Hello Sweetcakes! Well, it's almost Valentine's Day and I've a scrumptious little recipe to share with you all. It all starts with my mother's basic vanilla cookie dough recipe, and ends with the world's most delicious sandwiches... ice cream sandwiches, that is! I have to admit, ice cream is my guilty pleasure, so I'm worried what will happen to the other four portions after Valentine's Day... I made mine with soy ice-cream and olive oil spread, so you can make it a dairy-free indulgence too, if you like.
Raspberry Ice Cream Sandwiches
{ makes 6 servings }
1 litre vanilla ice cream
1 cup raspberries (slightly mashed)
250g (8oz) butter (softened)
3/4 cup caster sugar
2 tsp vanilla extract
1 egg yolk
2 1/4 cups plain flour (sifted)
Prepare the Raspberry Ice Cream
Allow the ice cream to soften a little before transferring to a bowl and stirring through the raspberries. Using a spatula, smooth the mixture into a rectangular container about 1 inch deep, lined with baking paper, and freeze overnight.
Bake the Vanilla Cookies
Beat the butter and sugar with an electric mixer until pale and creamy. Add the vanilla and egg yolk and beat to combine. Beat in the flour until a smooth dough forms. Wrap in plastic and place in the fridge for 30 minutes, or until firm. Meanwhile, preheat the oven to 180C (350F) and line a baking tray with paper.
Roll the dough out between two sheets of paper until 5mm (1/4 in) thick. Using a round, fluted 7cm (1 inch) cookie cutter, cut 12-14 rounds. Bake for 15-20 minutes, or until golden brown. Cool for 10 minutes on the tray, then pop them into the freezer until ice-cold.
Assemble the Sandwiches
Using the same fluted cookie cutter, cut 6 rounds of raspberry ice cream (you may wish to run the cutter under hot water first to make this easier!). Carefully sandwich the ice cream rounds between two vanilla cookies and ta-da, you're all set for Valentine's Day dessert.
p.s. Store them in the freezer wrapped in baking paper for up to a week.
