Raspberry-vanilla ice cream sandwiches

Name: Raspberry-vanilla ice cream sandwiches
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: american
Ingredients: 1 1/3 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 3/4 tsp salt; 1 cup unsalted butter, softened; 1 cup smooth peanut butter; 2/3 cup granulated sugar; 2/3 cup packed brown sugar; 1 egg; 1 egg yolk; 1 1/2 tsp vanilla; 1/3 cup granulated sugar, for coating; 3/4 cup raspberry jam; 1.65 L vanilla ice cream; 300 g dark chocolate, melted; 1 1/2 cup chocolate sprinkles

Prep Time25 min
Total Time45 min
Makes12 servings

*PLUS 2 hours freezing time

By Chatelaine

peanut butter cookie raspberry-vanilla ice cream sandwich

Photo, Erik Putz.

The best way to ride out this sweltering weather? Ice cream — on steady rotation!

Ingredients

1 1/3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, softened
1 cup smooth peanut butter
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 egg
1 egg yolk
1 1/2 tsp vanilla
1/3 cup granulated sugar, for coating

Filling and coating

3/4 cup raspberry jam
1.65 L vanilla ice cream
300 g dark chocolate, melted
1 1/2 cup chocolate sprinkles

Instructions

STIR flour, baking soda, baking powder and salt in a medium bowl.
BEAT butter and peanut butter in a large bowl, using an electric mixer, until creamy, 1 min. Beat in sugars until smooth, 2 min. Beat in egg, then yolk and vanilla.
GRADUALLY stir in flour mixture until just combined. Divide dough into 2 portions. Wrap in plastic wrap and press into disks. Freeze until firm enough to handle, 1 hr.
PREHEAT oven to 350F and line 2 baking sheets with parchment. Place 1/3 cup sugar in a bowl. Scoop2 tbsp of dough and roll into a ball. Swirl it in sugar to coat. Repeat with remaining dough and place on sheets 2 in. apart.
BAKE until golden around the edges, 12 to 14 min. Cool on sheet for 5 min, then transfer to a rack to cool.
SPREAD half of cookies with 1 tbsp raspberry jam each. Spread ½ cup ice cream between 2 cookies, pressing together. Freeze until firm, 90 min. Dip sandwiches halfway into melted chocolate, then into chocolate sprinkles. Freeze until chocolate is firm, 15 min.

Chatelaine Quickies: Toasted marshmallow ice cream

Nutrition (per serving)

Calories 430, Protein 6g, Carbohydrates 52g, Fat 23g, Fibre 2g, Sodium 192mg.
Excellent source of vitamin B12.

Find more irresistible and easy ice cream sandwich recipes in this collection.

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

FILED UNDER:

cookies summer bake freeze

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.