Barbara Adams: Chocolate Raspberry Ice Cream Sandwiches, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Chocolate Raspberry
Ice Cream Sandwiches
Recipe

A classic flavor combination meets a classic summer treat. What’s not to love?

Ingredients

Serves 6 sandwiches

1	recipe	vanilla bean ice cream*
1/2	cup	Chambord liqueur
1	recipe	chocolate wafer cookies
~1/2	cup	seedless raspberry jam**

* Substitute a quart of best-quality store bought vanilla ice cream if preferred.

**Seedless raspberry jam is sometimes hard to find. Good grocery stores often stock it along with a selection of "all fruit spreads". If not available, strain a jar of raspberry jam with seeds. It's definitely worth the effort.

	Directions
	Prepare the vanilla bean ice cream as directed. Fold in ½ cup of Chambord liqueur and freeze for 4–6 hours. Alternately, purchase a quart of vanilla ice cream, allow it to soften a bit and beat in the Chambord. (An electric mixer makes it easier to do this quickly, before the ice cream softens up too much.) Freeze until solid. Prepare the chocolate wafers. Cool the wafers and spread them with seedless raspberry jam. Remove the ice cream from the freezer and scoop or cut a piece of ice cream to fit between the wafers. Sandwich the ice cream between the chocolate wafers. Wrap the sandwiches individually in plastic wrap or foil and freeze for at least 2 hours.

Preparation time:

A Barbara Adams Beyond Wonderful recipe
by Baking Expert, Catherine Christensen .

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.

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