16 vanilla sandwich cookies, sliced into quarters.
1 (56-ounce) container vanilla ice cream (we like Abe’s for pareve)
2 pints raspberry sorbet or favorite flavor
Crumb Topping:
¼ cup oil
¼ cup sugar
¼ cup brown sugar
½ cup flour
½ cup oats
½ teaspoon vanilla extract
½ teaspoon almond extract
Instructions
Prepare the crumb topping. Preheat oven to 350ºF. In a bowl, combine all topping ingredients. Spread on a parchment-lined baking sheet. Bake for 15 minutes. You can freeze these crumbs until ready to serve.
Place some cookies into each individual cup
Scoop ice cream and sorbet
Add the crumb topping when ready to serve so it stays crunchy
Tip: You can prepare ice cream and sorbet scoops in advance
Tip: If assembling the cookie + scoops in advance, store the cups in their original packaging for neat stacking in your freezer.
** You can also prepare this in a 9x13 baking pan. (easier in a hard pan, not a disposable) Crush the sandwich cookies into crumbs. Let the ice cream and sorbet thaw until soft enough to spread. Spread the ice cream, top with most of the cookie crumbs, spread sorbet and sprinkle with remaining cookie crumbs. Place in freezer until ready to serve, for at least a few hours or until firm. Add the crumb topping when ready to serve.
Recipe by Between Carpools at https://betweencarpools.com/raspberry-crumb-ice-cream-cups/