Chocolate Raspberry Ice Cream Sandwiches

Ahhh, February. Oh how I love this month. Our first hint of Spring is here, Valentine’s Day (or, even better, Galentine’s Day!) is right around the corner, and I can eat heart-shaped sugar again.

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So, today I’m sharing my made-from-scratch raspberry ice cream sandwiches. They’re best made ahead of time, which is actually ideal because the last thing you want to do on date night or Valentine’s Day is be distracted by a labor intensive dessert. The taste can only be described as romantic af. And the wow factor is a big payoff – this looks a lot more impressive than it actually is.

Win, win, win in my book. 😘

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Here’s what you do.

Chocolate Raspberry Ice Cream Sandwiches

ingredients

for the cookies:

1 cup all-purpose flour

¾ cup cocoa powder

¾ tsp baking powder

¾ tsp salt

1.5 sticks unsalted butter, room temperature

1 cup granulated sugar

2 eggs

for the ice cream: 

1.5 cups fresh raspberries

3/4 cup whole milk

1.5 cups heavy cream

2/3rd cup granulated sugar

pinch of salt

1.5 tsp vanilla extract

 

directions

for the ice cream:

add the raspberries to a food processor and pulse until roughy chopped.

in a mixing bowl combine the milk, heavy cream, sugar, salt, vanilla extract, and raspberries. stir to combine, then transfer to an ice cream maker for churning. follow manufacturer instructions.

take a 9×13 inch baking dish and fit a piece of parchment paper inside it so that it completely covers the bottom and all sides. transfer the ice cream to the baking dish, spreading it out till it’s flat and level. Place the dish in the freezer for 4 hours, or ideally overnight.

for the cookies:

preheat oven to 350 F. take a 13×18 inch baking sheet (preferably one with deep sides) and line it with parchment paper.

in a bowl whisk together flour, cocoa, baking powder, and salt.

in a mixing bowl, cream together the butter and sugar till light and fluffy. continue to beat on medium speed while you add the eggs. turn the speed down to low and add the flour mixture gradually. scrape down the sides of the bowl and mix quickly once more.

transfer batter to the baking dish, and use an offset spatula to spread it out so it’s level. place in oven and bake for 13 minutes. remove and let pan cool completely. once room temperature, place the dish in the refrigerator for a few hours (or overnight). 

to assemble:

once you’re ready to assemble the sandwiches, take the cold cookie dish out of the fridge and, using a heart-shaped cookie cutter, cut out as many cookies as you can manage. this works best as long as everything remains cool, so there’s no breaking/crumbling.

pull the ice cream tray out of the freezer and use the same cookie cutter as before to cut out your ice cream layers. sandwich ice cream hearts between two cookies and gently press together so everything adheres. put assembled ice cream sandwiches back into the freezer until you’re ready to enjoy!

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This weekend is the one I head to New Orleans with my sister, and then before we know it it’ll be Valentine’s Day! It’s a weird one this year as my valentine is still across the country from me, but my persistent love of holidays seems to be overcoming that particular obstacle. Oh well, guess I’ll just keep all these sweets for myself. 😉

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