Black Raspberry Ice Cream Sandwiches

  • Level: Easy
  • Total: 5 hr
  • Active: 30 min
  • Yield: 8 servings
Save Recipe


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.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Pumpkin Pie Ice Cream Cake

Chocolate Raspberry Ice Cream Sandwiches

Black and White Ice Cream Sandwiches

Black Pepper Ice Cream Sandwiches

Black Forest Pancake Ice Cream Sandwiches

Ice Cream Sandwiches

Ice Cream Sandwiches