Black Raspberry Ice Cream Sandwiches Recipes

BLACK RASPBERRY ICE CREAM

Steps:

• Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
• Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
• Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
• Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
• Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
• Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.

RASPBERRY ICE CREAM

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Use the tamper to press the ingredients into the blades.
• 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
• 6. Stop machine. Do not over mix or melting will occur. Serve immediately.

CHOCOLATE RASPBERRY ICE CREAM SANDWICHES

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.

BLACK RASPBERRY SHERBET/ICE CREAM

Steps:

• Combine all ingredients in a food processor and process until sugar has dissolved. (This may take a few minutes.).
• Refrigerate several hours, or overnight.
• Transfer to an ice cream maker and freeze according to the manufacturer's directions.