Chocolate Raspberry Ice Cream Sandwiches

by Rebekahcooked up on August 21, 2012

What a fun weekend – though I have to admit, I didn’t do a whole lot to prep the blog for this week! However, I think I’ll need food between now and when I run out of posts, so we’ll probably be OK.

Dave and I worked hard on Phase 2 of our pizza oven – more on that later, but we moved 30ish cinder blocks, mixed the mortar, and masoned ourselves the bottom layer of the oven. It was hard work, and the skin on our hands is peeling from lifting those cinder blocks. Maybe we’ll look into work gloves someday.

The next day our friends Pete and Aggie (and their baby!) came over, and we had a nice brunch and an excellent afternoon snack, a joint effort by Chez  Asch and Chez Hubbard:

Pete made fresh raspberry ice cream, which also included a few blueberries to get the perfect color. Nice job, Pete! We decided around 1 p.m. that we would need to make sandwiches out of it, and quickly made some chocolate cookies. Then I promptly forgot that those cookies were in the oven and burned them to a crisp. I’ll spare you the visual on that one.

We tried again and I also tried a new recipe. It is adapted slightly from this one. This time, Dave kept his eye on them and no more cookies went in the trash.

What you need:

1 1/4 cups all-purpose flour
1/3 cup Dutch Process cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter at room temp.
2/3 cup dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon coarse salt
1 teaspoon vanilla

Cream the butter, brown sugar and granulated sugar together until combined – not too long, though, because you don’t want the butter to melt too much. Add the vanilla and mix to combine.

Add the flour, cocoa, soda and salt at the same time and either mix on low or fold in using a spatula, until the flour is incorporated. Form the dough into a 3-inch-diameter log, and then move the dough to some plastic wrap and chill in the freezer for an hour.

When the dough has been chilled, preheat the oven to 325. Slice off half-inch-thick rounds and bake for 12 minutes – KEEP AN EYE ON THESE. They spread so much, even though they were basically frozen…

Allow the cookies to cool completely before attempting to handle them. To make these sandwiches, we actually took the ice cream out of the freezer long enough for it to be malleable. Then, using plastic wrap, Dave shaped it into a log about the size of the cookies. We re-froze it and sliced off rounds to go in the middle of the sandwiches.

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