Best Raspberry Cream Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ALMOND FLORENTINE AND BLACK RASPBERRY CHIP ICE CREAM SANDWICHES



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



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.

CHOCOLATE RASPBERRY ICE CREAM SANDWICHES



Chocolate Raspberry Ice Cream Sandwiches image

Provided by Trisha Yearwood

Categories     dessert

Time 7h15m

Yield 6 ice cream sandwiches

Number Of Ingredients 11

3 pints vanilla ice cream, softened
2/3 cup raspberry preserves
1 3/4 cups all-purpose flour, plus additional for dusting
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups packed light brown sugar
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
1 large egg
Red and blue sprinkles, to coat

Steps:

  • For the ice cream: Line a 9-by-13-inch baking dish with plastic wrap. Spoon the ice cream into a large bowl, then add the preserves. Mix the preserves into the ice cream, leaving it somewhat swirled if possible. Spread the ice cream evenly in the prepared baking dish. Cover with plastic wrap and freeze until very firm, at least 3 hours.
  • For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Whisk together the flour, cocoa powder, baking powder and salt in a bowl.
  • Beat together the sugar and butter in a separate large bowl with an electric mixer until light and fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the flour mixture a little at a time, beating until incorporated; knead with your hands a few times to mix in the remaining flour and bring everything together.
  • Turn the dough out onto a lightly floured piece of parchment. With a floured rolling pin, roll the dough out to a 1/4-inch-thick circle, about 12 inches in diameter. Cut out as many 3 1/2-inch rounds as possible. Gather the scraps and cut out more rounds. Repeat until you have 12 rounds.
  • Arrange the cookies on the prepared baking sheets about 1/2 inch apart. Bake until just set on top, about 8 minutes. Cool completely on the baking sheets on a rack.
  • Assemble the cookies: Working quickly, remove the plastic wrap from the ice cream and use a 3-inch cookie cutter to cut out a round of ice cream (lift the plastic wrap from the bottom to help you lift out the round). Sandwich the ice cream between 2 cookies. Sprinkle on red and blue sprinkles along part of the sides and immediately transfer the ice cream sandwich to a plate in the freezer. Repeat with the remaining cookies to make 6 ice cream sandwiches. (The ice cream scraps can be gathered and kept frozen in an airtight container). Freeze the sandwiches until firm enough to serve, 3 to 4 hours.

RASPBERRY-ORANGE ICE CREAM SANDWICHES



Raspberry-Orange Ice Cream Sandwiches image

Our Test Kitchen uses orange to add a surprisingly fresh and fruity flavor to this elegant sorbet sandwich with white chocolate curls.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12-15 servings.

Number Of Ingredients 5

Brownie for Ice Cream Sandwiches
1/2 to 1 teaspoon grated orange zest
4 cups raspberry sorbet, softened
1 package (10 ounces) frozen sweetened raspberries, thawed and drained
White chocolate curls, optional

Steps:

  • Prepare batter for Brownie for Ice Cream Sandwiches; stir in orange zest. Bake and cool according to recipe directions. Cut brownie in half widthwise. In a bowl, stir sorbet and raspberries together. Spread sorbet mixture over one brownie half. Turn over remaining brownie half; place over sorbet. Cover and freeze on a baking sheet 2 hours or until firm. , Cut into bars, squares or desired shapes. Dip sides of ice cream sandwiches in chocolate curls if desired. Wrap in plastic; freeze until serving.

Nutrition Facts :

RASPBERRY CREAM SANDWICHES



Raspberry Cream Sandwiches image

A filling made with sweetened pureed berries, heavy cream, and white chocolate is tucked between two vanilla-bean cookies.

Yield Makes 3 dozen

Number Of Ingredients 12

1 3/4 cups all- purpose flour
1 teaspoon baking soda
1/2 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 1/3 cups fresh raspberries (1/2 pint)
2 teaspoons sugar
7 1/2 ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream

Steps:

  • Preheat oven to 350°F. Make cookies: Whisk together flour, baking soda, and salt. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add egg, vanilla extract, and vanilla seeds; reserve bean for another use. Mix until smooth. Reduce speed to low; gradually mix in flour mixture.
  • Using a 1-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake, rotating sheets halfway through until golden and just set, 8 to 10 minutes. Let cool on parchment on wire racks.
  • Make filling: Puree raspberries and sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds.
  • Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow, steady stream. Add reserved raspberry mixture; slowly whisk until pale, about 3 minutes. Refrigerate 30 minutes.
  • Assemble cookies: Spread 1 tablespoon filling onto the bottom of one cookie; sandwich with another. Repeat. Cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 2 days.

Related Topics