Make your summer sweet with these homemade raspberry ice cream sandwiches. They're easy to make with a no-churn raspberry ice cream filling, and bursting with raspberry flavor!
Nothing beats a cold, creamy treat on a hot summer day, and these raspberry ice cream sandwiches are the perfect remedy to cool you down quickly! Combining rich raspberry ice cream and chewy raspberry blondies, theyโre a match made in summer dessert heaven.
Whether youโre hosting a backyard BBQ with summer recipes or just treating yourself, these sandwiches are sure to impress. Plus, theyโre surprisingly simple to make, requiring no fancy equipment or churning!
โญ Why Youโll Love This Recipe
- Bursting with Flavor: Fresh in-season raspberry puree makes the ice cream irresistibly fruity.
- No-Churn Needed: Easy to make, no ice cream maker required! Simple mix and freeze - easy breezy!
- Chewy Blondies: Raspberry blondies add a delicious twist to classic ice cream sandwiches.
- Perfect for Summer: Cool, refreshing, and perfect for these warm summer days!
๐ดIngredients
- ย Raspberry Puree: Fresh raspberries blended until smooth, adding vibrant color and flavor.
- Raspberry Freeze-Dried Powder: Intensifies the raspberry flavor and adds a hint of tartness.
- White Chocolate: Sweet and creamy, it pairs perfectly with raspberries.
- Heavy Whipping Cream: Gives the ice cream its rich, creamy texture.
- Sweetened Condensed Milk: Sweetens and thickens the ice cream base without needing a churn.
โฒ๏ธ Substitutions & Variations
- Use strawberries or blueberries instead of raspberries for a different berry flavor! Strawberry puree or blueberry puree would be great substitutions here.
- Replace the white chocolate in the raspberry blondies with dark chocolate for a richer taste! Or, try almond extract in the blondies for a nutty twist.
- Looking for a different cookie base? Try peanut butter cookies, chocolate chip cookies or molasses cookies to make your own different ice cream sandwiches!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
๐ Step-by-Step Instructions
- Prepare the Oven and Pan: Preheat oven to 350ยบF. Butter or spray a half sheet pan (17x12 inches) and line with parchment paper.
- Mix Dry Ingredients: In a small bowl, whisk together flour, raspberry powder, milk powder, baking powder, and salt. Set aside.
3. Melt Butter and Chocolate: Melt butter in a saucepan over low heat until foaming then add sugar, stir until somewhat dissolved. Remove from heat, add white chocolate, let sit for 30 seconds, then stir until melted and homogenous.
4. Beat Wet Ingredients: In a stand mixer with whisk attachment, beat eggs, brown sugar, and vanilla on medium-high for 2-3 minutes until thick and light. On low speed, mix in melted white chocolate mixture and sifted dry ingredients until just incorporated.
5. Bake Blondies: Pour batter into prepared pan, spread evenly. Bake for about 15 minutes until crackly and golden at edges. Cool, then refrigerate or freeze for at least 30 minutes before cutting and adding one square in the prepared plan.
6. Make Raspberry Ice Cream: Whip cream to medium peaks, fold โ into raspberry mixture to lighten, then fold in remaining cream until smooth.
7. Form Raspberry Sandwiches: Pour ice cream base over blondie in pan, spread evenly, and top with the second blondie square.
8. Freeze and Cut Sandwiches: Freeze until set, at least 4 hours or overnight. Lift out of pan using parchment, cut into 9 squares with a knife warmed under hot water.
๐ฉ๐ปโ๐ณ Expert Tips
- Chill the mixing bowl and beaters before whipping the cream for best results. Chilling your mixing bowl and beaters ensures the cream whips up faster and maintains its structure. This step is crucial for achieving that light, fluffy texture in your no-churn ice cream.
- Line your baking pan with parchment paper to easily remove the blondies. Parchment paper prevents the blondies from sticking to the pan, making removal a breeze. It also helps in achieving clean edges, which is perfect for assembling your ice cream sandwiches.
- Let the ice cream firm up overnight for perfect slicing. Allowing the ice cream to firm up overnight ensures itโs solid enough to cut without melting. This makes assembling the sandwiches easier and helps them hold their shape.
- Use a hot knife to cut the sandwiches neatly. A hot knife slices through the ice cream and blondies cleanly, preventing them from crumbling. Simply dip the knife in hot water, wipe it dry, and cut for perfect slices.
๐ญ Recipe FAQs
Yes, just thaw them before using or gently heat as directed in the recipe card.
They'll stay fresh for up to two weeks when stored in an airtight container. I like to layer my ice cream sandwiches with parchment paper to keep them from sticking to each other, and placing in freezer bag to store!
Absolutely! You can make them a day in advance and store them in an airtight container.
Yes, substitute the heavy cream with coconut cream and use a dairy-free sweetened condensed milk.
More Ice Cream Recipes
If you try the recipe for these Raspberry Ice Cream Sandwiches, please leave a ๐ review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! ๐ง
Raspberry Ice Cream Sandwiches
Equipment
- Half Sheet Tray (17"x12")
Ingredients
Raspberry Blondies
- 1 cup (120 g) All-Purpose Flour
- ยผ cup (30 g) Raspberry Freeze Dried Powder
- 1 tablespoon (6 g) Malted Milk Powder
- ยฝ teaspoon Baking Powder
- ยฝ teaspoon Kosher Salt
- 1 cup (226 g) Unsalted Butter
- ยฝ cup (100 g) Granulated Sugar
- 5 oz (140 g) White Chocolate , finely chopped
- 3 Eggs, large, room temperature
- ยฝ cup (100 g) Brown Sugar, lightly packed
- 1 teaspoon Vanilla Extract
- Red Food Coloring, optional
- Freeze Dried Raspberries, optional
For Raspberry Ice Cream:
- โ cup (200 g) Sweetened Condensed Milk
- ยฝ cup (115 g) Raspberry Puree
- 1 ยผ cup (300 g) Heavy Whipping Cream
Instructions
Raspberry Blondies
- Preheat oven to 350ยบF. Lightly butter or spray the bottom and sides of a half sheet pan (17-by-12-inches) and line with parchment paper.
- In a small bowl, whisk together the all purpose flour, raspberry powder, milk powder, baking powder, and salt and set aside.1 cup All-Purpose Flour, ยผ cup Raspberry Freeze Dried Powder, 1 tablespoon Malted Milk Powder, ยฝ teaspoon Baking Powder, ยฝ teaspoon Kosher Salt
- In saucepan set over low heat, melt butter until it starts to foam and bubble. Add granulated sugar and stir until sugar is somewhat dissolved. Remove from heat and add white chocolate; let sit for 30 seconds then stir until fully melted. Continue mixing until mixture is homogenous and no butter is floating on top - you may need to bring the mixture back to the stove and heat on low until everything becomes homogenous.1 cup Unsalted Butter, ยฝ cup Granulated Sugar, 5 oz White Chocolate
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat eggs, brown sugar, and vanilla on medium-high speed for 2 to 3 minutes or until thickened and lightened.3 Eggs, ยฝ cup Brown Sugar, 1 teaspoon Vanilla Extract
- With the mixer running on low, drizzle in melted white chocolate mixture and mix until just incorporated, scraping down the sides of the bowl with a spatula as needed. Grabbing a mesh sieve, sift the dry ingredients over top, add food coloring and mix on low speed or fold in with a spatula until just incorporated. Stop the mixer and scrape the bottom with a spatula to make sure the batter is evenly colored.Red Food Coloring
- Pour batter onto the prepared baking sheet, and spread into an even layer using an offset spatula. If desired, sprinkle with bits of freeze dried raspberries.Freeze Dried Raspberries
- Bake for about 15 minutes or until top is crackly and edges are golden brown. Once cooled, refrigerate or freeze for at least 30 minutes to make it easier to work with.
- While the blondie is chilling, prepare an 8x8 inch square baking pan with sharp corners. Line the bottom and sides with two strips of parchment paper placed in the baking pan, so that way it's easy to remove once the ice cream sandwiches are assembled.
- Carefully lift and slide the chilled blondie onto a large cutting board, leaving the parchment on the bottom. Use a ruler to measure and cut two 8-inch squares and place one of the 8x8 blondie squares on the bottom of the prepared pan.
Raspberry Ice Cream and Assembly
- To make the ice cream filling, combine sweetened condensed milk and raspberry puree in a large mixing bowl.โ cup Sweetened Condensed Milk, ยฝ cup Raspberry Puree
- Pour the whipping cream into a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment and mix at medium-high speed and whip until cream forms medium peaks.1 ยผ cup Heavy Whipping Cream
- Add in about โ of the whipped cream into bowl with raspberry mixture, folding and gently stirring to lighten up the mixture. Add remaining whipped cream and fold with a spatula until everything is mixed and smooth.
- Pour the raspberry ice cream base over the first raspberry blondie in the 8x8 square pan, spreading into an even layer. Gently press the second blondie square, on top of ice cream, pressing gently and evenly so that the blondie lays flat on top of the raspberry ice cream.
- Place in the freezer until completely set, for at least 4 hours or ideally overnight.
- Once frozen, use the parchment paper pieces to lift everything out of the baking pan and onto a cutting board. Use a large knife (running it briefly under hot water to make it easier) to cut sandwiches into 9 large, even squares. Rinse your knife under hot water if you're finding that it's challenging to cut!
Video
Notes
-
- Before assembling, make sure that the raspberry blondies are chilled and solid! This will make your life much easier when putting everything together.
- Use a hot, sharp knife. Once youโve assembled the ice cream sandwiches, youโll want to use a very sharp, very hot knife to help you make clean cuts. I suggest keeping a tall glass of boiling water and a clean kitchen towel nearby to assist as needed.
- Once assembled, place your ice cream sandwiches straight into the freezer to properly chill before enjoying and storing.
- Donโt use the door! As ice cream softens and refreezes, you can get ice crystals that are less than appetizing. Ice cream should never be stored in the door of your freezer, because thatโs the warmest part.ย
- ย
Lauren
These look absolutely delicious!! So perfect for summer!!