¾ c. sugar
¾ c. brown sugar, packed
2 sticks unsalted butter, softened
2 eggs, beaten
1¾ c. flour
1 tsp. baking soda
2 tsp. vanilla
3 c. frozen raspberries, partially thawed
1 c. sugar
2 c. heavy whipping cream
1 c. half-and-half
2 tsp. vanilla extract
1. Put the frozen raspberries in a blender, cover and pulse until pureed. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended.
2. Pour mixture into cylinder of ice cream maker; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2–4 hours, or until firm.
Note: If you do not own an ice cream maker, don’t panic! Run to your local grocery store and pick up your favorite brand of raspberry ice cream.
1. Cream together butter and both types of sugar. Add beaten eggs and vanilla.
2. In a separate bowl, mix flour, cocoa, baking soda and salt.
3. Add dry ingredients to the butter and sugar mixture.
4. Press all the air out of the dough with your fingers or a spatula. Mold into 2-inch balls, arranging them across a greased cookie sheet 2 inches apart. Use a fork to puncture holes in the cookie dough. These holes help keep the cookie flat and easy to work with.
5. Bake at 350 F for about 12 minutes. Allow cookies to cool completely.
6. Add your ice cream, top with another cookie and freeze until set.