Chocolate Chunk Cookie and Cherry Ice Cream Sandwiches
Recipes Cookies Desserts Holidays Seasonal cooking
Description
Ice cream sandwiches from the grocery store are perfectly fine, but when you want a decadent and special treat, these ice cream sandwiches are to die for.
Ingredients
2 c. all-purpose flour
⅓ c. unsweetened cocoa powder
¾ t. salt
½ t. baking powder
½ t. baking soda
½ c. unsalted butter, at room temperature
⅔ c. packed dark brown sugar
⅔ c. granulated sugar
1 t. vanilla extract
2 large eggs, at room temperature
8 oz. dark chocolate, chopped
1 c. dried cherries, chopped
2 pints cherry ice cream
Directions
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Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Sift flour, cocoa powder, salt, baking powder and baking soda into a large bowl.
In the bowl of a standing electric mixer fitted with the paddle attachment (or using a handheld mixer), beat butter, brown sugar, granulated sugar and vanilla on high speed until light and fluffy, about 3 minutes; reduce speed to medium; add eggs, 1 at a time, beating until incorporated, about 1 minute.
On low speed, gradually add dry ingredients; mix until just combined. Remove the bowl from the mixer; using a rubber spatula, mix in chocolate and cherries by hand. Scoop by 2-heaping-tablespoonful amounts (or use a 2-inch diameter ice cream scoop) onto the prepared baking sheets. Moisten the heel of your hand and fingers with water; flatten cookies until perfectly round, about ¼ inch thick and 3 inches in diameter.
Place 6 cookies on each baking sheet, spacing 1 inch apart.
Bake cookies until set in the centers, 10-12 minutes, rotating pans halfway through baking. Transfer the baking sheets to cooling racks to set for 5 minutes. Leave the warm cookies on the parchment paper; carefully slide them with the parchment paper off the baking sheet and onto cooling racks to cool completely. Let the baking sheets come to room temperature, line them with new parchment paper; repeat the steps for the second batch of cookies.
When all cookies have cooled completely, assemble the sandwiches. Allow ice cream to soften until it's easy to scoop. Spoon ¼ c. onto half of the chocolate cookies; top with remaining cookies to create sandwiches.
Freeze on baking sheets for 30 minutes.
Serve immediately or wrap individually in plastic wrap; store in a freezer bag to serve later. The ice cream sandwiches will keep frozen for up to 2 months.
Prep Time
PT0M