Creamy raspberry ice cream sandwiched between almond sugar cookies for a summertime treat.
Course Dessert
Cuisine American
Prep Time 20 minutesmins
Cook Time 8 minutesmins
Freeze Time 3 hourshrs
Total Time 3 hourshrs28 minutesmins
Servings 12servings
Calories 573
Author Annalise
Ingredients
Almond Sugar Cookies:
3cupsall-purpose flour(375 grams)
2teaspoonsbaking powder
¼teaspoonsalt
1cupgranulated sugar(200 grams)
1cupunsalted butter, at room temperature (226 grams)
1large egg
¾teaspoonvanilla extract
½teaspoonalmond extract
Additional sugar
Raspberry Ice Cream:
5cupsfresh raspberries, pureed (625 grams, should be 1 1/2 cups puree)
1 ½cuphalf and half(375 ml)
1cupgranulated sugar(200 grams)
4large egg yolks
1tablespoonfresh lemon juice
1 1/2cupsheavy whipping cream(375 ml)
Instructions
To make the cookies:
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a bowl, combine the flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together until creamy and pale yellow in color. Add the egg, vanilla extract, and almond extract and mix until combined. Slowly add the flour mixture and mix until combined.
Roll the dough into rounded tablespoons and roll into the additional sugar. Place on the prepared sheet pan 2 inches apart Bake until the bottoms just begin to turn golden in color, about 8 minutes. Let cool on the pan for 5 minutes, then let cool completely on a wire rack.
To make the ice cream:
In a large saucepan over medium high heat, combine the half and half and sugar, stirring until sugar is dissolved. Heat until steaming and small bubbles appear around the edges (do not boil). Meanwhile, whisk together the egg yolks in a large bowl. Very slowly add the heated half and half to the egg yolks while whisking continuously. Pour the mixture back into the saucepan and return to medium high heat. Cook the mixture until thickened and coats the back of the a spoon, while stirring continuously.
In a large clean bowl, combine the heavy cream, raspberry puree, and lemon juice. Place a mesh strainer over the top and add the custard mixture. Stir to combine. Chill completely in the fridge. Freeze in an ice cream machine according to manufacturer’s instructions. Spoon ice cream into a container and place in the freezer for several hours to firm up.
To make the ice cream sandwiches:
Place a scoop of ice cream on a cookie and top with another cookie, gently pressing down on top. Freeze for an hour before serving, store any leftovers in the freezer for up to 2 days.