“Homemade chocolate cookies encase store-bought black cherry ice cream for the ultimate ice cream sandwiches.”
When I saw this recipe in the June issue of Food and Wine magazine there was no question I had to make them!
And I am so glad I did !The sandwich cookie was surprisingly easy to make. And choose whatever good quality ice cream you like, but I have to say the black cherry goes great with the chocolate sandwich cookie.
I think this would be a great make ahead dessert for a summer dinner party and you could even offer a variety of ice cream flavors if you choose.
The sandwiches will keep wrapped in wax paper or parchment paper in the freezer for up to a month.
Here’s the recipe…
Black Cherry-Chocolate Ice Cream Sandwiches (Food and Wine, June 2020)
1 and ¼ cups all-purpose flour (about 5 3/8 oz), plus more for rolling
1/3 cup unsweetened cocoa (1 and 1/8 oz)
1 teaspoon kosher salt
¾ teaspoon baking powder
½ cup unsalted butter (4 oz), softened
¾ cup granulated sugar
1 tablespoon instant espresso granules
1 large egg
2 teaspoons vanilla extract
1 quart black cherry ice cream( such as Ben and Jerry’s), softened
1. Sift together flour, cocoa, salt and baking powder in a medium bowl; set aside.
Beat butter, sugar and espresso in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes.
With mixer running, add egg, beating until well combined. Stir in vanilla. Gradually add flour mixture, beating on low speed until just combined, about 30 seconds.
Wrap dough in plastic wrap, and chill untli firm, at least 2 hours or up to 3 days.
2. Preheat oven to 350 degrees F. Roll dough out on a parchment paper-lined work surface into a large (14-x11-inch) rectangle (about 1/8inch thick), flouring the top of dough as needed to prevent sticking.
Trim into a 13-x10-inch rectangle, discarding scraps. Slide parchment paper with dough onto a large baking sheet. Chill until firm, about 30 minutes.
Using the blunt end of a wooden skewer, prick holes all over dough about ¾ inch apart.
Bake in preheated oven until set in middle but still soft, 9 to 11 minutes.
Transfer baking sheet to a wire rack, and let cookie cool completely, about 30 minutes.
3. Cut cookie crosswise into 2 rectangles. Invert 1 cookie half onto a large piece of aluminum foil; top with ice cream, spreading to edges in an even layer.
Place (do not invert) remaining cookie half on top of ice cream. Wrap in aluminum foil, and freeze 8 hours.
4. Remove frozen sandwich from foil, trim edges, if desired. Cut into 12 bars. Serve immediately, or freeze, wrapped in waxed paper or parchment paper.