Hello friends! Today let’s make these delicious Chocolate Raspberry Ice Cream Sandwiches, which are perfect for summer, and super fun to make!
Today’s post is sponsored by Eagle Brand® Sweetened Condensed Milk, but all opinions are my own.
These delicious Chocolate Raspberry Ice Cream Sandwiches are made of a delicious No-Churn Raspberry Ice Cream in the middle of two homemade Chocolate Sugar Cookies.
The ice cream is made in just 5 minutes, using Eagle Brand® Sweetened Condensed Milk. It’s super easy to make, but it does require to be frozen overnight before eating.
And you can make this recipe even easier by using store-bought cookies to make the sandwiches.
But I actually love making these Chocolate Sugar Cookies. My son and I made them together. I actually make this recipe quite a bit of times. It’s my go-to Chocolate Sugar Cookie recipe.
I drizzled the chocolate cookies with melted white chocolate and topped with freeze dried raspberry to decorate. This step is optional, but makes them super cute!
To make the No-Churn Raspberry Ice Cream, you will need to whip the heavy cream to stiff peaks, and then add the condensed milk and raspberry preserves to the bowl, and fold together. That’s pretty much it!
After pouring the ice cream onto a 9×9″ pan, spoon some raspberry preserves on top, and use a knife or spoon to make swirls.
And make sure to refrigerate the ice cream for at least 8 hours, or overnight.
Then use a cutter to cut rounds of ice cream the same diameter as the cookies.
I’ve used a 2.5″ round cutter to cut the cookies, and the ice cream circles, and was able to obtain 10 cookie sandwiches.
You have the option of serving the Chocolate Raspberry Ice Cream Sandwiches immediately, or serve them later. Keep the in the freezer, preferably in a container.
Here are some tips on making the best Chocolate Raspberry Ice Cream Sandwiches:
- Make sure the ice cream has frozen all the way, so it’s not melting.
- Don’t over bake the cookies, because if you do so, the cookies will be tough and hard as they get frozen.
- Don’t make the cookies too thick either, that might make it hard to bite through them.
- You can also serve them immediately and assemble the sandwiches as you go.
These Chocolate Raspberry Ice Cream Sandwiches are the ultimate summer treat!
Here are some more recipes you might enjoy. Hint, they are all made with Sweetened Condensed Milk, and no-bake, which is perfect for summer:
- No-Bake Blueberry Pie
- Cookie Dough Fudge
- Caramel Fudge
- No-Bake Flan
- Blueberry Slushie
- No-Bake White Chocolate Cheesecake
Thanks for reading today’s post. If you make this recipe make sure to tag me and Eagle Brand® Sweetened Condensed milk on instagram, and leave a review below! Have a great summer!
Chocolate Raspberry Ice Cream Sandwiches
No-churn Raspberry Ice Cream
- 1 14
can Eagle Brand® condensed milk
- 1 1/4
5.6 oz, 158 grams
1.76 oz, 50 grams
fine sea salt
room temperature (4 oz, 113 grams)
5.29 oz, 150 grams
No-churn Raspberry Ice Cream
- Place a 9×9” pan in the freezer for at least 30 minutes.
- Whip the heavy cream on medium high speed until it achieves stiff peaks, for about 2 minutes.
- Once the heavy cream has reached stiff peaks, add 1/3 cup of raspberry preserves, and the can of Eagle Brand® Sweetened Condensed milk to the bowl.
- Fold the ingredients with a spatula to combine.
- Line the bottom of the chilled pan with a piece of parchment paper. Pour the mixture on the bottom of the chilled pan.
- Spoon the remaining 1/3 cup of raspberry jam on top of the ice cream, and use a knife or a spoon to swirl it around, creating a swirl effect.
- Place the ice cream in the freezer overnight, or for at least 8 hours.
Chocolate Sugar Cookies
- Sift the flour, cocoa powder, baking powder, and salt together in a bowl. Set aside.
- Cream the butter with an electric mixer for 2 minutes. Add the sugar to the butter and cream for another minute until creamy.
- Add the egg and beat for another few seconds until combined.
- Add the vanilla and mix.
- Lastly, add sifted dry ingredients to the mixture and fold with a spatula to combine until a dough forms.
- If the dough feels dry, add a teaspoon or so of milk or water to help it come together.
- Transfer dough to the counter, form it into a ball, wrap it with plastic wrap, flatten it into a disk, and place it in the fridge for 3 hours.
- When it’s time to bake, remove the dough from the fridge.
- Pre-heat the oven to 350ºF.
- Divide the dough into 4 parts, work with one part at a time, leaving the other parts covered meanwhile.
- Sprinkle very little flour on the counter and start rolling out the dough. If you wish, you can roll out the dough between two sheets of wax paper, so you avoid using too much flour and making the dough dry.
- Roll out the dough to about 1/4” thick. Use a cutter to cut cookie shapes. I used a 2.5” round cutter, and was able to obtain around 22 cookies.
- Place them in a baking sheet lined with parchment paper or silicone mat.
- And meanwhile start rolling the other portions of the dough and cutting cookie shapes.
- Bake the cookies for about 8 to 10 minutes. They will look set, but they should still look soft in the tray. As they cool down they will harden up and get firm.
- You don’t want to over bake the cookies so they aren’t hard and tough when you try to eat them with the ice cream.
- I drizzled melted white chocolate and melted chocolate on top of the cookies, and topped with freeze dried raspberries to decorate. This is an optional step.
- Use a cutter the same diameter as the cookies and cut rounds of ice cream, place between two cookies.
- You can make the sandwiches beforehand and keep them in the freezer. Or make them right before eating the cookies.
- If you plan on making the sandwiches ahead, I really recommend making the cookies as soft as possible, and not over baking them at all, or they will be tough.
- These cookies are also perfect if baked right because they won’t get soggy in the freezer.
- After assembling the sandwiches, place them immediately in the freezer for a few hours if you aren’t planning on serving them right away.