This summer I had perhaps the best idea of my life— Ice Cream Sunday. I’ve been making ice cream every Sunday for the last several weeks and it is the best way to end a hot summer weekend. I’ve made pina colada sherbet, chocolate chip cookie dough, and strawberry sour cream.
Last weekend I wanted to kick Ice Cream Sunday up a notch. Plus, I was craving cookies. So I combined the two and ended up with these raspberry ice cream and almond sugar cookie sandwiches.
Each of these recipes alone is fantastic. The raspberry ice cream is fresh and fruity, well worth the large amount of raspberries the recipe requires. It’s definitely advantageous to make this ice cream when raspberries are in season and plentiful at the market, but frozen raspberries will work just fine. And this is perhaps my new favorite sugar cookie recipe. The cookies are very soft, and aromatic with both vanilla and almond. You can roll the dough out and use cookie cutters to cut the cookies, but to keep things simple I just rolled balls of dough in sugar before baking. I baked the cookies in advance of the ice cream and it took a lot of will power to make sure I didn’t eat them all.
Do you have any fun summer food traditions? If not, invite you to borrow mine. Homemade ice cream is the best, and homemade ice cream sandwiched between a few homemade cookies is even better.
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