Black Raspberry Ice Cream Sandwiches

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  • Level: Easy
  • Total: 5 hr
  • Active: 30 min
  • Yield: 8 servings
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2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice

1 teaspoon pure vanilla extract

1/3 cup sour cream

Sanding sugar, for sprinkling

2 pints black raspberry chip ice cream


  1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the egg, lemon zest, lemon juice and vanilla. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the sour cream.
  2. Roll the dough into 16 balls. Arrange on the baking sheets; sprinkle with sanding sugar. Bake until the edges are set, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
  3. Sandwich the ice cream between the cookies. Freeze until firm, 3 hours.