Raspberry-vanilla ice cream sandwiches

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PREP TIME

25 min

TOTAL TIME

45 min

Serves

12

* PLUS 2 hours freezing time
Raspberry-vanilla ice cream sandwiches

Photo, Erik Putz.

The best way to ride out this sweltering weather? Ice cream — on steady rotation!


Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup unsalted butter , softened
  • 1 cup smooth peanut butter
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/2 tsp vanilla
  • 1/3 cup granulated sugar , for coating

Filling and coating

  • 3/4 cup raspberry jam
  • 1.65 L vanilla ice cream
  • 300 g dark chocolate , melted
  • 1 1/2 cup chocolate sprinkles

Instructions

  • STIR flour, baking soda, baking powder and salt in a medium bowl.
  • BEAT butter and peanut butter in a large bowl, using an electric mixer, until creamy, 1 min. Beat in sugars until smooth, 2 min. Beat in egg, then yolk and vanilla.
  • GRADUALLY stir in flour mixture until just combined. Divide dough into 2 portions. Wrap in plastic wrap and press into disks. Freeze until firm enough to handle, 1 hr.
  • PREHEAT oven to 350F and line 2 baking sheets with parchment. Place 1/3 cup sugar in a bowl.  Scoop2 tbsp of dough and roll into a ball. Swirl it in sugar to coat. Repeat with remaining dough and place on sheets 2 in. apart.
  • BAKE until golden around the edges, 12 to 14 min. Cool on sheet for 5 min, then transfer to a rack to cool.
  • SPREAD half of cookies with 1 tbsp raspberry jam each. Spread ½ cup ice cream between 2 cookies, pressing together. Freeze until firm, 90 min. Dip sandwiches halfway into melted chocolate, then into chocolate sprinkles. Freeze until chocolate is firm, 15 min.

 

Chatelaine Quickies: Toasted marshmallow ice cream

Nutrition (per serving)

  • Calories
  • 430,
  • Protein
  • 6 g,
  • Carbohydrates
  • 52 g,
  • Fat
  • 23 g,
  • Fibre
  • 2 g,
  • Sodium
  • 192 mg.
  • Excellent source of
  • vitamin B12
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