Loading...

Weather Alerts 2 View »

RECIPE # 5005 RASPBERRY ICE CREAM SANDWICHES Thu, May 16, 2013

RECIPE # 5005 RASPBERRY ICE CREAM SANDWICHES Thu, May 16, 2013

CREATED May 16, 2013

MICHAEL KING / MONELL'S DINING & CATERING

10 ounces vanilla ice cream, slightly softened

5 ounces fresh raspberries

6 whole graham crackers, broken in half

hot fudge sauce, optional

1. In a bowl, combine the softened vanilla ice cream and the fresh raspberries. Stir until well mixed. If eating immediately following preparation: Divide the mixture evenly between the graham crackers and assemble 6 sandwiches by placing ice cream on top of a graham cracker half, followed by warm hot fudge sauce (about 2-3 teaspoons, if desired) and then another graham cracker half on top. Repeat with remaining ingredients. Serve immediately.

2. If preparing ahead of time: Press the ice cream mixture into a parchment paper lined rectangular plastic storage container (about 7 1/2 x 5 inches in size). Cover and freeze the ice cream until ready to serve.

3. Remove the ice cream from the plastic storage container and cut into 6 equally sized pieces, about the size of half a graham cracker. Place 1 ice cream square on top of a graham cracker half. Top with warm hot fudge sauce (about 2-3 teaspoons, if desired) and then add another graham cracker half on top. Repeat with remaining ingredients. Serve immediately.