Black raspberry will forever be my favorite ice cream flavor. It is lush and musky, with a deep rich berry flavor. I usually add a handful of chocolate to the custard but for these ice cream sandwiches I left the base pure and stuffed it between two very chocolate-y cookies. The cookies are dark and decadent, studded with chunks of chocolate. There is a touch of espresso and a flourish of salt, and vanilla too.
Notes:
I like to make the ice cream a day or two in advanced, for a clean cut disc to layer between the cookies, or simply scoop the ice cream between two cookies- it will be delicious either way.
You can also use store-bought ice cream. Mint Chip, Vanilla Bean, Salted Caramel would be wonderful.
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Dark Chocolate Chunk and Black Raspberry Ice Cream Sandwiches
Ingredients
Dark Chocolate Chunk Cookies
2 cups (240 g) all purpose flour
2/3 cup (65g) dutch processed cocoa powder
1/2 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 +2 tbsp (200g) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla
3/4 cup (140g) coarsely chopped dark chocolate
Black Raspberry Ice Cream
2 cups (480g) of cream
1 cup (240g) of milk
5 large egg yolks
3/4 cup (150 grams) sugar
1.5- 2 cups black raspberries – fresh or frozen
pinch of salt
1 teaspoon vanilla extract
Instructions
To make the ice cream:
- Make the raspberry puree: If you are using frozen berries let them thaw. Place the berries in a high speed blender and puree. Strain in a bowl and set aside. You should have about 1/2 cup puree. (I like to make this ahead and cool in the fridge)
- In another bowl add the sugar and egg yolks. Whisk until light and fluffy.
- Combine the milk and cream in a small pot. Gently heat over medium low heat. Add a little of the warm cream into the egg/sugar mixture and mix to combine. Pour the egg mixture into the cream and continue cooking, stirring constantly until the mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain the mixture into the bowl of raspberry puree. Add the vanilla and a pinch of salt. Mix to combine. Cover with plastic wrap and transfer to the fridge for 8 hours or overnight.
- Remove the bowl from the fridge and churn in an ice cream maker according to the manufactures instructions. Transfer the ice cream into a freezer safe container for scooping. If you want to make clean cut out discs spread the ice cream into a 9 x 13 inch cake pan lined with wax paper. Freeze for 6 hours or overnight. Using a biscuit or cookie cutter the same size as the cookies, cut discs of ice cream. Re freeze on a parchment lined baking sheet until firm.
To make the cookies:
- Whisk together the flour, cocoa powder, espresso, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes.
- Add the eggs, one at at a time, then add the vanilla. Scrape down the bowl and reduce the speed to low. Add in the dry ingredients and beat until a soft dough begins to form. Fold in the chocolate. Chill the dough for 30 minutes, until firm,.
- Preheat the oven to 350. Line two baking sheets with parchment paper.
- Using a medium cookie scoop or heaping tablespoon, portion out even-sized amount of the dough. Divide between the prepared baking sheets, placing them a few inches apart. Bake for 10-12 minutes, rotating the pans half way. Let the cookies cool for a few minutes, transfer to a cooling rack to cool completely.
To assemble
- Arrange half of the cookies flat side up on a lined baking tray. Top each cookie with a generous scoop of the ice cream and top with another cookie, float side facing down. Lightly press the cookies together, making sure to spread the ice cream to the edges. Cover the baking tray with parchment and freeze until firm, 1 hour.
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