Best Raspberry Orange Ice Cream Sandwiches Recipes

Raspberry Orange Italian Ice image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 50m

Yield 4 servings

Number Of Ingredients 4

2 cups raspberries, plus a few for garnish
1/4 cup orange juice
1/4 cup sugar
2 1/2 cups ice

Steps:

Place a 9-by-13-inch pan in the freezer.
Add the raspberries, orange juice and sugar to a blender and blend until smooth. Using a sieve, strain the mixture into a bowl and discard the seeds. Return the fruit puree to the blender, add the ice and blend until smooth again. Pour into the chilled pan and transfer to the freezer.
After 20 minutes, scrape the pan with a fork to create a slushy consistency. Return to the freezer for an additional 20 minutes. Scoop and serve with a few raspberries.

Fresh Orange Trifle with Ladyfingers, Raspberries and Boozy Cream image

Provided by Kardea Brown

Categories dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 1/2 cups granulated sugar
8 large eggs
Zest of 2 navel oranges and juice of 1 (about 1/4 cup juice)
1 lemon, juiced (about 2 tablespoons)
Pinch of kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, cubed
4 cups heavy cream
8 ounces mascarpone cheese
5 tablespoons confectioners' sugar
1/4 cup orange liqueur, such as Grand Marnier
One 7-ounce package ladyfingers cookies
2 cups fresh raspberries
1 navel orange, halved and cut into half-moons

Steps:

For the orange curd: Whisk together the granulated sugar, eggs, orange zest and juice, lemon juice and salt in a medium saucepan. Place over medium-low heat and cook, whisking constantly, until the mixture thickens to the consistency of a pudding, 7 to 8 minutes. Remove from the heat and stir in the butter a couple of cubes at a time. Set aside to cool.
For the trifle: Beat the heavy cream to stiff peaks in a large bowl with an electric mixer. In another bowl, stir together the mascarpone, confectioners' sugar and liqueur. Gently fold the mascarpone mixture into the whipped cream.
Dollop a quarter of the cream mixture on the bottom of a 3-quart trifle dish. Cover with a layer of ladyfingers, breaking them up if necessary to cover the bottom of the dish entirely. Spread a third of the curd over the cookies. Cover with about 1/2 cup of the raspberries, spreading them evenly. Dollop and spread one-quarter of the cream mixture on top of the raspberries. Repeat the layers of cookies, curd, raspberries and cream mixture 2 more times, ending with the cream mixture (the layers will depend on the size and shape of your dish; you might have more or less layers). Chill the trifle for at least 1 hour and up to overnight.
When ready to serve, decorate the top of the trifle with the orange slices and remaining raspberries.

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.