Black Forest Ice Cream Sandwiches
These Black Forest Ice Cream Sandwiches feature store-bought cherry ice cream that is sandwiched between to fudgy chocolate cookies!
Equipment
- Stand mixer
Ingredients
- 3.5 oz (100g) Dark Chocolate, finely chopped
- 6 tbsp Unsalted Butter, at room temperature
- 9 tbsp Dark Brown Sugar
- 1 Large Eggs
- 1 tsp Vanilla
- 1/2 cup (65g) All Purpose Flour, measured correctly†
- 1/2 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 1 tbsp Dutch Processed Cocoa Powder
- 1/2 tbsp Black Cocoa Powder (Double-Dutch)
- Flaky Salt, for garnish
- 6 Scoops of Cherry Ice Cream
Instructions
- Preheat oven to 350°F and prepare a baking sheet with parchment. Add chopped chocolate and butter into a heat-proof bowl and place over top of a simmering pot of water. Ensure bottom of the bowl isn’t touching the water. Heat and stir until all of the chocolate and butter is melted. Allow to cool slightly.
- Add the eggs, brown sugar, and vanilla to a stand mixer fitted with a whip attachment, then beat until the batter looks fluffy and has almost tripled in volume – about 3-4 minutes on high. Add the slightly cooled melted chocolate mixture to the stand mixer, then mix until well combined with the rest of the batter.
- In a separate bowl, add the flour, baking powder, salt, and both cocoa powders, and whisk until well-combined. Then, add the dry ingredients to the stand mixer then beat on medium-low until just combined and smooth. The batter will similar to brownie batter.
- Using a small cookie scoop, scoop the batter onto the baking sheet, then use the back of the scoop to slightly flatten each mound of batter.
- Sprinkle the cookies with a little bit of flaky salt, then bake the cookies for 9 minutes. Allow the cookies to cool completely.
- Place 1 scoop of ice cream onto ½ of the cookies, then place the other cookies on top of each half sandwich to make a full ice cream sandwich. Place back into the freezer to set up fully.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)