Best Black Raspberry Ice Cream Sandwiches Recipes

Almond Florentine and Black Raspberry Chip Ice Cream Sandwiches image

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup (1/2 stick) unsalted butter
6 tablespoons sugar
1/4 cup heavy whipping cream
2 tablespoons plus 1 teaspoon all purpose flour
3/4 cup sliced almonds
1 pint black raspberry chip ice cream or other raspberry-flavored ice cream

Steps:

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt butter in medium saucepan over medium-low heat. Mix in sugar, cream, and flour, then almonds. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through, about 10 minutes. Remove from heat. Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.
Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Cool cookies completely on sheets.
Do ahead: Can be made 1 day ahead. Store airtight at room temperature.
Soften ice cream slightly in microwave at 10-second intervals on very low setting. Place 6 cookies, flat side up, on work surface. Mound 1/4 cup ice cream onto each; flatten gently with spatula. Top with another cookie, flat side down, and press very gently to adhere. Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days.

Black Raspberry Ice Cream Sandwiches image

Provided by Food Network Kitchen

Time 5h

Yield 8 servings

Number Of Ingredients 12

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice
1 teaspoon pure vanilla extract
1/3 cup sour cream
Sanding sugar, for sprinkling
2 pints black raspberry chip ice cream

Steps:

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the egg, lemon zest, lemon juice and vanilla. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the sour cream.
Roll the dough into 16 balls. Arrange on the baking sheets; sprinkle with sanding sugar. Bake until the edges are set, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
Sandwich the ice cream between the cookies. Freeze until firm, 3 hours.