Frozen Raspberry Crumb Bar Ice Cream Cups

You’ve never had a better version of ice cream and sorbet together.

Ever since we published this recipe in Dinner Done (or perhaps, beginning when we were working on the book, I’ve been making this dessert on repeat, switching off between this and the coulis and crumbs. It’s really hard for me to remember what I made for dessert before these two (my family prefers frozen desserts over hot desserts or baked goods all year round).

Since it was published, all my BCP colleagues have been making it on repeat also! But, you know my friends, they really like elegant individual desserts vs. my one big Pyrex (Syrians tend to serve things family-style… take what you want, when you want!).

The wonder of this dessert is this: If you have plain pareve ice cream (we like abe’s), it’s boring. If you have plain sorbet for dessert, it’s also boring. But when you put them together in this dessert, it’s spectacular and just the best-ever.

Note on Sorbet Flavors: I personally only buy Jewish brands of raspberry sorbet, because, you know, “raspberries.” Since this recipe was published, Klein’s no longer makes the raspberry flavor (it is available from another Jewish brand, Gusto Buono Glidini from Italy). However, I really don’t stick to one flavor of sorbet. I use any flavor that I please–my top go-tos are mango (always), strawberry, passion fruit (personal preference, not kid preference), and coconut (heavier). Cream sorbets are also spectacular in this dessert (but they really don’t need these embellishments). I often buy two flavors and mix it up.

Place some vanilla sandwich cookies into each individual cup.

Scoop ice cream

and sorbet.

Add the crumb topping when ready to serve.

If assembling the cookie + scoops in advance, store the cups in their original packaging for neat stacking in your freezer!

Ice Cream Cups

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Serves: 12-16 servings

Ingredients

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.