate Sugar Cookies
- Sift together flour, cocoa powder, baking powder, and salt in a bowl; set aside.
- Cream unsalted butter in an electric mixer for about 2 minutes until light and fluffy.
- Add granulated sugar to the butter and mix another minute until creamy.
- Beat in one large egg followed by vanilla extract until fully combined.
- Gradually fold in sifted dry ingredients with a spatula until dough forms; add milk if needed to help combine.
- Shape dough into a ball, wrap in plastic wrap, flatten into a disk, and refrigerate for 3 hours.
Step 3: Bake Cookies
- Preheat your oven to 350ºF (175ºC).
- Divide chilled dough into four parts; work with one part at a time while keeping others covered.
- Lightly flour your counter or use wax paper to roll out dough to about 1/4” thickness.
- Use cookie cutters to cut out shapes; place them on a lined baking sheet.
- Bake cookies for approximately 8 to 10 minutes; they should look set yet soft.
- Allow cookies to cool on trays as they firm up.
Step 4: Assemble Your Sandwiches
- Optionally drizzle melted white chocolate or dark chocolate on top of cooled cookies and sprinkle with freeze-dried raspberries for decoration.
- Use a cookie cutter to cut out rounds of ice cream from your frozen mixture; place between two cookies to form sandwiches.
- For best results when making ahead, ensure cookies are soft but not overbaked so they remain chewy after freezing.
- After assembling sandwiches, return them to the freezer immediately for at least a few hours before serving.
Enjoy these delightful Chocolate Raspberry Ice Cream Sandwiches as a treat that is sure to impress friends and family!
How to Serve Chocolate Raspberry Ice Cream Sandwiches
These delectable Chocolate Raspberry Ice Cream Sandwiches are perfect for any occasion, whether it’s a summer barbecue or a cozy family dinner. Here are some fun serving suggestions to enhance your dessert experience.
With Fresh Berries
- Serve with a side of fresh raspberries or strawberries to add a burst of flavor and color to your plate.
Drizzled with Chocolate Sauce
- A drizzle of warm chocolate sauce on top elevates the presentation and adds extra sweetness.
Topped with Whipped Cream
- A dollop of freshly whipped cream can add a light and airy texture, making each bite even more delightful.
Served à la Mode
- Pair your ice cream sandwiches with a scoop of vanilla or chocolate ice cream for an indulgent treat.
On a Dessert Platter
- Arrange several ice cream sandwiches on a decorative platter along with other treats for an eye-catching dessert display.
With Mint Leaves
- Garnish each sandwich with fresh mint leaves for a refreshing touch that complements the rich chocolate and raspberry flavors.
How to Perfect Chocolate Raspberry Ice Cream Sandwiches
To ensure that your Chocolate Raspberry Ice Cream Sandwiches turn out perfectly every time, consider these helpful tips.
- Chill the Dough: Always refrigerate your cookie dough for at least 3 hours. This helps in maintaining the structure and prevents spreading during baking.
- Monitor Baking Time: Keep an eye on your cookies while they bake. Remove them from the oven when they look set but still soft; they will firm up as they cool.
- Use High-Quality Ingredients: Opt for premium cocoa powder and raspberry preserves for richer flavor in both the cookies and ice cream.
- Experiment with Mix-ins: Feel free to add chocolate chips or nuts to the cookie dough for added texture and flavor variations.
- Keep Them Frozen After Assembly: Once assembled, place your sandwiches back in the freezer immediately. This keeps them firm and easy to eat later.
Best Side Dishes for Chocolate Raspberry Ice Cream Sandwiches
These ice cream sandwiches pair well with various side dishes that can complement their rich flavors. Here are some great options to consider:
- Fruit Salad: A light and refreshing mix of seasonal fruits balances out the sweetness of the ice cream sandwiches.
- Chocolate-Covered Strawberries: These elegant treats make a classic pairing, offering a sweet and slightly tart contrast.
- Mini Cheesecakes: Individual cheesecakes provide a creamy texture that works wonderfully alongside these icy desserts.
- Pecan Pie Bars: The nutty flavor of pecan pie bars contrasts beautifully with the soft chocolate cookies.
- Caramel Brownies: Rich brownies drizzled with caramel sauce create a decadent dessert plate when served alongside ice cream sandwiches.
- Lemon Sorbet: A scoop of lemon sorbet offers a zesty twist that refreshes the palate after enjoying something sweet.
Common Mistakes to Avoid
Making Chocolate Raspberry Ice Cream Sandwiches can be fun, but avoid these common mistakes for the best results.
- Using stale ingredients: Always check the freshness of your baking ingredients, especially the baking powder and cocoa powder. Using fresh ingredients ensures better flavor and texture in your cookies.
- Overmixing the cookie dough: When combining wet and dry ingredients, mix just until a dough forms. Overmixing can lead to tough cookies, which won’t pair well with the creamy ice cream.
- Not chilling the dough: Chilling the cookie dough is crucial for achieving the right texture. If you skip this step, your cookies may spread too much while baking.
- Ignoring cooling time: Allow cookies to cool completely before assembling the sandwiches. This prevents the ice cream from melting too quickly and keeps your sandwiches intact.
- Skipping parchment paper: Always line your baking sheets with parchment paper or a silicone mat. This helps prevent sticking and makes cleanup easier.
Storage & Reheating Instructions
Refrigerator Storage
- item Keep any leftover sandwiches in an airtight container.
- item They will last in the refrigerator for up to 2 days.
- item Place parchment paper between layers to avoid sticking.
Freezing Chocolate Raspberry Ice Cream Sandwiches
- item Wrap each sandwich tightly in plastic wrap or aluminum foil.
- item Store them in a freezer-safe container or bag.
- item They can be frozen for up to 3 months without losing quality.
Reheating Chocolate Raspberry Ice Cream Sandwiches
- Oven: Preheat to 350ºF and warm for about 5 minutes to soften slightly before serving.
- Microwave: Use low power settings; heat for no more than 10 seconds to avoid melting ice cream.
- Stovetop: Place a sandwich in a skillet over low heat for about 1-2 minutes, just until slightly warm.
Frequently Asked Questions
These FAQs will help you better understand how to make and enjoy Chocolate Raspberry Ice Cream Sandwiches.
Can I use store-bought raspberry ice cream?
You can definitely use store-bought raspberry ice cream if you’re short on time. Just make sure it’s soft enough to scoop easily!
How do I customize my Chocolate Raspberry Ice Cream Sandwiches?
Feel free to mix things up! You can add nuts, chocolate chips, or even different flavors of jam between your cookies for a twist.
What should I do if my cookie dough is too dry?
If your dough feels crumbly or dry, simply add a teaspoon of milk or water at a time until it comes together nicely.
How long do these ice cream sandwiches last?
When properly stored, your Chocolate Raspberry Ice Cream Sandwiches can last up to 3 months in the freezer. Just make sure they’re wrapped well!
Final Thoughts
These Chocolate Raspberry Ice Cream Sandwiches are not only delicious but also versatile. You can customize them with various flavors and toppings to suit your taste. Try making them today, and enjoy a delightful frozen treat that’s perfect for any occasion!
Chocolate Raspberry Ice Cream Sandwiches
Indulge in the delightful combination of rich chocolate and tangy raspberry with these Chocolate Raspberry Ice Cream Sandwiches. Perfect for any occasion, these treats feature soft, homemade chocolate cookies filled with creamy no-churn raspberry ice cream. Not only do they offer a stunning presentation for gatherings, but they can also be prepared in advance for effortless enjoyment. Whether it’s a summer barbecue or a cozy family evening, these ice cream sandwiches are sure to impress both kids and adults alike.
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) Eagle Brand condensed milk
- 2/3 cup raspberry preserves
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Prepare the no-churn raspberry ice cream by whipping heavy cream until stiff peaks form, then fold in raspberry preserves and condensed milk. Freeze overnight.
- For the cookies, sift dry ingredients together, cream butter and sugar, then mix in egg and vanilla. Chill the dough for at least three hours.
- Preheat oven to 350°F (175°C), roll out chilled dough, cut into shapes, and bake for 8-10 minutes.
- Assemble by placing scoops of frozen ice cream between two cooled cookies.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 303
- Sugar: 22g
- Sodium: 145mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 36mg
Keywords: Use high-quality cocoa powder for richer flavor. Customize by adding chocolate chips or nuts to the cookie dough.