If you still have some Raspberry Swirl Chocolate Chip Ice Cream left after an entire week, you’re pretty amazing and I’m proud of you! I literally had to hide mine in the back of the freezer behind the uncooked chicken and the frozen fruit in order to deter myself and to make Paul forget that it exists.
Since we exercised so much restraint I think we deserve a little treat as a reward, don’t you?
Chocolate Raspberry Swirl Ice Cream Sandwiches. They combine the ice cream recipe from last week with the Thin and Crispy Chocolate Cookies from earlier this week. Yum! Don’t those sound just wonderful?
I know what you’re thinking, ice cream sandwiches using a thin and crispy cookie? I mean, don’t most ice cream sandwiches consist of a soft, chewy cookie? Trust me on this one, there is something really satisfying about smooth, soft, melty ice cream sandwiched by two crispy cookies. I think it’s that whole balance thing it’s got going on: soft yet crispy.
If that doesn’t convince you why you should make a million Chocolate Raspberry Swirl Ice Cream Sandwiches right this instant, then this will: Raspberry Swirl Chocolate Chip Ice Cream is only made better with more chocolate.
Seriously my friends, Raspberry Chocolate Swirl Ice Cream Sandwiches need to be eaten in silence to get the best experience. In fact, your mouth will be too full of melty, crunchy, chocolaty, raspberry flavors to even be able to talk. It’s only as you are licking melted ice cream off your hand that you will declare to the person sitting next to you, or to yourself, “that was delicious,” while staring off into space thinking about the next time you will get to enjoy another Chocolate Raspberry Swirl Ice Cream Sandwich.
- Use 1 batch of the thin and crispy cookies cut into 4 inch circles. Make sure they are fully cooled before assembling the ice cream sandwiches.
- Allow ice cream to sit out for 10 to 15 minutes to soften for it to be easy to scoop.
- Line a ¼ cup measuring cup with plastic wrap. Scoop ¼ cup amount of ice cream (about the amount that will fit in a round ice cream scoop) into the measuring cup, squish it down and smooth it out with the back of a spoon. Wrap the plastic wrap over the ice cream so that it is completely covered. Remove the plastic-wrapped ice cream disc from the measuring cup and place it into the freezer and allow to chill for 30 minutes, or until mostly set. Repeat this step until you have made 6 to 8 ice cream discs.
- Once the ice cream discs have chilled remove them from the freezer. Carefully remove the plastic wrap from each ice cream disc and place the disc on a cookie. Top the ice cream disc with another cookie and use the flat of your palm to smoosh the ice cream to the edges of the cookies. Repeat this process with the remainder of the ice cream sandwiches. Place the sandwiches back into the freezer for 15 minutes, or until partially set.
- Remove the ice cream sandwiches and use a clean finger, or the back of a spoon to smooth out the edges of the ice cream. I found it easiest to use my finger; it helped to warm the ice cream a little. Serve immediately or place the sandwiches back into the freezer. Store them in an airtight container or large freezer-safe bag for up to 2 weeks, but they are best when fresh.
- Allow the ice cream sandwiches to sit out for 10 to 15 minutes, or until they are slightly softened before serving. If you are impatient, you can heat them in the microwave for 8 to 10 seconds.
Prep time includes freezing time.