Dark Chocolate Cherry Ice Cream Cookie Sandwiches

I made salted dark chocolate chunk cookies a few weeks ago and have been dreaming about baking them again. I said it then and I’ll say it again: anything with a salty/sweet combo is unquestionably delicious. But this time we’re adding ice cream!

It has been HOT in Chicago lately. Not that I’m complaining. I’m cold 90% of the time (I’m currently wearing a sweater because the AC blows directly on me at my desk, and my husband says it’s against the rules of life to set your AC to 76 degrees). So point being, I *love* the summer heat. But you still need a snack to cool you off every once in awhile.

Which brings me to these glorious ice cream cookie sandwiches. The ultimate summer treat.

It’s cherry ice cream sandwiched between two salted dark chocolate chunk cookies then rolled in your favorite ice cream toppings (I picked sprinkles and m&ms). What’s not to love?

Grab your favorite ice cream toppings and let’s get to work. If you give these a try, I’d love to hear what you think of the dark chocolate & cherry combination.

Dark Chocolate Cherry Ice Cream Cookie Sandwiches

Recipe makes 12 ice cream sandwiches (and approx. 30 cookies, which means extra cookies for you to enjoy).

AuthorAlexCategoryCookies

Yields12 Servings

Cookies
 3 cups flour
 1 tsp baking soda
 ½ tsp kosher salt
 1 stick unsalted butter, room temperature
 2 cups packed light brown sugar
 2 large eggs
 1 ½ tsp vanilla extract
 1 ½ cups dark chocolate, chopped
 1 tsp flaky sea salt, for topping
Ice Cream Sandwhiches
 1 pt Cherry Ice Cream
 Sprinkles
 M&Ms

Directions
1

Prep the ice cream: Allow ice cream to soften at room temperature. Line baking sheet with parchment paper. Spread ice cream in an even 1/2" - 1" layer. Place in freezer to firm.

2

Preheat the oven: Position a rack in the center of the oven and preheat to 350 degrees F. Line your baking sheet with parchment paper.

3

Combine cookie ingredients:In a medium bowl, mix together flour, baking soda and salt. Set aside.

4

In a large bowl, beat butter and sugar using a mixer on medium-high speed until light and fluffy (about 2-3 minutes). Add eggs and beat until blended, then mix in vanilla.

5

Add the flour mixture in the butter mixture and carefully mix until just combined. Then increase speed to high to pull dough together.

6

Add half of the dark chocolate pieces and beat on high for for a few seconds to mix in.

7

Drop cookie dough in large spoonfuls on your lined baking sheet. Top each cookie with one of the remaining dark chocolate pieces.

8

Bake cookies: Bake until lightly browned on top, 10 to 12 minutes. Top with flaky sea salt as soon as the cookies come out of the oven. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely.

9

Prep toppings: Place toppings in separate bowls. If using M&Ms, chop into smaller pieces.

10

Assemble ice cream sandwiches: Using a biscuit cutter or small bowl, cut out a round of ice cream the size of your cookies. Place ice cream round on bottom of a cookie and top with second cookie. Roll sides of cookie sandwich into topping. Repeat steps for remaining cookies.

Ingredients

Cookies
 3 cups flour
 1 tsp baking soda
 ½ tsp kosher salt
 1 stick unsalted butter, room temperature
 2 cups packed light brown sugar
 2 large eggs
 1 ½ tsp vanilla extract
 1 ½ cups dark chocolate, chopped
 1 tsp flaky sea salt, for topping
Ice Cream Sandwhiches
 1 pt Cherry Ice Cream
 Sprinkles
 M&Ms

Directions

Directions
1

Prep the ice cream: Allow ice cream to soften at room temperature. Line baking sheet with parchment paper. Spread ice cream in an even 1/2" - 1" layer. Place in freezer to firm.

2

Preheat the oven: Position a rack in the center of the oven and preheat to 350 degrees F. Line your baking sheet with parchment paper.

3

Combine cookie ingredients:In a medium bowl, mix together flour, baking soda and salt. Set aside.

4

In a large bowl, beat butter and sugar using a mixer on medium-high speed until light and fluffy (about 2-3 minutes). Add eggs and beat until blended, then mix in vanilla.

5

Add the flour mixture in the butter mixture and carefully mix until just combined. Then increase speed to high to pull dough together.

6

Add half of the dark chocolate pieces and beat on high for for a few seconds to mix in.

7

Drop cookie dough in large spoonfuls on your lined baking sheet. Top each cookie with one of the remaining dark chocolate pieces.

8

Bake cookies: Bake until lightly browned on top, 10 to 12 minutes. Top with flaky sea salt as soon as the cookies come out of the oven. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely.

9

Prep toppings: Place toppings in separate bowls. If using M&Ms, chop into smaller pieces.

10

Assemble ice cream sandwiches: Using a biscuit cutter or small bowl, cut out a round of ice cream the size of your cookies. Place ice cream round on bottom of a cookie and top with second cookie. Roll sides of cookie sandwich into topping. Repeat steps for remaining cookies.

Dark Chocolate Cherry Ice Cream Cookie Sandwiches

Published by Alex

Food-loving, adventure-seeking, pun-enthusiast

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