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.

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.

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.

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.

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.

To make the ice cream filling, combine sweetened condensed milk and raspberry puree in a large mixing bowl.

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.

Add in about ⅓ 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!