Raspberry ice cream sandwiches
Sandwiches
So, my favorite way to eat raspberries is standing in a raspberry bush and popping them straight into my mouth. But, I started thinking about other ways I would like to eat raspberries, ways I haven't even tried yet, and what popped into my mind was raspberry ice cream sandwiches, made with lemon coconut shortbread. I decided to set about making them. They turned out to be everything I hoped they would be! The shortbread is light and soft-crisp and gives way with a nice crunch to the creamy tangy ice cream within. And they're wonderfully messy to eat if you let them get to that nice point where they're squishy and melty and you can squeeze the ice cream out the sides and lick it off before taking another bite. <br />The ice cream is creamy and berry-ful. It's based generally off of a basic vanilla ice cream with a whole lot of raspberry puree added, plus a splash of chambord to help keep the ice cream from freezing too hard. The shortbread is based off of a recipe from Bon Appetit with a number of adjustments and some flavor modifications.
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