Raspberry Ice Cream Sandwiches

By • July 6, 2011 • 52 Comments


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Author Notes: So, my favorite way to eat raspberries is standing in a raspberry bush and popping them straight into my mouth. But, I started thinking about other ways I would like to eat raspberries, ways I haven't even tried yet, and what popped into my mind was raspberry ice cream sandwiches, made with lemon coconut shortbread. I decided to set about making them. They turned out to be everything I hoped they would be! The shortbread is light and soft-crisp and gives way with a nice crunch to the creamy tangy ice cream within. And they're wonderfully messy to eat if you let them get to that nice point where they're squishy and melty and you can squeeze the ice cream out the sides and lick it off before taking another bite.
The ice cream is creamy and berry-ful. It's based generally off of a basic vanilla ice cream with a whole lot of raspberry puree added, plus a splash of chambord to help keep the ice cream from freezing too hard. The shortbread is based off of a recipe from Bon Appetit with a number of adjustments and some flavor modifications.
fiveandspice

Food52 Review: WHO: fiveandspice is a Boston-based FOOD52-er whose creative, inspired recipes we can always count on.
WHAT: A gorgeous, elegant ice cream sandwich that hits a perfect flavor combination.
HOW: You make an intense raspberry ice cream (whose color comes simply from pureeing and straining the berries), then sandwich it in between toasted coconut-lemon shortbread.
WHY WE LOVE IT: The cookies are amazing on their own -- fine-crumbed and a little shaggy with coconut and lemon zest -- but they hold together like champs when matched with the ice cream.
A&M

Makes almost 2 dozen sandwiches

Raspberry ice cream

  • 3 cups strained raspberry puree (made from blending and straining about 30 oz. raspberries. Strain well! Frozen and defrosted raspberries work fine.)
  • 1 1/2 cup heavy cream
  • 1 1/2 cup half and half
  • 1/2 vanilla bean
  • 1 cup sugar
  • 5 egg yolks
  • 1 tablespoon Chambord (creme de cassis works in a pinch, but you can also skip this)
  1. In a small bowl, lightly whisk the egg yolks and set aside.
  2. Add the cream and half and half and sugar to a saucepan. Split the vanilla bean and scrape the insides in. Then toss in the pod, for good measure. Heat just to a simmer.
  3. Add about 1/4 cup of the hot liquid to the egg yolks, whisking furiously to temper the yolks. Add another 1/2 cup, continuing to whisk. Then, scrape the egg mixture into the pot with the rest of the liquid is. Cook, stirring constantly at a low simmer until the mixture thickens to a custard consistency, thick enough to thickly coat the back of a spoon.
  4. Strain the custard into a bowl. Stir in the raspberry puree and Chambord until completely mixed. Refrigerate at least 4 hours (I like to leave mine overnight). Then, churn in an ice cream machine according to your machine's directions, transfer to a container and freeze.
  5. Use to assemble ice cream sandwiches with the cookies, as directed below.

Coconut lemon shortbread and sandwich assembly

  • 1 cup unsweetened finely shredded coconut
  • 1 1/2 cup unsalted butter (use good quality), soft but still slightly cooler than room temperature
  • 1 cup sugar
  • 1 teaspoon sea salt
  • 1 teaspoon lemon juice
  • the zest of 2 lemons
  • 2 2/3 cups all purpose flour
  1. Spread the coconut on a baking sheet. Bake in a 325F oven until just lightly browned, about 5 minutes. Remove from the oven and cool completely.
  2. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy. Then beat in the salt and lemon juice.
  3. Beat in the flour in two additions, adding the coconut and lemon zest with the second addition. Then beat just until the dough pulls away from the sides of the bowl and forms almost a single mass.
  4. Gather the dough together, flatten it into a disc, wrap it in plastic wrap and chill for at least an hour.
  5. Preheat your oven to 325F. On a lightly floured surface, roll the dough out to about a quarter inch thickness. Use a 2 inch round cookie cutter to cut circles. Transfer the cookies to parchment lined baking sheets.
  6. Gather the remaining dough together, roll it out again and cut more circles. Repeat as needed to cut all the dough (you may have some odd scraps at the end - bake them and snack on them), using as little flour as possible all the while.
  7. Bake the cookies for about 16-20 minutes (rotating each baking sheet halfway through the baking time), or until they are golden brown. Keeo the sheets with uncooked cookies on them in the refrigerator while they wait to bake.
  8. Allow the cookies to cool on the baking sheet for about 3 minutes, then transfer them to a wire rack and allow them to cool completely.
  9. To assemble the ice cream sandwiches, let the raspberry ice cream soften slightly. Place a scoop of ice cream on top of a cookie. Top with another cookie and press down gently to make a sandwich. Wrap with plastic wrap and place in the freezer.
  10. Repeat until you have used up all of the cookie pairs (or all of the ice cream, whichever comes first, but they were fairly well matched). Let the sandwiches freeze until they are hardened. Then serve. They will also keep wrapped and stored in the freezer (put them in a box of some sort to protect them) for a while, just waiting for when you need them.
  • This recipe is a Wildcard Contest Winner!
  • This recipe was entered in the contest for Your Best Raspberries

Tags: coconut lemon shortbread, cream, like your childhood memories only better, raspberries, Summer

Comments (52) Questions (0)

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Epietzsch

7 months ago borntobeworn

The ice cream part was a breeze to make but these cookies are a challenge. With 3 sticks of butter in the dough, they are very soft and hard to get off my floured surface in one piece although I chilled the dough for more than 1 hour. If you don't have experience rolling out dough to a certain thickness, the caution about not using too much flour should be ignored - you need a certain amount or they just stick to everything. So keep dusting until you hit that happy medium :)

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10 months ago Muse

Oh my goodness this is absolutely decadent! Thank you for posting your recipe.

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you!

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over 1 year ago Shalala

Have discovered just one problem with this recipe: it is almost impossible to stop yourself from eating the shortbread dough before it is cooked. My husband and I just love it. Highly recommend this one!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Teehee. That is a problem! A reason to make a double batch, I guess! :)

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over 1 year ago Shalala

Haven't made the sandwich cookies yet as I just finished making the ice cream this morning. Even on its own it is absolutely delicious! I echo the need to leave the ice cream cooling in the refrigerator over night. I have noted a noticeable difference in the batter after that amount of time--it generally seems to give the flavors more of a chance to gel.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh good! I'm glad it's going well so far!

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over 1 year ago leslie3733

How much ice cream is yielded from this recipe? Also, at the size you prefer for each cookie, how many cookies does that recipe make? Thx.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hi Leslie! The ice cream portion makes around 1 1/2 quarts. And the whole recipe makes somewhere around two dozen sandwiches.

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over 1 year ago Scribbles

I can not wait to try these - I love raspberries!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Me too! I hope you enjoy them!

Ozoz_profile

over 1 year ago Kitchen Butterfly

Many congratulations - what a wonderful combination! I was on your blog this weekend, loving your 'boller' recipe!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks KB! And, I'm so glad you are loving the boller! They're one of my all time favorite treats.

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over 1 year ago creamtea

Oh, yum.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

:)

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yes, I'd agree, this certainly is show stopping. And what a drop dead gorgeous photo, too. I love the combination of flavors but even more so, am thrilled to have found a tried-and-true cookie that works well in ice cream sandwiches. Congrats on the Wildcard which I know, even without having tested the recipe, is richly deserved!! ;o)

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much AJ! That's so kind of you to say!

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over 1 year ago gingerroot

Woo-hoo!! Congrats on the well deserved wildcard, fiveandspice. These beauties are the perfect end-of-summer treat, and I hope to make them soon.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks Jenny! I hope you guys get a chance to try them. (p.s. passion fruit ginger jam = life changing. Amazing.) :)

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over 1 year ago gingerroot

Yay! So glad to hear you are enjoying it...I will keep you well stocked once you move. : )

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations, these look wonderful!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much sdebrango! I'm really glad you think so.

Spiceroute

over 1 year ago Madhuja

These look absolutely fantastic! Congratulations!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you Madhuja!

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over 1 year ago nzle

We couldn't stop eating these in the test kitchen -- congrats on an amazing recipe, fiveandspice!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much Nozlee! I'm thrilled you guys liked them! It's funny because I was actually thinking about these earlier in the week and wishing my kitchen wasn't packed into boxes so I could make them. I'm so glad that you guys did instead!

Junechamp

over 1 year ago ChefJune

June is a trusted source on General Cooking.

d be in SERIOUS trouble!

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

And they're gorgeous! Congratulations, fiveandspice!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you drbabs! You're so kind.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hooray fiveandspice! Congrats on the wildcard. These are beauties!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much MrsL! I'm glad you approve!

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over 1 year ago TheWimpyVegetarian

Congrats on the Wildcard win!!! This looks just fantastic!!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! Thank you so much Susan! And belated congratulations on your gorgeous linguine recipe last week! I've been head down embroiled in thesis committee meetings and packing to move and it slipped my mind to congratulate you earlier, but it is high on my must cook list.

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over 1 year ago TheWimpyVegetarian

No worries. I think an ice cream sandwich beats out any linguini dish and day of the week. Just sayin' :-) Good luck with your thesis and your move!

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almost 3 years ago gingerroot

Holy moly, fiveandspice! I'm only now looking through all of these raspberry entries and these sound ah-mazing. I think you should add these beauties to your bicycle-pulled food stand. You'd have a line a mile long in the summer!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Aw, thanks gingerroot! If I could find a freezer trailer for my bicycle they would be a good addition, wouldn't they?! :) We just finished eating the last two last night, and I'm so sad they're gone. Midge just told me about a community kitchen in the neighborhood where you can rent space, so who knows, the bicycle food stand may someday be a reality...

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almost 3 years ago Sagegreen

I just noticed these: What a great idea to make your own shortbread with coconut for the chambord raspberry dream filling!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you Sagegreen! I'm really happy with how the combination of textures and flavors worked out! I just love ice cream sandwiches! I think they're so fun to eat.

Lorigoldsby

almost 3 years ago lorigoldsby

Wonderful!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you lori!

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almost 3 years ago Midge

These sound insanely good. Love the flavor combo.

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks Midge! They're dessert again tonight, and I'm so excited!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow! I love everything about this.

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you hla! This raspberry competition is yielding some seriously dangerous desserts - I feel like I need to eat all my ice cream sammies before I can move on to trying others' submissions, but I want everything! :)

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almost 3 years ago wssmom

How cool is this? Love!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks wssmom. They turned out fabulous!

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almost 3 years ago EmilyC

Love the flavors here!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks EmilyC.

Junechamp

almost 3 years ago ChefJune

June is a trusted source on General Cooking.

Omigosh, that sounds SOOOO decadent. I wish I could afford the raspberries to make that. Around here, we pay $4 for 1/2 pint! Back in the day, my friend Kristin had a raspberry bush in her yard, and we could make pies and all these other fantastic raspberry creations. Nowadays, I have to save up. :(

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I know what you mean. A raspberry bush is a treasure. But, you can use frozen raspberries too, which aren't quite as expensive. But, still, a berry bush is just the best thing in the world!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

What a great idea for an ice cream sandwich!!!

Sausage2

almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you sdebrango. They're so delicious!