Black Raspberry Ice Cream Sandwiches Recipe

Name: Black Raspberry Ice Cream Sandwiches
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8
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

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

PREP TIME 30m	COOK TIME 5h	TOTAL TIME 5h30m
YIELD 8

Instructions

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.

Desserts

A recipe from Recipe courtesy of Food Network Kitchen

https://www.foodnetwork.com/recipes/food-network-kitchen/black-raspberry-ice-cream-sandwiches-5312678