Chocolate Raspberry Ice Cream Sandwiches

If there were an official ice cream season, I’d say we’re in it right now. Most of us crave cool treats when it’s hot outside. I have one friend who eats ice cream for dessert all year round, even when there are two feet of snow on the ground. I’m not really one of of those people. I tend towards warmer, more comforting desserts during the cold months. But right now, I’m loving frozen treats like ice cream, sorbet and frozen fruit. Freezing fruit is such a healthy way to cool off and get your dessert fix at the same time. We love frozen grapes, bananas and even berries. So when I was thinking about making ice cream sandwiches, I really wanted to include fruit in them. And since we are in the thick of berry season, raspberries were a natural choice. Nothing complements raspberries like chocolate does, and so these Chocolate Raspberry Ice Cream Sandwiches were born.

Making the raspberry ice cream

Now, it’s summer and you know my mantra is never work too hard in the kitchen. So although I do have an ice cream maker and I do use it, I wanted to make these ice cream sandwiches easier to put together. So we’re using quality vanilla ice cream and blending fresh raspberries into it. And in 5 minutes vs. 24 hours, you have raspberry ice cream. Breyers is my go-to ice cream brand. I grew up on it, and I still consider it to be the best. It has the shortest list of ingredients which is always a sign of quality.

Making the cookies for these Ice Cream Sandwiches

For the cookies, I adapted my regular sugar cookie recipe to make them chocolate sugar cookies. They’re nothing fancy – in fact, you can dress them up any way you want (which is really the whole point of a sugar cookie) with frosting or decorations, or just leave them alone and dunk them in a big glass of milk. They come out crisp and light, not overly sweet. You will have extra cookies after you make these Chocolate Raspberry Ice Cream Sandwiches, and I highly recommend dunking them.

Making the chocolate shell

And finally, we’re doubling down on chocolate flavor with our own homemade chocolate shell coating. What exactly is it about chocolate shell coating that is so thrilling? Maybe it’s just me. But when I was a kid, it was a special thing. Probably because we only had it when we would visit my grandmother in Florida.

Grandmom would have Magic Shell and vanilla ice cream for us whenever we stayed with them. I remember watching it harden after she poured it over our ice cream and then gently tapping it with the back of my spoon, making small cracks in it before completely digging in. Who knew it was so easy to make your own Magic Shell?

Simply place chocolate chips and a little coconut oil in a bowl and microwave until melted. Literally two ingredients and it comes together in under a minute. Now, that’s what I mean about easy summer cooking.

These Chocolate Raspberry Ice Cream Sandwiches are best stored individually, wrapped in plastic wrap or freezer bags. You won’t have to store them for long, though. If your house is anything like mine, they’ll disappear quickly! Enjoy!

Chocolate Raspberry Ice Cream Sandwiches

Fresh raspberry ice cream sandwiched between chocolately cookies & dipped in chocolate shell

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

freezing 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

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The Cookies (about 2 dozen)

• 2 cups flour
• 2/3 cups cocoa powder
• 1/2 tsp. kosher salt
• 2 sticks unsalted butter room temperature
• 1 cup sugar
• 1 tsp. vanilla
• 4 egg yolks

The Ice Cream

• 1 1.5 quart container of quality vanilla ice cream
• 2 cups fresh raspberries

The Chocolate Shell

• 1 cup semi-sweet chocolate chips
• 2 Tbsp. coconut oil
• .

Instructions

 

• Make the cookies: Whisk together the flour, salt and cocoa powder. In a separate bowl, beat the butter, sugar and vanilla until fluffy. Beat in the egg yolks until well combined. Beat in the flour mixture. Form the dough into 2 disks, wrap tightly and chill in the refrigerator for at least one hour.
• Preheat oven to 350 degrees. Allow chilled dough to sit out at room temperature for 10-15 minutes, then roll it out onto a floured surface until 1/4 thick. Using a round cookie or biscuit cutter, cut circles in the dough and place onto a parchment-lined baking sheet. Bake 13-15 minutes.
• Make the ice cream: Allow ice cream to sit at room temperature for 10 minutes. Dump the ice cream into a large bowl and let it soften another 10 minutes. Mix the raspberries into the softened ice cream with a flexible spatula, smashing some of the berries and leaving some larger pieces. Cover and re-freeze.
• Make the chocolate shell: Place chocolate chips and coconut oil into a microwave safe bowl. Microwave on high power for 15 seconds, then stir well. Microwave in 15 second intervals, stirring well between each interval, until smooth.
• To assemble the sandwiches, place a rounded scoop of ice cream onto one cookie and place another cookie on top, gently pressing down. Dip ice cream sandwich into the chocolate shell or drizzle on top. Place ice cream sandwiches on a baking sheet and place back in the freezer for 5 more minutes. Serve or wrap individually for storage.

Keyword dessert, ice cream

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