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
