White Chocolate Raspberry Ice Cream Sandwiches

White Chocolate Raspberry Ice Cream Sandwiches
Warm weather.

Stressed students.

Extra cocoa powder that is dying to be turned into rich, fluffy sandwich cookies.

And a craving for smooth, creamy ice cream with a touch of sweet white chocolate and the brightness of fresh raspberries?

How about White Chocolate Raspberry Ice Cream Sandwiches?

I thought so.

White Chocolate Raspberry Ice Cream Sandwiches 
Serves: approximately 18             Serving Size: one sandwich            Calories/Serving: 116


Ice Cream:

  • 3c. 2% milk
  • 2/3c. splenda
  • 1 large egg yolk
  • 1 package sugar-free white chocolate pudding mix
  • 1c. fresh raspberries, broken into smaller pieces


  • 1c. fat-free milk
  • 1/2tsp white vinegar
  • 1/3c. sugar
  • 2/3c. splenda
  • 1/4c. light margarine, softened
  • 1tbl olive oil
  • 1tsp vanilla extract
  • 2 large eggs
  • 1c. whole wheat flour
  • 1c. all-purpose flour
  • 1/2tsp salt
  • 1tsp baking powder
  • 1tsp baking soda


To make the ice cream:

  1. Combine the milk, splenda, and egg yolk and beat very well. Chill for at least four hours. When ready to make, remove the mixture from the fridge and add in the white chocolate pudding mix, beating for only one minute. Transfer to ice cream maker and freeze according to manufacturer’s instructions.About 5 minutes before the freezing is done, add in the raspberry chunks so they can evenly distribute into the ice cream.

To make the cookies:

  1. Combine the milk and vinegar in a small bowl; set aside for ten minutes.
  2. Preheat the oven to 375F.
  3. Meanwhile, cream together the sugar, splenda, margarine, and olive oil with an electric mixer on high speed until very well combined, at least 2 minutes. Add in the vanilla extract and eggs; beat well. In a separate bowl, combine flours, salt, baking powder, and baking soda; sift to combine. Add half of the dry mixture to the butter-egg mix, mix until combined, and then add in all of the milk-vinegar mixture. Mix until combined. Finish by adding in the remaining dry mixture, and beat until the batter is well-combined.
  4. Line a baking sheet with cooking spray and parchment paper. Using heaping tablespoons, spoon the batter onto the sheet, leaving about 2inches between each. The texture of the batter is reminiscent of a mixture between a cake and a muffin; not too thin, not too thick. Don’t be alarmed if the cookies start to spread out slightly when you scoop them onto the pan: this is supposed to happen.
  5. Bake for 9-10 minutes at 375. Allow to cool on wire racks.

To make the sandwiches:

  1. Freeze the cookies in a single layer for at least 1 hour. This is essential!
  2. Remove the ice cream from the freezer, allowing it to thaw slightly to make scooping easier.
  3. Take two sandwich cookies, flat bottom sides facing up. On one of them, spread about 2tbl ice cream; top with the other cookie. Freeze for at least one hour in a tightly sealed container/Ziploc; if freezing for longer, give about 15 minutes to thaw before serving.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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