Raspberry-Orange Ice Cream Sandwiches Recipe

Raspberry-Orange Ice Cream Sandwiches Recipe
Raspberry-Orange Ice Cream Sandwiches Recipe photo by Taste of Home
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Raspberry-Orange Ice Cream Sandwiches Recipe

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Our Test Kitchen uses orange to add a surprisingly fresh and fruity flavor to this elegant sorbet sandwich with white chocolate curls.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min. + freezing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min. + freezing

Ingredients

  • Brownie for Ice Cream Sandwiches
  • 1/2 to 1 teaspoon grated orange peel
  • 4 cups raspberry sorbet, softened
  • 1 package (10 ounces) frozen sweetened raspberries, thawed and drained
  • White chocolate curls, optional

Directions

Prepare batter for Brownie for Ice Cream Sandwiches; stir in orange peel. Bake and cool according to recipe directions. Cut brownie in half widthwise. In a bowl, stir sorbet and raspberries together. Spread sorbet mixture over one brownie half. Turn over remaining brownie half; place over sorbet. Cover and freeze on a baking sheet 2 hours or until firm.
Cut into bars, squares or desired shapes. Dip sides of ice cream sandwiches in chocolate curls if desired. Wrap in plastic; freeze until serving. Yield: 12-15 servings.
Originally published as Raspberry-Orange Ice Cream Sandwiches in Simple & Delicious July/August 2007, p60

  • Brownie for Ice Cream Sandwiches
  • 1/2 to 1 teaspoon grated orange peel
  • 4 cups raspberry sorbet, softened
  • 1 package (10 ounces) frozen sweetened raspberries, thawed and drained
  • White chocolate curls, optional
  1. Prepare batter for Brownie for Ice Cream Sandwiches; stir in orange peel. Bake and cool according to recipe directions. Cut brownie in half widthwise. In a bowl, stir sorbet and raspberries together. Spread sorbet mixture over one brownie half. Turn over remaining brownie half; place over sorbet. Cover and freeze on a baking sheet 2 hours or until firm.
  2. Cut into bars, squares or desired shapes. Dip sides of ice cream sandwiches in chocolate curls if desired. Wrap in plastic; freeze until serving. Yield: 12-15 servings.
Originally published as Raspberry-Orange Ice Cream Sandwiches in Simple & Delicious July/August 2007, p60

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