Chocolate Cherry Ice Cream Sandwiches

Chocolate Cherry Ice Cream Sandwiches

The most decadent ice cream sandwich you'll ever eat. Chewy chocolate cookies with a hint of spice are paired with a slightly tart and sour cherry ice cream for heaven in your mouth - all from a surprisingly easy recipe!

5 from 4 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 30

Cook Time: 35

Chill Time: 6

Total Time: 7 5

Servings: servings

Calories: 776kcal

Author: Michelle

Ingredients

Ice Cream Ingredients:

2/3 cup sugar
2 cups cherries pitted and sliced
2 cups heavy whipping cream
2 cups plain kefir
2 teaspoons vanilla
1/4 teaspoon salt

Chewy Chocolate Cookie Ingredients:

1/2 cup unsalted butter at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/3 cups cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 1/4 cups flour

Instructions

For the Ice Cream:

Wash and dry cherries. Pit the cherries, and cut into four pieces. Place pieces into a large bowl. Add sugar to cherries and stir. Let cherries rest for a half hour.
2/3 cup sugar, 2 cups cherries
Add vanilla, salt, cream, and kefir to bowl and stir.
2 cups heavy whipping cream, 2 teaspoons vanilla, 1/4 teaspoon salt, 2 cups plain kefir
Pour into prepared ice cream maker and follow instructions to process. Pour into container and freeze for at least 6 hours preferably overnight.

For the Cookies:

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a silpat.
Add softened butter, sugar and brown sugar to a bowl and beat until lightened in color and texture. Add egg, vanilla, and salt. Beat again until thoroughly incorporated. Scrape bowl as needed.
1/2 cup unsalted butter, 1/2 cup sugar, 1/2 cup brown sugar, 1 egg, 1 teaspoon vanilla
Add cocoa powder, baking soda, and cinnamon and mix on low to incorporate. Once mixed, turn the mixer up and beat well. Add flour and stir on low just until incorporated.
1/3 cups cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon cinnamon, 1 1/4 cups flour
Using a large cookie scoop, scoop cookies onto prepared baking sheet, 6 cookies per sheet. Dip a glass into extra granulated sugar. Gently press bottom of the glass onto cookies to flatten to 1/2 inch thick.
Bake at 350 degrees for 10-12 minutes, until tops crack. Let cool thoroughly before moving or using for your ice cream sandwiches.
Place a generous scoop of ice cream on baking sheet away from cookies. Using the back of the cookie scoop, gently press down to flatten to sit nicely onto the cookie. Place ice cream on one upside down cookie and set a second cookie right side up on top. Press down gently, and serve immediately.

Equipment

Parchment Paper for Baking

Large Scoop

Ice Cream Maker

Notes

This ice cream never gets rock hard, so you do not need to soften before scooping. If you don't have (or like) plain kefir, substitute with whole milk instead.
If you are not eating these immediately, prepare one cookie at a time. As soon as you have it complete, wrap it as tightly as possible in two layers of plastic wrap and place it immediately in the freezer before starting on your next cookie. They will stay in your freezer for up to a month, but no way will they really last that long.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.