Soft baked chocolate cookies and dreamy, slow churned cherry ice cream make for an indulgent summertime frozen treat.
- 2 cups all purpose flour
- 2/3 cup regular unsweetened cocoa powder
- 1/2 tsp salt
- 3/4 tsp baking powder
- 12 TBSP (1 1/2 sticks) unsalted butter, room temperature
- 1 cup plus 2 TBSP granulated sugar
- 1 large egg, room temperature
- 1 1/2 tsp vanilla
- Confectioner’s sugar for rolling
For Ice Cream
- 3 cups heavy cream
- 3/4 cup sugar
- 3 cups stemmed and pitted fresh dark cherries, divided
- In a medium bowl, sift together flour, cocoa powder, salt and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and sugar until light and fluffy, about 3 minutes.
- Add egg and vanilla and mix on low speed until well combined.
- Gradually add dry ingredients to the wet ingredient and mix until a soft dough forms.
- Do not over mix.
- Remove dough from mixer and use hands to press the dough into a flat rectangle shape on a cookie sheet lined with parchment paper. Dough should be about 1/2 inch thick.
- Place dough in the refrigerator for one hour.
- Once chilled, remove dough from cookie sheet and form into a ball.
- Dust work surface with confectioner’s sugar (do not use flour).
- Roll dough into 1/4 inch thickness. Return to refrigerator for 30 minutes.
- Meanwhile, preheat oven to 350 degrees.
- Using a biscuit cutter or cookie cutter, cut circles in the dough and place them on parchment lined cookie sheets about 1 inch apart. Cookies will not spread.
- Immediately place cookies in oven and bake 12 minutes. Tops of cookies should be set, but still soft to the touch.
- Remove from oven and cool cookies on cookie sheet for 10 minutes. Transfer to wire rack to cool completely.
- For best results, freeze cookies for 30 minutes minimum before assembling ice cream sandwiches.
For Ice Cream
- Remove pits from all cherries using a cherry pitter.
- In a heavy saucepan over medium heat, heat the heavy cream until bubbles appear at the edge of pot. Do not let the cream come to a boil.
- Remove from heat and add sugar, stirring with a whisk until the sugar dissolves completely.
- Allow mixture to cool to room temperature.
- Using a blender or immersion blender, blend 1 1/2 cups of dark cherries until the fruit is pureed.
- Using a fine mesh strainer, pour mixture into a small bowl. Press against the fruit in the strainer to release all the juices. Discard the pulp.
- Stir the cherry juice into the cooled cream and sugar mixture.
- Refrigerate 2 hours until cold or overnight.
- Using an ice cream machine according to manufacturer’s directions, freeze the ice cream in one or two batches. Ice cream will be soft.
- Slice remaining cherries into quarters and fold into soft ice cream.
- For a firmer ice cream consistency, transfer to a freezer safe container and freeze for 4 hours or overnight.
- Scoop ice cream onto the flat side of one frozen cookie and top another frozen cookie.
- Optional: pour softened ice cream into a 9 x 13 inch sheet cake pan lined with wax paper. Freeze for 4 hours or overnight. Using a cookie cutter or biscuit cutter the same size as the cookies, cut discs of ice cream and place between two cookies.
- For best results, once ice cream sandwiches are assembled, refreeze for 1 hour.
Cook time includes overnight freezing time.
For best results, freeze ice cream and cookies overnight.