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Ice Cream Sandwiches with Raspberry Frozen Yogurt
Credit:
John Kernick
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 12
Ingredients
For the Frozen Yogurt
10 ounces fresh raspberries (2 1/2 cups) or frozen, thawed and drained
1 cup superfine sugar
2 cups plain Greek yogurt
For the Almond Shortbread Cookies
1/2 cup almond-meal flour
1/2 cup plus 2 tablespoons brown-rice flour, plus more for rolling
3 tablespoons cornstarch
2 tablespoons tapioca starch
1/4 teaspoon fine salt
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg yolk
Gallery
Ice Cream Sandwiches with Raspberry Frozen Yogurt
Credit:
John Kernick
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 12
Gallery
Ice Cream Sandwiches with Raspberry Frozen Yogurt
Credit:
John Kernick
Ice Cream Sandwiches with Raspberry Frozen Yogurt
Credit:
John Kernick
Ice Cream Sandwiches with Raspberry Frozen Yogurt
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 12
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes 12
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Yield: Makes 12
Makes 12
Ingredients
Ingredients
10 ounces fresh raspberries (2 1/2 cups) or frozen, thawed and drained
1 cup superfine sugar
2 cups plain Greek yogurt
1/2 cup almond-meal flour
1/2 cup plus 2 tablespoons brown-rice flour, plus more for rolling
3 tablespoons cornstarch
2 tablespoons tapioca starch
1/4 teaspoon fine salt
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg yolk
Directions
Make frozen yogurt: In a blender, combine raspberries and superfine sugar and blend until smooth. Pour through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Whisk in yogurt. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer mixture to an airtight container and freeze 2 hours (or up to 1 month).
Make cookies: In a medium bowl, whisk together flours, starches, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on high until pale and fluffy, about 3 minutes. Add vanilla and egg yolk and beat until combined, scraping down bowl as needed, 1 minute. With mixer on low, gradually add flour mixture and beat until dough comes together (dough will be sticky). Form dough into a disk, wrap tightly in plastic, and refrigerate 2 hours.
Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 1/4-inch-thick round. With a 2 1/2-inch fluted cookie cutter, cut dough into 24 rounds and place on two parchment-lined rimmed baking sheets (reroll scraps if necessary). Freeze 15 minutes, then bake until cookies are lightly golden, 10 to 12 minutes. Let cool completely on sheets on wire racks, 20 minutes. (To store, transfer to an airtight container at room temperature, up to 3 days.) To serve, transfer frozen yogurt to refrigerator to soften, 20 minutes. Scoop 1/4 cup frozen yogurt onto flat sides of 12 cookies and sandwich with remaining cookies.
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All Reviews for Ice Cream Sandwiches with Raspberry Frozen Yogurt
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Reviews:
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All Reviews for Ice Cream Sandwiches with Raspberry Frozen Yogurt
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
