Black Raspberry Ice Cream Sandwiches are a refreshing and indulgent treat that combine the sweet, tart flavor of black raspberries with the creamy richness of homemade ice cream, all nestled between soft, chewy cookies. This dessert is perfect for summer gatherings, picnics, or whenever you’re craving a fun, frozen treat. The unique flavor of black raspberries adds a twist to the classic ice cream sandwich, making it a standout dessert.
To make black raspberry ice cream sandwiches, start by making the ice cream. Blend fresh black raspberries with heavy cream, milk, sugar, and a touch of vanilla extract. Once the mixture is smooth, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a thick, scoopable consistency. If you don’t have an ice cream maker, you can freeze the mixture in a shallow pan and stir every 30 minutes until it’s firm and creamy.
While the ice cream is freezing, bake your favorite cookie dough. Soft, chewy cookies like chocolate chip, oatmeal, or sugar cookies work wonderfully for this sandwich. Make sure to bake the cookies just until they are golden around the edges to keep them soft for the sandwiches. Allow the cookies to cool completely before assembling.
Once the cookies are ready, scoop a generous amount of black raspberry ice cream onto the bottom of one cookie and gently press another cookie on top. Roll the edges in crushed black raspberries or sprinkles for an extra burst of color and flavor. Place the sandwiches in the freezer to firm up before serving.
These black raspberry ice cream sandwiches are the perfect balance of sweet, tart, and creamy, offering a delicious twist on the traditional ice cream sandwich.
Ingredients
- 2 cups black raspberry ice cream softened
- 1 cup unsweetened cocoa powder high-quality
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly.
- Bake for 8-10 minutes, or until the cookies are set. Allow to cool completely.
- Once the cookies are cool, place a scoop of softened black raspberry ice cream on the flat side of half of the cookies. Top with the remaining cookies, pressing down gently to form sandwiches.
- Wrap each sandwich in plastic wrap and freeze for at least 1 hour before serving.
Nutrition
Yummy!! Kids loved them! Gonna add some sprinkles next time for fun.
Can I use a different flavor of ice cream? My store didn’t have black raspberry.
You can totally use another flavor! Just make sure it’s one you like. It’ll still be delicious!
Wow, these are amazing! The black raspberry flavor is so unique. Will definitely make these again!
I agree, they look delish! Can’t wait to try the black raspberry flavor! 🍦
Not sure about cocoa powder in a cookie. My cookies turned out too dry, maybe more butter would help?
Yeah, my cookies were dry too before I added more butter. I don’t get why they put cocoa powder in cookies, it makes them weird!
I think the cocoa powder is what makes them special! But maybe you just baked them too long? More butter sounds good too!
Easy to follow, but man, cleaning up after was a mess! I got chocolate everywhere.
Tried making these but I used strawberry ice cream instead. Still yum, will try as written next time!
These look great! But why use unsweetened cocoa? Shouldn’t it be sweetened?