Indulge in Summer: Homemade Raspberry Ice Cream & Almond Sugar Cookie Sandwiches
As the sun shines brighter and the days grow longer, there’s truly nothing quite like a refreshing, homemade treat to beat the summer heat. Imagine this: a luscious, creamy raspberry ice cream, bursting with fresh berry flavor, perfectly nestled between two incredibly soft and aromatic almond sugar cookies. This isn’t just a dessert; it’s a delightful experience, a symphony of textures and tastes that captures the very essence of summertime joy. These Raspberry Ice Cream and Almond Sugar Cookie Sandwiches are the epitome of an elevated classic, transforming simple ingredients into an unforgettable indulgence.
The Birth of a Sweet Summer Tradition: Ice Cream Sunday
This past summer, I stumbled upon what might just be the greatest culinary idea of my life: “Ice Cream Sunday.” It’s a tradition that quickly took root in my household, turning every Sunday evening into a highly anticipated event. For several weeks, I dedicated a few hours each Sunday to crafting a new batch of homemade ice cream, and let me tell you, there’s no better way to cap off a warm, sun-drenched weekend. The simple act of creating something so delicious from scratch, then enjoying it with loved ones, became a ritual of pure bliss.
The beauty of “Ice Cream Sunday” lies in its versatility and the endless possibilities it offers. I’ve experimented with a delightful array of flavors, each one a testament to the magic of homemade frozen desserts. From the tropical tang of pina colada sherbet, which transported us to a beachside paradise, to the comforting nostalgia of classic chocolate chip cookie dough, and the unique, creamy twist of strawberry sour cream, every batch was a hit. Each spoonful was a reminder of the simple pleasures of summer, making the tradition deeply cherished.
Elevating the Experience: From Scoop to Sandwich
Last weekend, however, I felt an undeniable urge to take our beloved “Ice Cream Sunday” to an entirely new level. While a scoop of homemade ice cream is undoubtedly fantastic on its own, a craving for something more substantial, something wonderfully chewy and sweet, began to creep in. That’s when inspiration struck: why not combine the two? Why not unite the rich, creamy goodness of homemade ice cream with the irresistible charm of freshly baked cookies? The result of this delicious epiphany was these spectacular Raspberry Ice Cream and Almond Sugar Cookie Sandwiches.
What makes these sandwiches truly special is that each component, on its own, is absolutely stellar. But when brought together, they create a harmony of flavors and textures that is simply divine. Let’s delve into what makes each part so exceptional:
The Star of the Show: Fresh and Fruity Raspberry Ice Cream
Our homemade raspberry ice cream is a true celebration of summer’s bounty. It boasts an incredibly fresh, vibrant, and intensely fruity flavor that comes from using a generous amount of real raspberries. The natural sweetness and subtle tartness of the berries are perfectly balanced, creating a creamy dessert that is both refreshing and deeply satisfying. This isn’t just a hint of raspberry; it’s a full-bodied, authentic berry experience that delights the palate.
While the recipe calls for a substantial quantity of raspberries, it is absolutely worth it for the unparalleled taste. Making this ice cream when raspberries are at their peak season – plump, juicy, and plentiful at local markets – will yield the most exquisite results. The flavor will be more concentrated and the color more vibrant. However, don’t despair if fresh berries aren’t available; high-quality frozen raspberries work wonderfully and allow you to enjoy this treat year-round. Pureeing the raspberries ensures a smooth, luscious texture, making every bite a creamy, fruity dream.
The Perfect Companion: Soft and Aromatic Almond Sugar Cookies
Pairing this vibrant ice cream with just any cookie wouldn’t do. We needed something that could hold its own, offering a complementary flavor and a delightful texture, and these almond sugar cookies deliver on all fronts. In fact, this recipe has quickly become my new go-to for sugar cookies. What sets them apart is their incredible softness and a wonderfully aromatic profile, enriched by both classic vanilla and a hint of almond extract.
The almond extract adds a sophisticated depth that elevates a simple sugar cookie into something truly special, perfectly complementing the fruity ice cream without overpowering it. The cookies are designed to be soft and chewy, ensuring they don’t become too brittle when frozen, making them ideal for holding the creamy ice cream filling. While you could certainly roll out the dough and use cookie cutters for a more uniform shape, I opted for simplicity and efficiency. Rolling balls of dough in additional sugar before baking creates beautifully crinkled, slightly crisp edges and soft centers – a rustic charm that’s perfect for these homemade sandwiches. Baking these cookies in advance requires a significant amount of willpower to resist eating them all before the ice cream is ready!
The Ultimate Summer Combination: Raspberry Ice Cream & Almond Cookie Sandwiches
When these two exceptional components come together, magic happens. The soft, buttery almond sugar cookies gently yield to the creamy, tangy raspberry ice cream, creating a harmonious blend of textures and flavors in every bite. The almond and vanilla notes in the cookie provide a warm, comforting base that perfectly highlights the bright, zesty character of the raspberry ice cream. It’s a sophisticated twist on a beloved classic, offering a refreshing chill with a comforting chew.
These sandwiches are not just delicious; they’re also a fantastic way to enjoy a homemade dessert that feels incredibly special. They’re perfect for backyard barbecues, summer picnics, or simply as a well-deserved treat on a lazy afternoon. The vibrant colors alone are enough to brighten any table, and the taste will surely bring smiles to everyone who tries them.
Embrace Your Own Summer Food Traditions
Do you have any cherished summer food traditions that bring joy to your warmest months? If not, I wholeheartedly invite you to borrow mine. Starting your own “Ice Cream Sunday” tradition is a wonderful way to explore new flavors, get creative in the kitchen, and gather loved ones for a sweet weekly celebration. There’s an undeniable charm and satisfaction in creating something from scratch, knowing every ingredient that goes into it, and then sharing that labor of love with family and friends.
Homemade ice cream, with its unparalleled freshness and customizable flavors, is already a triumph. But homemade ice cream, exquisitely sandwiched between a few freshly baked, aromatic cookies, transforms into something even better – a masterpiece of summer dessert. It’s a treat that speaks of sunny days, carefree moments, and the simple, profound joy of delicious food shared.
Raspberry Ice Cream and Almond Sugar Cookie Sandwiches
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Ingredients
Almond Sugar Cookies:
- 3 cups all-purpose flour (375 grams)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar (200 grams)
- 1 cup unsalted butter , at room temperature (226 grams)
- 1 large egg
- ¾ teaspoon vanilla extract
- ½ teaspoon almond extract
- Additional sugar
Raspberry Ice Cream:
- 5 cups fresh raspberries , pureed (625 grams, should be 1 1/2 cups puree)
- 1 ½ cup half and half (375 ml)
- 1 cup granulated sugar (200 grams)
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 ½ cups heavy whipping cream (375 ml)
Instructions
To make the cookies:
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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In a bowl, combine the flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together until creamy and pale yellow in color. Add the egg, vanilla extract, and almond extract and mix until combined. Slowly add the flour mixture and mix until combined.
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Roll the dough into rounded tablespoons and roll into the additional sugar. Place on the prepared sheet pan 2 inches apart Bake until the bottoms just begin to turn golden in color, about 8 minutes. Let cool on the pan for 5 minutes, then let cool completely on a wire rack.
To make the ice cream:
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In a large saucepan over medium high heat, combine the half and half and sugar, stirring until sugar is dissolved. Heat until steaming and small bubbles appear around the edges (do not boil). Meanwhile, whisk together the egg yolks in a large bowl. Very slowly add the heated half and half to the egg yolks while whisking continuously. Pour the mixture back into the saucepan and return to medium high heat. Cook the mixture until thickened and coats the back of the a spoon, while stirring continuously.
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In a large clean bowl, combine the heavy cream, raspberry puree, and lemon juice. Place a mesh strainer over the top and add the custard mixture. Stir to combine. Chill completely in the fridge. Freeze in an ice cream machine according to manufacturer’s instructions. Spoon ice cream into a container and place in the freezer for several hours to firm up.
To make the ice cream sandwiches:
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Place a scoop of ice cream on a cookie and top with another cookie, gently pressing down on top. Freeze for an hour before serving, store any leftovers in the freezer for up to 2 days.
Tips for Making and Storing Your Ice Cream Sandwiches
To ensure your raspberry ice cream and almond sugar cookie sandwiches are a resounding success, here are a few extra tips:
- Chill the Ice Cream Thoroughly: After churning, ensure your ice cream is well-frozen for several hours (or overnight) before assembling the sandwiches. This will make it easier to scoop and prevent a melty mess.
- Soften Cookies Slightly (Optional): If your cookies are very crisp, letting them sit at room temperature for 10-15 minutes before assembling can make them easier to press without breaking.
- Work Quickly: Ice cream melts fast! Have all your components ready and work efficiently when assembling the sandwiches.
- Wrap Individually: For best results and to prevent freezer burn, wrap each finished ice cream sandwich tightly in parchment paper or plastic wrap before placing them back in the freezer.
- Storage: These delightful treats can be stored in an airtight container in the freezer for up to two days. However, they are best enjoyed within the first day or two for optimal texture and flavor.
- Experiment with Flavors: While raspberry and almond are a dream team, don’t hesitate to experiment with other fruit purees in your ice cream or extracts in your cookies once you’ve mastered this recipe! Lemon zest in the cookies, or a swirl of white chocolate in the ice cream, could be delightful variations.
So, gather your ingredients, fire up your ice cream maker, and get ready to create a memorable summer dessert that will have everyone asking for more. These Raspberry Ice Cream and Almond Sugar Cookie Sandwiches are more than just a recipe; they are an invitation to savor the sweet moments of life, one delicious, homemade bite at a time. Enjoy the process, enjoy the tradition, and most importantly, enjoy the incredible taste of summer!