Quick-fix chocolate & raspberry ice cream sandwiches

Quick-fix chocolate & raspberry ice cream sandwiches
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  • ServesMakes 6 sandwiches (12 cookies)
  • Prep time20 mins
  • Cook time8 mins
  • Timeout15 mins
  • FreezingFreezes well


  • 1 large egg
  • 1 cup of all-purpose flour
  • A pinch of salt
  • 1/2 cup of your preferred nuts selection, chopped
  • 1/3 cup of softened butter
  • 3/4 cup of brown sugar
  • 1/4 cup of cocoa powder
  • Your choice of ice cream
  • 1 cup of fresh raspberries


  1. Preheat the oven to 350°F, and place the rack at the centre of it. Line a baking sheet with parchment paper, then set aside.
  2. Combine all the cookie ingredients in a bowl and mix thoroughly with your hands until it becomes a dough.
  3. Shape 12 cookie dough balls, of about 1 ½ » each, then squish them down onto the baking sheet until you get a cookie of about 2 ½ – 3″ wide. Bake for 8 minutes in the oven. Let cool completely.
  4. Top 6 of your cookies with ice cream and raspberries, then add another cookie on top of each to make the sandwiches.

Tips & tricks

It’s very important to let the cookies cool down completely on the baking sheet before removing them, or else they might break. They might seem a bit mushy when you take them out of the oven, but they will firm up when they cool down and stay nice and moist this way.

Recipe published on August 19, 2018