Chocolate Raspberry Ice Cream Sandwiches

Ahhh, February. Oh how I love this month. Our first hint of Spring is here, Valentine’s Day (or, even better, Galentine’s Day!) is right around the corner, and I can eat heart-shaped sugar again.

IMG_2102-3.jpg

So, today I’m sharing my made-from-scratch raspberry ice cream sandwiches. They’re best made ahead of time, which is actually ideal because the last thing you want to do on date night or Valentine’s Day is be distracted by a labor intensive dessert. The taste can only be described as romantic af. And the wow factor is a big payoff – this looks a lot more impressive than it actually is.

Win, win, win in my book. 😘

IMG_2066-2.jpg

IMG_2100-2.jpg

IMG_2091-2.jpg

IMG_2133-2.jpg

Here’s what you do.

Chocolate Raspberry Ice Cream Sandwiches

ingredients

for the cookies:

1 cup all-purpose flour

¾ cup cocoa powder

¾ tsp baking powder

¾ tsp salt

1.5 sticks unsalted butter, room temperature

1 cup granulated sugar

2 eggs

for the ice cream: 

1.5 cups fresh raspberries

3/4 cup whole milk

1.5 cups heavy cream

2/3rd cup granulated sugar

pinch of salt

1.5 tsp vanilla extract

 

directions

for the ice cream:

add the raspberries to a food processor and pulse until roughy chopped.

in a mixing bowl combine the milk, heavy cream, sugar, salt, vanilla extract, and raspberries. stir to combine, then transfer to an ice cream maker for churning. follow manufacturer instructions.

take a 9×13 inch baking dish and fit a piece of parchment paper inside it so that it completely covers the bottom and all sides. transfer the ice cream to the baking dish, spreading it out till it’s flat and level. Place the dish in the freezer for 4 hours, or ideally overnight.

for the cookies:

preheat oven to 350 F. take a 13×18 inch baking sheet (preferably one with deep sides) and line it with parchment paper.

in a bowl whisk together flour, cocoa, baking powder, and salt.

in a mixing bowl, cream together the butter and sugar till light and fluffy. continue to beat on medium speed while you add the eggs. turn the speed down to low and add the flour mixture gradually. scrape down the sides of the bowl and mix quickly once more.

transfer batter to the baking dish, and use an offset spatula to spread it out so it’s level. place in oven and bake for 13 minutes. remove and let pan cool completely. once room temperature, place the dish in the refrigerator for a few hours (or overnight). 

to assemble:

once you’re ready to assemble the sandwiches, take the cold cookie dish out of the fridge and, using a heart-shaped cookie cutter, cut out as many cookies as you can manage. this works best as long as everything remains cool, so there’s no breaking/crumbling.

pull the ice cream tray out of the freezer and use the same cookie cutter as before to cut out your ice cream layers. sandwich ice cream hearts between two cookies and gently press together so everything adheres. put assembled ice cream sandwiches back into the freezer until you’re ready to enjoy!

IMG_2152-2.jpg

This weekend is the one I head to New Orleans with my sister, and then before we know it it’ll be Valentine’s Day! It’s a weird one this year as my valentine is still across the country from me, but my persistent love of holidays seems to be overcoming that particular obstacle. Oh well, guess I’ll just keep all these sweets for myself. 😉

IMG_2123-2.jpg

 

 

Cranberry Relish & The Perfect Leftover Sandwich

Some might call it jumping the gun, others will call it being well prepared, but regardless of how you spin it, today I’m sharing a recipe for cranberry sauce that is just begging to be on your day-after-Thanksgiving turkey sandwich. Seriously, it’s advisable that you squirrel some of this away in a hidden tupperware before the big meal, so you can really see what I’m talking about!

IMG_0348.jpg

IMG_0347.jpg

I know that cranberry sauce is, for many people, a totally forgettable component of the meal. This makes me sad because good cranberry sauce (not that gelatinous crap from a can) is freakin’ delicious and I hate that so many are missing out! I love this stuff so much that I smother my turkey in it instead of gravy. I know. Bold move, right?

This recipe is good because it’s easy to tweak for your own tastes. Every member of my immediate family does it just a little bit differently. I double the original recipe’s walnut content because I love the crunch. My sister cuts the sugar in half. My mom doubles the raisins and only does 1 & 1/2 cups sugar. I’ve had all versions and they’re all great!

Another reason why this recipe is a winner is because it’s best made the day before and left to chill overnight, so less hassle for you on the day of!

IMG_0363.jpg

Cranberry Relish

ingredients:

16 oz washed cranberries

1 & 1/2 cups water

2 cups sugar

juice and zest of 1 orange

juice and zest of 1 lemon

1 apple, peeled and cut into small pieces

1/2 cup raisins

1 cup chopped walnuts

directions:

Add the water and cranberries to a saucepan and cook over medium heat until the berries pop.

Once the berries have popped, add the sugar, lemon juice/zest, orange juice/zest, apple, and raisins. Cook for about 10-15 more minutes.

Finally, add the chopped nuts. Remove from heat, and let chill completely in the fridge before serving.

IMG_0710.jpg

IMG_0728.jpg

IMG_0748.jpg

And here’s the formula for the best ever Thanksgiving leftovers sandwich: Get two slices of bread and toast them. On one slice, spread some brie cheese (how cute are these little singles I found?!) and on the other, spread some cranberry relish. Heat these up in the oven so the cheese is melty and the relish is warm. Add some turkey and some sprouts, then sandwich everything together and devour. It’s literally perfection. I honestly look forward to leftovers more than the meal itself.

IMG_0760.jpg

As always, it’s been SO fun sharing all of these! I hope you all have the best holiday tomorrow and know that I’m so very thankful for the people who think reading this little passion project of mine a worthy way to spend their time. ❤

 

Healthy (but still delicious!) Mashed Potatoes

We’re keeping this party going with another side dish, a healthy spin on one of my favorite Thanksgiving staples. These mashed potatoes are dairy free, but pack a lot of flavor and still have a great consistency. Honestly, your guests would probably never be able to tell you did something sneaky!

IMG_0602.jpg

You might know that we spend Thanksgiving with Mark’s family (in exchange for Fourth of July with mine), which is full of health nuts. For that reason, I think it’s really valuable to have some healthy but totally undetectable subs when it comes to this holiday. You really don’t want to sacrifice taste on this day, you know?

IMG_0670.jpg

Healthy Mashed Potatoes

ingredients:

2 pounds of yukon gold potatoes, peeled

3 cloves of garlic, minced

2 tbsp, + 1 tsp ghee

1 cup of whole fat coconut milk

salt, to taste

1 tsp dried thyme

directions:

Place peeled potatoes in a large pot or dutch oven and cover the potatoes with water. Place on stove over medium high heat, and cook until water is at a rolling boil. Drain the water from the pan and using a masher, mash the potatoes.

Add the garlic, coconut milk, and 2 tbsp ghee. Use an immersion blender to blend ingredients together until potatoes are nice and smooth, with just a few bumps here and there.

Add thyme and salt, and mix until well incorporated and potatoes are to taste.

Transfer potatoes to a serving dish. Use the back side of a spoon to smooth the top of the potatoes out and create “swoops”.

Melt the 1 tsp of ghee in a microwavable bowl. Pour the melted ghee into the swoops.

That’s it!

IMG_0698.jpg

Okay, the big day is truly just around the corner now! Does everyone have their ingredients?? Tomorrow I’m sharing one of my family’s favorite Thanksgiving recipes, so maybe leave a little wiggle room on that grocery list, ya know?!