Ice Cream Sandwiches With Raspberry Frozen Yogurt Recipes

Steps:

• 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.

Steps:

• In medium bowl, mix cream cheese and sugar until smooth. Place half of the mixture into another medium bowl. Using whisk, beat blueberry yogurt into 1 bowl and peach yogurt into the other. Gently spoon and spread peach yogurt mixture over blueberry yogurt mixture in bowl. Freeze about 1 hour or until slightly firm.
• Remove from freezer. Using ice cream scoop, scoop yogurt from bowl, capturing both flavors. Place 1 scoop of swirled yogurt on chocolate side of one granola thin. Place another granola thin on top, chocolate side down. Press together slightly. Wrap individually in foil, and freeze at least 2 hours until firm.
• Before serving, let stand 10 minutes at room temperature.

Steps:

• Line a 9-by-5-inch loaf pan with plastic wrap, leaving overhang on all sides. In a food processor, blend raspberries, condensed milk, and yogurt until smooth; transfer to prepared pan. Freeze, covered, until firm, at least 4 hours and up to 1 week.
• Lift mixture out of pan using plastic; cut into 1-inch pieces. Return to food processor and blend, scraping down sides as needed, until smooth, 1 to 2 minutes. Return to pan; freeze until scoopable, about 20 minutes. Serve with whipped cream and blueberries.