Chocolate Raspberry Ice Cream Sandwiches Recipes

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CHOCOLATE ICE CREAM SANDWICHES



Chocolate Ice Cream Sandwiches image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 6 sandwiches

Number Of Ingredients 4

1 pint vanilla gelato or ice cream
8 chocolate-hazelnut candies, such as Baci, roughly chopped
12 slices dried fruit and nut bread, such as raisin-walnut
1/2 cup chocolate-hazelnut spread

Steps:

  • Place the ice cream in a bowl and allow to soften slightly at room temperature. Fold in the chopped candies with a rubber spatula. Cover and freeze for 40 minutes to firm up.
  • Preheat a grill pan over medium-high heat. Grill the bread until golden brown and slightly charred, about 2 minutes per side. Spread each slice with some of the chocolate-hazelnut spread. Scoop 1/3 cup of the ice cream mixture onto 6 of the slices. Top with the remaining slices. Enjoy immediately or store the sandwiches in the freezer for up to 5 hours before serving.

RASPBERRY ICE CREAM



Raspberry Ice Cream image

This is the BEST raspberry ice cream! With only 5 ingredients, you can't beat how smooth, creamy and delicious this egg free rasperry ice cream is! You only need 30 minutes and a love of raspberries to enjoy a nice bowl of this covered in chocolate fudge sauce!

Provided by Janelle

Time 50m

Number Of Ingredients 5

1 1/2 cups heavy whipping cream
1 1/2 cup whole milk
2 cups Seedless raspberry puree
1 cup sugar
1 Tablespoon lemon juice

Steps:

  • Blend 5 cups of raspberries in the blender.
  • Using a mesh strainer, slowly press puree through mesh strainer leaving seeds in the strainer. This should result in approximately 2 cups of puree.
  • Add lemon juice to raspberry puree, mix and set aside.
  • In a large bowl, combine whipping cream, milk and sugar. Mix well.
  • Add seedless raspberry puree to whipping cream and mix to incorporate.
  • Freeze according to your ice cream makers directions.
  • Once ice cream is done mixing, transfer to a container with a lid.
  • Cover and freeze for several hours then scoop and enjoy!

Nutrition Facts : Calories 142 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 54 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CHOCOLATE ICE CREAM SANDWICHES



Chocolate Ice Cream Sandwiches image

These cute chewy cookies made with two kinds of chocolate form a perfect sandwich for vanilla ice cream...or any flavor ice cream you prefer. I really enjoy making desserts for my family, and this one hits the spot on hot Texas days. -Michelle Wolford San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 ice cream sandwiches.

Number Of Ingredients 12

1/3 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 pint vanilla ice cream

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake 8-10 minutes or until set. Remove to wire racks to cool., To make ice cream sandwiches, spread a 1/4 cup of ice cream on bottoms of half of the cookies; cover with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet overnight.

Nutrition Facts : Calories 317 calories, Fat 15g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 254mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

RASPBERRY-CREAM SANDWICH COOKIES



Raspberry-Cream Sandwich Cookies image

Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
  • Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
  • Scoop batter using a 1-inch ice creamscoop; space 2 inches apart on bakingsheets lined with parchment paper.
  • Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
  • Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
  • Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 30 minutes.
  • Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

CHOCOLATE-FLAKE RASPBERRY ICE CREAM



Chocolate-Flake Raspberry Ice Cream image

A few years back, I made a delicious discovery: I could get the luxurious texture of French-style, custard-based ice cream with a recipe for eggless, Philadelphia-style ice cream. My ice cream has the usual cream, milk and sugar, but it's also got powdered milk for richness, honey for smoothness, and alcohol for scoopability. The vodka keeps the ice cream soft and creamy, desirable in any ice cream and vital when there are berries, which have a tendency to go from juicy to rock-hard in the freezer. Any berries will work in this recipe, but I use raspberries, fresh or frozen, and bolster their flavor and color with a little freeze-dried raspberry powder (optional, but nice). The chocolate flakes are made with melted dark chocolate and coconut oil. Drizzled into the ice cream at the end of churning, the chocolate spins into flakes; drizzled over the ice cream before serving, it hardens on contact.

Provided by Dorie Greenspan

Categories     snack, ice creams and sorbets

Time 15m

Yield 1 generous quart

Number Of Ingredients 12

12 ounces/340 grams semisweet or bittersweet chocolate, finely chopped
3 tablespoons coconut oil
8 ounces/225 grams fresh (or frozen) raspberries (if using frozen, don't defrost)
2 cups/480 milliliters heavy cream
1 cup/240 milliliters buttermilk (shake well before measuring)
1/2 cup/100 grams granulated sugar
3 tablespoons honey
3 tablespoons powdered milk
3 tablespoons vodka
2 tablespoons freeze-dried raspberry powder (optional)
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Steps:

  • Make the chocolate flake and topping: Mix together the chocolate and oil in a heatproof bowl fitted over a saucepan of simmering water. Gently heat and stir until the chocolate is melted and the mixture is glossy and smooth. Set aside 1/2 cup to use as the flake and the rest for the topping. You can make the flake and topping up to 5 days ahead and keep it covered in the refrigerator. Warm to melt before using.
  • Make the ice cream: Working with a stand or immersion blender, blend all the ingredients, scraping the container occasionally, until smooth. (Pay attention to the powdered milk; it has a pesky way of clumping.) Cover, and refrigerate the mixture for up to 1 day, or churn right away. When you're ready, pour the mixture into the ice cream maker and churn according to the manufacturer's directions.
  • Just before the ice cream is ready, open the top of the machine and, with the blade spinning, gradually drizzle in the reserved 1/2 cup of warmed chocolate flake. Churn for another 1 or 2 minutes to fully incorporate the flakes. Pack the ice cream into a container, cover and freeze for at least 6 hours before serving.
  • Once the ice cream is ready to serve, take the container out 5 minutes before scooping. (Its texture is best after it's had a few minutes on the counter.) Rewarm the remaining chocolate topping, and pour it over the individual servings of ice cream. It will immediately harden into a chocolate shell.

CHOCOLATE STRAWBERRY ICE CREAM SANDWICHES



Chocolate Strawberry Ice Cream Sandwiches image

Replacing vanilla with strawberry reinvents the ice-cream sandwich. Our recipe yields the requisite dense, fudgy chocolate wafer; use heart-shaped cookie cutters, and pierce the dough with a fork for a nostalgic look. Soften ice cream; fill each pair of cookies with a generous layer. Serve immediately, or keep in the freezer for as long as you can resist them.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 24

Number Of Ingredients 10

2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons Homemade Vanilla Extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, softened

Steps:

  • In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
  • Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
  • With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

WHITE CHOCOLATE AND RASPBERRY ICE CREAM



White Chocolate and Raspberry Ice Cream image

A very rich and yummy ice cream made with a custard base.

Provided by pelicangal

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 12

Number Of Ingredients 9

1 cup whole milk
¾ cup white sugar
1 vanilla bean, slit lengthwise, seeds scraped
1 pinch salt
5 egg yolks
1 (8 ounce) package white chocolate chips
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 (12 ounce) package frozen raspberries

Steps:

  • Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
  • Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
  • Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
  • Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g

CLASSIC CHOCOLATE ICE CREAM SANDWICH



Classic Chocolate Ice Cream Sandwich image

This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 1h10m

Yield 6

Number Of Ingredients 12

vegetable oil cooking spray
½ cup all-purpose flour
1 tablespoon all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon baking soda
⅓ cup sifted Dutch-process cocoa powder
3 tablespoons unsalted butter, softened
¼ cup white sugar
2 tablespoons light brown sugar
½ teaspoon pure vanilla extract
⅓ cup whole milk, at room temperature
6 scoops vanilla ice cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
  • Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
  • Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
  • Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
  • Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
  • Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
  • When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 29.9 g, Cholesterol 25.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 158 mg, Sugar 17.9 g

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 :

TRIPLE-CHOCOLATE COOKIE AND STRAWBERRY ICE CREAM SANDWICHES



Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches image

Provided by Tom Douglas

Categories     Milk/Cream     Ice Cream Machine     Berry     Chocolate     Dairy     Dessert     Freeze/Chill     Fourth of July     Back to School     Strawberry     Vanilla     Summer     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 8

1 1/2 cups chopped fresh strawberries
1/3 cup plus 1/4 cup sugar
2 tablespoons light corn syrup
1 cup heavy whipping cream
1/2 cup whole milk
4 large egg yolks
1/4 teaspoon vanilla extract
16 frozen Triple-Chocolate Cookies

Steps:

  • Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.
  • Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
  • Place 1 frozen Triple-Chocolate Cookie flat side up on work surface. Place 1/2 cup ice cream atop cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere. Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.

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CHOCOLATE RASPBERRY ICE CREAM SANDWICHES | RECIPE | RASPBERRY …
Aug 16, 2020 - Chocolate Raspberry Ice Cream Sandwiches, homemade chocolate sugar cookies filled with no-churn raspberry ice cream, perfect for summer!
From pinterest.es
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2 DELICIOUS HOMEMADE ICE CREAM SANDWICH RECIPES: CHOCOLATE …
2022-08-02 IngredientsFor the puree1 pint fresh raspberries, or 1 3/4 cups frozen raspberriesJuice 1/2 lemon3 tablespoons sugar. DirectionsIn a medium saucepan combine all …
From abcnews.go.com
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