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Chocolate Cherry Ice Cream Sandwiches in a pan on a white table.
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Chocolate Cherry Ice Cream Sandwiches

These Chocolate Cherry Ice Cream Sandwiches are the ultimate frozen treat, fudgy homemade chocolate cookies filled with creamy cherry ice cream and frozen until firm. They’re rich, fun to make, and perfect for grabbing straight from the freezer whenever a dessert craving hits.
Prep Time25 minutes
Cook Time10 minutes
Freeze Time4 hours
Total Time4 hours 35 minutes
Course: Dessert
Keyword: Chocolate Cherry Ice Cream Sandwiches
Servings: 12 ice cream sandwiches
Calories: 475kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Fudgy Chocolate Cookies

  • 1 cup (2 sticks / 227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ¾ cup (90 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (85 g) mini chocolate chips

Filling

Optional Toppings

  • Melted chocolate or cherry sauce, for dipping or drizzling
  • Mini chocolate chips or chopped cherries, for rolling edges

Instructions

Prepare the Ice Cream

  • Prepare the Cherry No-Churn Ice Cream according to the recipe and freeze for at least 4 to 6 hours, or overnight, until completely firm.

Make the Cookies

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In the bowl of a stand mixer with the paddle attachment, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in eggs and vanilla until fully combined.
  • In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  • Gradually add dry ingredients to wet ingredients and mix until just combined.
  • Fold in mini chocolate chips.
  • Scoop 2-tablespoon portions of dough, roll into balls, and place onto the lined baking sheet, spacing each about 2 to 3 inches apart. Using the bottom of a glass or your hand, gently flatten each ball slightly.
  • Bake for 10 to 12 minutes, until edges are set, but centers still look slightly soft.
  • Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Assemble the Sandwiches

  • Let ice cream sit at room temperature for 5 to 10 minutes to soften slightly.
  • Scoop about ¼ cup of ice cream onto the flat side of one cookie. Top with a second cookie and gently press together.
  • Roll edges in toppings if desired.
  • Wrap individually and freeze for at least 2 hours before serving.

Nutrition

Serving: 1sandwich cookie | Calories: 475kcal