Raspberry Cassis Ice Cream Sandwiches
My professional work experience includes marketing for ice cream and cookies. Seriously.
So when Craft Magazine asked me to be a guest writer for their summer issue, and to create some sort of recipe involving booze and baking, I knew that it would have to be an ice cream sandwich. Perfect for summer, can even use a cookie mix, and I can definitely find a way to throw some booze in there.
The following recipe for Raspberry Cassis Ice Cream Sandwiches is one that I developed for Craft's summer 2016 issue- I definitely recommend that you check it out.
Yields 6 ice cream sandwiches
1 pint raspberries
¼ Cup cane sugar
1 Tbsp crème de cassis
¼ tsp cornstarch
12 snickerdoodle cookies (from our Snickerdoodle Cookie Mix)
1 pint good quality vanilla bean ice cream
1. To make the jam, combine the raspberries, sugar, cassis, and cornstarch in a medium saucepan and stir to combine. Bring to a gentle boil and stir occasionally for 10-15 minutes, until the raspberries have fallen apart and the mixture has thickened.
2. Remove from heat and allow to cool completely. If you make it ahead of time, store the jam in jars in the refrigerator for up toa week.
3. To assemble the sandwiches, your cookies and jam must both be completely cool. Let your ice cream sit on the counter for about 5 minutes so that it is easy to scoop. Flip half of your cookies upside down, and scoop about 1/3 Cup of ice cream onto each one. Top with a spoonful of raspberry cassis jam, followed by the top cookie. Serve immediately.