If you are looking for a refreshing treat that combines the vibrant flavor of fresh raspberries with the creamy indulgence of ice cream, you have to try this Raspberry Ice Cream Sandwiches Recipe. These delightful sandwiches feature homemade raspberry blondies paired with a luscious no-churn raspberry ice cream filling, delivering a burst of fruity sweetness alongside soft, chewy blondie layers. Perfect for summer gatherings or a special dessert, this recipe is as satisfying to make as it is to eat.
Ingredients You’ll Need
The magic of this Raspberry Ice Cream Sandwiches Recipe lies in its carefully selected ingredients. Each one plays a crucial role—whether it’s the raspberry freeze-dried powder adding vibrant color and tartness, or the white chocolate lending creamy richness to the blondies. The no-churn ice cream filling is a breeze to prepare but packs a punch of fresh raspberry goodness.
- All-Purpose Flour: The base of the blondies, providing structure and a tender crumb.
- Raspberry Freeze-Dried Powder: Adds intense raspberry flavor without extra moisture!
- Malted Milk Powder: Brings a subtle depth and malted sweetness to the blondie batter.
- Baking Powder: Ensures a perfect rise for tender blondies.
- Kosher Salt: Balances sweetness and enhances all the flavors.
- Unsalted Butter: For rich, buttery blondies with a tender texture.
- Granulated Sugar: Adds sweetness and helps create the crackly blondie top.
- White Chocolate (finely chopped): Melts into the batter for creamy pockets of goodness.
- Large Eggs (room temperature): Bind everything together and add richness.
- Brown Sugar (lightly packed): Adds moisture and a deep caramel flavor.
- Vanilla Extract: Enhances overall flavor complexity.
- Red Food Coloring (optional): For a more vibrant appearance, but not necessary for taste.
- Freeze-Dried Raspberries (optional): Adds a delightful texture and concentrated raspberry bursts.
- Sweetened Condensed Milk: The base for the raspberry ice cream, adding creaminess and sweetness.
- Raspberry Puree: Fresh, fruity flavor that shines in the ice cream filling.
- Heavy Whipping Cream: Whipped to fluffy perfection, giving the ice cream its light texture.
How to Make Raspberry Ice Cream Sandwiches Recipe
Step 1: Prepare the Raspberry Blondies
Start by preheating your oven to 350ºF and prepping your baking pan with parchment and butter. Whisk together the dry ingredients—flour, raspberry powder, malted milk powder, baking powder, and salt—to create the blondie base. Then melt butter and sugar on low heat until the sugar dissolves, stirring in white chocolate to achieve a silky mixture. In your stand mixer, whip eggs, brown sugar, and vanilla until light and thick, then combine with the chocolate-butter blend. Sift the dry ingredients into this mixture, adding optional red food coloring for a vivid pink-tinged blondie batter.
Step 2: Bake and Chill the Blondies
Pour the batter evenly onto your prepared sheet pan, smoothing the top with an offset spatula. For extra raspberry pops, sprinkle freeze-dried raspberries on top before baking. Bake for about 15 minutes until the edges turn golden and the top cracks nicely. Allow to cool fully before chilling in the refrigerator or freezer for at least 30 minutes — this step is essential for making the blondies firm enough to handle for assembly.
Step 3: Make the Raspberry Ice Cream Filling
While the blondies chill, mix together sweetened condensed milk and raspberry puree to achieve rich, natural raspberry flavor. Whip the heavy cream to medium peaks, then gently fold one-third of it into the raspberry mixture to lighten the texture, followed by folding in the remaining whipped cream for a smooth, airy ice cream base. This no-churn ice cream filling is so simple yet tastes like a velvety scoop from your favorite ice cream shop.
Step 4: Assemble the Ice Cream Sandwiches
Line your square pan with parchment strips to make removing the assembled sandwiches easy. Place one chilled blondie square on the bottom, spread the raspberry ice cream filling evenly over it, then gently press the second blondie square on top. Use the parchment strips to lift the whole layered block and freeze for at least 4 hours or overnight until firm. When ready, slice into 9 generous sandwiches using a sharp knife warmed under hot water for clean, neat cuts.
How to Serve Raspberry Ice Cream Sandwiches Recipe
Garnishes
To make these Raspberry Ice Cream Sandwiches Recipe truly shine on your dessert table, consider topping each sandwich with a sprinkle of freeze-dried raspberry dust or a few fresh raspberry halves. A light dusting of powdered sugar can also add a pretty, snowy touch that delight your guests visually as much as with flavor.
Side Dishes
These ice cream sandwiches pair wonderfully with a glass of sparkling rosé or a tall mug of iced herbal tea to balance the sweetness. For those who want a bit more texture, offering a small bowl of toasted almonds or pistachios on the side is a fun way to add crunch and nutty flavor.
Creative Ways to Present
Why not dress them up for a party? Serve your raspberry ice cream sandwiches on colorful pastel plates stacked with fresh raspberries and mint leaves for a picture-perfect summer treat. Alternatively, wrap each sandwich in parchment paper tied with twine to create charming individual gifts or picnic treats that look as special as they taste.
Make Ahead and Storage
Storing Leftovers
If you have any leftover sandwiches, it’s best to wrap each one individually in parchment paper and store them in an airtight container or zip-top bag to prevent freezer burn and preserve their freshness. Properly stored, these sweet treats will stay delicious for one to two weeks.
Freezing
This Raspberry Ice Cream Sandwiches Recipe freezes beautifully. Once assembled and chilled, place them in the freezer right away without delay. Avoid storing in the freezer door to prevent ice crystals from forming and ruin that smooth creamy texture you love.
Reheating
Since these are best enjoyed frozen, reheating does not apply. However, if the ice cream becomes too hard, simply let a sandwich sit at room temperature for 5 minutes before serving to achieve the perfect balance of creamy softness and structure.
FAQs
Can I use fresh raspberries instead of freeze-dried powder?
Fresh raspberries are delicious, but using freeze-dried powder in the blondies intensifies the raspberry flavor without adding extra moisture, which helps keep the blondie texture ideal for assembling the sandwiches.
Is there a way to make the ice cream dairy-free?
For a dairy-free version, you can substitute coconut cream for the heavy whipping cream and look for a dairy-free sweetened condensed milk alternative. Just note that flavors and texture might vary slightly.
How do I prevent the ice cream from melting too fast when serving?
Serve these Raspberry Ice Cream Sandwiches Recipe straight from the freezer and keep the room temperature as cool as possible. Preparing dessert plates in advance and working quickly to serve will help keep the sandwiches firm and enjoyable.
Can I make these sandwiches ahead for a party?
Absolutely! They actually get better with time as the raspberry ice cream flavor fully develops. Just assemble and freeze overnight, then pull them out when guests arrive.
What’s the best knife to cut the sandwiches?
A sharp, large knife warmed under hot water works wonders. The warmth prevents the ice cream from sticking and makes slicing through the blondies clean and effortless.
Final Thoughts
Making this Raspberry Ice Cream Sandwiches Recipe is truly a joy from start to finish—a fun project with a show-stopping result that everyone will love. Whether you’re treating yourself on a sunny day or impressing guests at a summer party, these sandwiches bring bright, fresh raspberry flavor with creamy indulgence in every bite. Give them a try and watch how quickly they disappear!
Print
Raspberry Ice Cream Sandwiches Recipe
- Total Time: 5 hours 45 minutes
- Yield: 9 ice cream sandwiches
Description
These homemade raspberry ice cream sandwiches are a delightful summer treat featuring raspberry blondies and a no-churn raspberry ice cream filling. Bursting with bright raspberry flavor and creamy texture, they are simple to prepare and perfect for serving chilled on warm days.
Ingredients
Raspberry Blondies
- 1 cup All-Purpose Flour
- ¼ cup Raspberry Freeze Dried Powder
- 1 tablespoon Malted Milk Powder
- ½ teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 cup Unsalted Butter
- ½ cup Granulated Sugar
- 5 oz White Chocolate, finely chopped
- 3 large Eggs, room temperature
- ½ cup Brown Sugar, lightly packed
- 1 teaspoon Vanilla Extract
- Red Food Coloring (optional)
- Freeze Dried Raspberries (optional)
Raspberry Ice Cream Filling
- ⅔ cup Sweetened Condensed Milk
- ½ cup Raspberry Puree
- 1 ¼ cup Heavy Whipping Cream
Instructions
- Prepare Baking Pan: Preheat oven to 350ºF. Lightly butter or spray the bottom and sides of a half sheet pan (17-by-12-inches) and line with parchment paper.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, raspberry freeze dried powder, malted milk powder, baking powder, and kosher salt. Set aside.
- Melt Butter Mixture: In a saucepan over low heat, melt unsalted butter until it foams. Add granulated sugar and stir until partially dissolved. Remove from heat and add chopped white chocolate, letting it sit for 30 seconds before stirring until fully melted and homogeneous. Reheat gently if needed to blend fully.
- Beat Wet Ingredients: In a stand mixer bowl fitted with the whisk attachment, beat eggs, brown sugar, and vanilla extract on medium-high speed for 2 to 3 minutes until thick and lightened.
- Combine Ingredients: With mixer on low, gradually add melted butter and white chocolate mixture to eggs. Sift dry ingredients over the bowl, add red food coloring if using, and mix or fold gently until just combined. Scrape sides and bottom to ensure even coloring.
- Spread and Bake: Pour batter onto prepared pan and even out using an offset spatula. Optionally, sprinkle freeze dried raspberries on top. Bake for 15 minutes or until top is crackly and edges golden. Cool completely, then chill in refrigerator or freezer for at least 30 minutes to firm up.
- Prepare Ice Cream Pan: Line an 8×8 inch pan with two strips of parchment paper placed crisscross for easy removal later.
- Cut Blondies: Transfer chilled blondie slab (with parchment) onto a cutting board. Measure and cut two 8-inch squares. Place one blondie square into the lined 8×8 pan.
- Make Raspberry Ice Cream Filling: In a large bowl, combine sweetened condensed milk and raspberry puree. In a separate bowl or stand mixer, whip heavy whipping cream on medium-high until medium peaks form.
- Fold Cream into Raspberry Mixture: Add one-third of whipped cream to raspberry mixture gently folding to lighten it. Then fold in remaining whipped cream until smooth and fully combined.
- Assemble Sandwich: Pour ice cream filling evenly over the blondie in the pan. Gently place the second blondie square on top, pressing lightly and evenly to flatten.
- Freeze Set: Freeze the assembled sandwich for at least 4 hours, ideally overnight, until completely firm.
- Slice into Sandwiches: Use parchment to lift the frozen block out of the pan. Warm a sharp large knife under hot water, wipe dry, and cut into 9 evenly sized squares. Reheat and clean knife between cuts as needed for clean edges.
Notes
- Ensure the raspberry blondies are thoroughly chilled before assembly to facilitate easier handling.
- Use a very sharp, hot knife (heated under boiling water) to achieve clean cuts through the frozen sandwiches.
- Store assembled sandwiches immediately in the freezer to prevent melting and maintain texture.
- Avoid storing ice cream sandwiches in the freezer door to prevent ice crystal formation due to temperature fluctuations.
- For long-term storage, individually wrap sandwiches in parchment paper, place in a zip-top bag removing as much air as possible, and freeze. Properly sealed sandwiches can last 1-2 weeks.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
