Raspberry Swirl Ice Cream Sandwiches

What’s better on a hot summer day, than ice cream?! I did the classic! The chocolate wafers are a mix between Oreo and brownie, perfectly soft but also hold the ice cream in place. I made raspberry swirl ice cream, but you can always switch it up or keep it traditional with vanilla! Wrap them individually in parchment paper or plastic wrap and they will keep in the freezer for up to a month.

Raspberry Swirl Ice Cream

Ingredients

• 1 cup whole milk
• 2/3 cup sugar
• pinch of salt
• 1 1/2 cups heavy cream
• 5 large egg yolks
• 1 tsp. pure vanilla extract

Raspberry Swirl

• 1 1/2 cups raspberries, fresh or frozen
• 3 tbsp. sugar
• 1 tbsp. vodka

Directions

Start by warming the milk, sugar, and salt in a medium sauce pan. For just a couple minutes until the sugar starts to dissolve, warm to the touch, remove from heat. Then pour the heavy cream into a bowl and set a mesh strainer on top.

In another separate bowl whisk the egg yolks together. Slowly pour the warmed milk in a steady flow into the egg yolks. This is tempering the eggs to bring them all to the same temperature. Make sure to whisk constantly as you don’t want to scramble the eggs. Scrape down into the saucepan. Stir the mixture then with a rubber spatula over medium heat, scraping the bottom as you go, until the mixture thickens and coats the spatula.

Immediately then pour the custard through the strainer and into the heavy cream. Add the vanilla extract, and place bowl onto an ice bath until cooled. Place plastic wrap directly onto of the custard so it doesn’t create a film and then into the fridge to completely chill.

While the custard is chilling, make the raspberry swirl an hour before churning the ice cream. Pour the raspberries, sugar and vodka into a bowl and smash with a fork until the juices are released. You still want some nice chunks of raspberry, and then chill in the fridge until ready to use.

Churn the ice cream in the ice cream maker according to the manufacturers instructions. Then as you spoon it out into your container, layer the ice cream with spoonfuls of the raspberry swirl mixture. Keep in the freezer until ready to use. Take the ice cream out 20 minutes prior to assembly to soften.

Soft Chocolate Wafers

Ingredients

• 4 tbsp. unsalted softened butter
• 2/3 cup packed brown sugar
• pinch of salt
• 1/2 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/4 tsp. baking soda
• 2 egg yolks
• 1/3 cup hot espresso or strong coffee

Directions

Preheat the oven to 350 degrees F. Line a 9×17 inch rimmed baking pan with parchment paper, not wax. Smooth out any air pockets. Spraying the pan will help the parchment stick and lay flat.

In a large mixing bowl, beat together the butter, brown sugar and salt until light and fluffy. Then in a separate bowl sift together the flour, cocoa powder, and baking soda.

With the mixer running add in one egg yolk at a time. Then gently pour in the dry ingredients, scrape down the sides and then with the mixer running pour in the hot espresso or coffee. Keep scraping down the sides and mix until it’s a smooth dough.

Spoon onto prepared baking pan and use a knife or off-set spatula to evenly spread the mixture out to the edges. It will be a thin layer. Bake for about 6-8 minutes, until it’s puffed and dry but soft to the touch. Cool at room temperature. Then with the pan sitting horizontally in front of you cut the wafer in half vertically.

Spoon the softened ice cream over half of the wafers, making sure to reach the edges. Flip the other side on top of the ice cream. Then cut them into bars, about 1 1/2 inches by 3 1/2 inches. Wrap individually in parchment or plastic wrap and freeze. Keep in the freezer until ready to eat!! Enjoy!