Instructions
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.
To assemble
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.
