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
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. —The Editors