Raspberry Ice Cream Sandwiches

Votes: 1

Time: 5 o'clock.
Complexity: easily
Quantity: 8 double cookies

An ice cream sandwich is a double delight that will leave no one indifferent. It's so satisfying to bite into a crumbly cookie mingling with melted, creamy ice cream. If you've already bought a tub of ice cream, all that's left to do is bake the cookies. This version is baked with vanilla and lemon zest, and its refreshing citrus flavor pairs beautifully with raspberry ice cream. Before baking, sprinkle the dough with coarse decorative sugar (you can use different colors for a striking look), which will create a crispy crust. Let the filled ice cream sandwiches set in the freezer and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour
0.5 tsp of soda
0.5 tsp salt
110 g unsalted butter, room temperature
0.5 cup granulated sugar
0.5 cup brown sugar
1 large egg
1 tbsp. grated lemon zest + 1 tbsp. lemon juice
1 tsp vanilla extract
1/3 cup sour cream
Decorative sugar, for sprinkling
4 cups black raspberry chocolate chip ice cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, ice cream, eggs, sour cream

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Then beat in the egg, lemon zest, lemon juice, and vanilla. Reduce mixer speed to low; beat in the flour mixture in two additions, alternating with the sour cream.
Form the dough into 16 balls. Place them on baking sheets and sprinkle with decorative sugar. Bake until the edges are set, 12-15 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.