Ice Cream Sandwiches With Raspberry Frozen Yogurt Recipes

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.

ICE CREAM SANDWICH DESSERT

Steps:

• Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.

ICE CREAM SANDWICHES WITH RASPBERRY FROZEN YOGURT

Steps:

• Make frozen yogurt: In a blender, combine raspberries and superfine sugar and blend until smooth. Pour through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Whisk in yogurt. Freeze in an ice cream maker according to manufacturer's instructions. Transfer mixture to an airtight container and freeze 2 hours (or up to 1 month).
• Make cookies: In a medium bowl, whisk together flours, starches, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on high until pale and fluffy, about 3 minutes. Add vanilla and egg yolk and beat until combined, scraping down bowl as needed, 1 minute. With mixer on low, gradually add flour mixture and beat until dough comes together (dough will be sticky). Form dough into a disk, wrap tightly in plastic, and refrigerate 2 hours.
• Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 1/4-inch-thick round. With a 2 1/2-inch fluted cookie cutter, cut dough into 24 rounds and place on two parchment-lined rimmed baking sheets (reroll scraps if necessary). Freeze 15 minutes, then bake until cookies are lightly golden, 10 to 12 minutes. Let cool completely on sheets on wire racks, 20 minutes. (To store, transfer to an airtight container at room temperature, up to 3 days.) To serve, transfer frozen yogurt to refrigerator to soften, 20 minutes. Scoop 1/4 cup frozen yogurt onto flat sides of 12 cookies and sandwich with remaining cookies.

BLACK RASPBERRY ICE CREAM SANDWICHES

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.

RASPBERRY FROZEN YOGURT

Steps:

• In a small saucepan, combine 1/4 cup water with gelatin allowing it to stand 1 minute. Cook over low heat and stir until gelatin dissolves. Set aside.
• In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds.
• Combine pureed berries with Equal and dissolve gelatin. Stir in in yogurt.
• In a small bowl, combine egg white with 1/3 cup water and dry milk. Beat until stiff but not dry.
• Fold into raspberry mixture.
• Freeze in ice cream maker according to directions.