Valentine's Day Recipe

Raspberry Ice Cream Sandwiches

From Wolf and Willow

Raspberry Ice Cream Sandwiches

{ makes 6 servings }

1 container (quart size) vanilla ice cream
1 cup raspberries (slightly mashed)
8 oz butter (softened)
3/4 cup caster sugar
2 tsp vanilla extract
1 egg yolk
2 1/4 cups plain flour (sifted)

Prepare the Raspberry Ice Cream
Allow the ice cream to soften a little before transferring to a bowl and stirring through the raspberries. Using a spatula, smooth the mixture into a rectangular container about 1 inch deep, lined with baking paper, and freeze overnight.

Bake the Vanilla Cookies
Beat the butter and sugar with an electric mixer until pale and creamy. Add the vanilla and egg yolk and beat to combine. Beat in the flour until a smooth dough forms. Wrap in plastic and place in the fridge for 30 minutes, or until firm. Meanwhile, preheat the oven to 350 F and line a baking tray with paper.

Roll the dough out between two sheets of paper until 1/4 inch thick. Using a round, fluted 1 inch cookie cutter, cut 12-14 rounds. Bake for 15-20 minutes, or until golden brown. Cool for 10 minutes on the tray, then pop them into the freezer until ice-cold.

Assemble the Sandwiches
Using the same fluted cookie cutter, cut 6 rounds of raspberry ice cream (you may wish to run the cutter under hot water first to make this easier!). Carefully sandwich the ice cream rounds between two vanilla cookies and ta-da, you're all set for Valentine's Day dessert.

p.s. Store them in the freezer wrapped in baking paper for up to a week.

Recipe & Pictures via Wolf and Willow Blog

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