Best 6 Chocolate Raspberry Ice Cream Sandwiches Recipes

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Indulge in a delightful symphony of flavors with these Chocolate Raspberry Ice Cream Sandwiches. Two crisp chocolate cookies embrace a luscious layer of homemade raspberry ice cream, creating a perfect balance of sweet and tangy. These treats are not only a feast for the taste buds but also a visual masterpiece, sure to impress your friends and family. With a selection of two recipes - one for classic chocolate cookies and the other for a decadent ice cream filling - this article provides everything you need to create these delectable frozen sandwiches. Whether you prefer a traditional approach or a hint of gourmet flair, these recipes offer options to suit every palate. So, embark on a culinary journey and discover the secrets behind these irresistible Chocolate Raspberry Ice Cream Sandwiches.

Here are our top 6 tried and tested recipes!

CHOCOLATE RASPBERRY ICE CREAM SANDWICHES



Chocolate Raspberry Ice Cream Sandwiches image

Provided by Trisha Yearwood

Categories     dessert

Time 7h15m

Yield 6 ice cream sandwiches

Number Of Ingredients 11

3 pints vanilla ice cream, softened
2/3 cup raspberry preserves
1 3/4 cups all-purpose flour, plus additional for dusting
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups packed light brown sugar
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
1 large egg
Red and blue sprinkles, to coat

Steps:

  • For the ice cream: Line a 9-by-13-inch baking dish with plastic wrap. Spoon the ice cream into a large bowl, then add the preserves. Mix the preserves into the ice cream, leaving it somewhat swirled if possible. Spread the ice cream evenly in the prepared baking dish. Cover with plastic wrap and freeze until very firm, at least 3 hours.
  • For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Whisk together the flour, cocoa powder, baking powder and salt in a bowl.
  • Beat together the sugar and butter in a separate large bowl with an electric mixer until light and fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the flour mixture a little at a time, beating until incorporated; knead with your hands a few times to mix in the remaining flour and bring everything together.
  • Turn the dough out onto a lightly floured piece of parchment. With a floured rolling pin, roll the dough out to a 1/4-inch-thick circle, about 12 inches in diameter. Cut out as many 3 1/2-inch rounds as possible. Gather the scraps and cut out more rounds. Repeat until you have 12 rounds.
  • Arrange the cookies on the prepared baking sheets about 1/2 inch apart. Bake until just set on top, about 8 minutes. Cool completely on the baking sheets on a rack.
  • Assemble the cookies: Working quickly, remove the plastic wrap from the ice cream and use a 3-inch cookie cutter to cut out a round of ice cream (lift the plastic wrap from the bottom to help you lift out the round). Sandwich the ice cream between 2 cookies. Sprinkle on red and blue sprinkles along part of the sides and immediately transfer the ice cream sandwich to a plate in the freezer. Repeat with the remaining cookies to make 6 ice cream sandwiches. (The ice cream scraps can be gathered and kept frozen in an airtight container). Freeze the sandwiches until firm enough to serve, 3 to 4 hours.

CHOCOLATE ICE CREAM SANDWICHES



Chocolate Ice Cream Sandwiches image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 6 sandwiches

Number Of Ingredients 4

1 pint vanilla gelato or ice cream
8 chocolate-hazelnut candies, such as Baci, roughly chopped
12 slices dried fruit and nut bread, such as raisin-walnut
1/2 cup chocolate-hazelnut spread

Steps:

  • Place the ice cream in a bowl and allow to soften slightly at room temperature. Fold in the chopped candies with a rubber spatula. Cover and freeze for 40 minutes to firm up.
  • Preheat a grill pan over medium-high heat. Grill the bread until golden brown and slightly charred, about 2 minutes per side. Spread each slice with some of the chocolate-hazelnut spread. Scoop 1/3 cup of the ice cream mixture onto 6 of the slices. Top with the remaining slices. Enjoy immediately or store the sandwiches in the freezer for up to 5 hours before serving.

WHITE CHOCOLATE AND RASPBERRY ICE CREAM



White Chocolate and Raspberry Ice Cream image

A very rich and yummy ice cream made with a custard base.

Provided by pelicangal

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 12

Number Of Ingredients 9

1 cup whole milk
¾ cup white sugar
1 vanilla bean, slit lengthwise, seeds scraped
1 pinch salt
5 egg yolks
1 (8 ounce) package white chocolate chips
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 (12 ounce) package frozen raspberries

Steps:

  • Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
  • Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
  • Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
  • Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g

CLASSIC CHOCOLATE ICE CREAM SANDWICH



Classic Chocolate Ice Cream Sandwich image

This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 1h10m

Yield 6

Number Of Ingredients 12

vegetable oil cooking spray
½ cup all-purpose flour
1 tablespoon all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon baking soda
⅓ cup sifted Dutch-process cocoa powder
3 tablespoons unsalted butter, softened
¼ cup white sugar
2 tablespoons light brown sugar
½ teaspoon pure vanilla extract
⅓ cup whole milk, at room temperature
6 scoops vanilla ice cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
  • Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
  • Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
  • Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
  • Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
  • Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
  • When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 29.9 g, Cholesterol 25.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 158 mg, Sugar 17.9 g

CHOCOLATE-FLAKE RASPBERRY ICE CREAM



Chocolate-Flake Raspberry Ice Cream image

A few years back, I made a delicious discovery: I could get the luxurious texture of French-style, custard-based ice cream with a recipe for eggless, Philadelphia-style ice cream. My ice cream has the usual cream, milk and sugar, but it's also got powdered milk for richness, honey for smoothness, and alcohol for scoopability. The vodka keeps the ice cream soft and creamy, desirable in any ice cream and vital when there are berries, which have a tendency to go from juicy to rock-hard in the freezer. Any berries will work in this recipe, but I use raspberries, fresh or frozen, and bolster their flavor and color with a little freeze-dried raspberry powder (optional, but nice). The chocolate flakes are made with melted dark chocolate and coconut oil. Drizzled into the ice cream at the end of churning, the chocolate spins into flakes; drizzled over the ice cream before serving, it hardens on contact.

Provided by Dorie Greenspan

Categories     snack, ice creams and sorbets

Time 15m

Yield 1 generous quart

Number Of Ingredients 12

12 ounces/340 grams semisweet or bittersweet chocolate, finely chopped
3 tablespoons coconut oil
8 ounces/225 grams fresh (or frozen) raspberries (if using frozen, don't defrost)
2 cups/480 milliliters heavy cream
1 cup/240 milliliters buttermilk (shake well before measuring)
1/2 cup/100 grams granulated sugar
3 tablespoons honey
3 tablespoons powdered milk
3 tablespoons vodka
2 tablespoons freeze-dried raspberry powder (optional)
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Steps:

  • Make the chocolate flake and topping: Mix together the chocolate and oil in a heatproof bowl fitted over a saucepan of simmering water. Gently heat and stir until the chocolate is melted and the mixture is glossy and smooth. Set aside 1/2 cup to use as the flake and the rest for the topping. You can make the flake and topping up to 5 days ahead and keep it covered in the refrigerator. Warm to melt before using.
  • Make the ice cream: Working with a stand or immersion blender, blend all the ingredients, scraping the container occasionally, until smooth. (Pay attention to the powdered milk; it has a pesky way of clumping.) Cover, and refrigerate the mixture for up to 1 day, or churn right away. When you're ready, pour the mixture into the ice cream maker and churn according to the manufacturer's directions.
  • Just before the ice cream is ready, open the top of the machine and, with the blade spinning, gradually drizzle in the reserved 1/2 cup of warmed chocolate flake. Churn for another 1 or 2 minutes to fully incorporate the flakes. Pack the ice cream into a container, cover and freeze for at least 6 hours before serving.
  • Once the ice cream is ready to serve, take the container out 5 minutes before scooping. (Its texture is best after it's had a few minutes on the counter.) Rewarm the remaining chocolate topping, and pour it over the individual servings of ice cream. It will immediately harden into a chocolate shell.

MINT-CHOCOLATE ICE CREAM SANDWICH CAKE



Mint-Chocolate Ice Cream Sandwich Cake image

Nothing beats the flavors of rich chocolate, refreshing peppermint, and luscious vanilla ice cream on a hot day. This pretty ice box cake comes together easily, thanks to prepared ice cream sandwiches and chocolate sauce, which also give it a stunning, retro look.

Provided by Katherine Sacks

Categories     Labor Day     Cake     Summer     No-Cook     Ice Cream     Chocolate     Mint     Birthday     Graduation     Back to School     Wedding

Yield Serves 12-14

Number Of Ingredients 5

2 cups heavy cream
2/3 cup prepared chocolate syrup
1 teaspoon peppermint extract
16 (4-ounce) ice cream sandwiches, divided
1 cup finely chopped mint-and-fudge cookies, such as Keebler Grasshopper cookies (about 10 cookies), divided

Steps:

  • Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
  • Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
  • Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
  • Do Ahead
  • Fully assembled cake can be made 1 day ahead; keep frozen.

Tips:

  • For a richer flavor, use dark chocolate chips or chopped dark chocolate instead of semi-sweet chocolate chips.
  • If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to pipe the ice cream.
  • To make the sandwiches easier to assemble, freeze the ice cream for at least 30 minutes before scooping.
  • If you don't have time to make the ice cream from scratch, you can use store-bought ice cream instead.
  • For a fun twist, try using different flavors of ice cream and cookies.

Conclusion:

Chocolate raspberry ice cream sandwiches are a delicious and refreshing treat that are perfect for any occasion. They're easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give these ice cream sandwiches a try.

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