Name: Black Raspberry Ice Cream Sandwiches
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT5H0M0.000S
Yield: 8 servings
Ingredients: 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

Directions

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.
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.
Sandwich the ice cream between the cookies. Freeze until firm, 3 hours.

Photograph by Ryan Dausch

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Black Raspberry Ice Cream Sandwiches

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