Creamy raspberry no-churn ice cream sandwiched between two soft cake batter cookies is the perfect treat. The bright fresh berry flavor of the easy homemade ice cream combined with the fun rainbow sprinkle cake mix cookies is the perfect combo.
In a medium saucepan, combine raspberries, sugar, lemon zest, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down, about 5 minutes.
In a small bowl, mix the cornstarch and water. Add to the raspberry mixture and cook for 1 to 2 minutes, until slightly thickened. Pour the sauce through a fine mesh strainer into a bowl, pressing with the back of a spoon to remove the seeds. Scrape the underside of the strainer to collect all the sauce (you should have about 3/4 cup). Refrigerate until completely cooled.
In a large bowl, whisk sweetened condensed milk and vanilla until blended. Set aside.
In a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 1 1/2 to 2 minutes. (You can also whisk by hand in a chilled bowl, about 3 to 4 minutes.) Gently fold 1/3 of the whipped cream into the sweetened condensed milk mixture. Add the remaining whipped cream and fold just until combined—do not over mix.
Spread half of the ice cream mixture in a 9x5- or 8x4-inch loaf pan. Spoon half of the raspberry sauce over the ice cream mixture and swirl with a knife. Repeat with the remaining ice cream mixture and raspberry sauce. Press plastic wrap directly onto the surface, cover tightly, and freeze for at least 12 hours, or until firm.
Heat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk cake mix, melted butter, oil, egg, egg yolk, and cake batter flavor until smooth. With a rubber spatula, gently stir in flour, sprinkles, cornstarch, and salt until a soft dough forms and sprinkles are evenly distributed.
Using a cookie scoop (about 3 tablespoons), drop dough into 12 equal portions at least 2 inches apart onto baking sheet.
Bake 9 to 11 minutes or until the edges are just set and centers look soft. With a flat spatula, gently flatten the hot cookies to about 1/4 inch thickness. Cool completely on the baking sheet. Cookies will set, but remain soft. Place cookies in an airtight container in the refrigerator or freezer until ready to assemble the ice cream sandwiches.
Remove ice cream from freezer and let stand at room temperature for 5 to 10 minutes or until soft enough to scoop.
Place 1 scoop of ice cream (about 1/4 to 1/3 cup) between two cookies. Gently press cookies together until ice cream spreads to the edge of the cookies. Repeat with the remaining cookies and ice cream. Place ice cream sandwiches on a baking sheet. Freeze for 30 minutes or until firm.
Let the sandwiches stand at room temperature for 2 to 3 minutes before serving for the perfect texture. Makes 6 ice cream sandwiches.
To store ice cream sandwiches, wrap each sandwich in plastic wrap and place in a resealable freezer plastic bag. For the best texture, consume within 2 weeks.
