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Yogurt and cherry ice cream sandwiches

  • Serves 10
  • Prep 25 mins
  • Total time 55 mins, plus cooling and freezing
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Yogurt and cherry ice cream sandwiches
Yogurt and cherry ice cream sandwiches

step by step

  • 1Place the cherries, 50g of the caster sugar and the lemon juice in a saucepan with 2 tablespoons water and bring to the boil. Simmer for 15 minutes then allow to cool. Tip into a sieve over a bowl to separate the cherries from the syrup.
  • 2Mix the egg whites with the remaining sugar in a heatproof bowl set over a pan of barely simmering water, stirring constantly for 2-3 minutes, until hot but not boiling. Transfer to a cold, large bowl and whisk with an electric mixer for 5 minutes until you have a cool, stiff and fluffy texture.
  • 3Still whisking, add the yogurt, then transfer to an ice cream maker and churn until frozen. Or, put into a lidded container, partially freeze for 2 hours; whisk and freeze again, twice.
  • 4Fold through the cherries (reserve the syrup) and freeze for at least 4 hours or overnight. Put the ice cream in the fridge 1 hour before serving, to soften.
  • 5Cut each brioche bun in half and fill with a scoop of the ice cream, drizzle some of the cherry syrup over the top and enjoy with fresh cherries on the side, if you like.
  • This recipe contains raw eggs.
  • Get the orange, cardamom and almond brioche bun recipe here.

    Recipe by Sam and Sam Clark

    Recipe photograph by Laura Edwards

Get ahead

Make the ice cream up to 1 week ahead. Leftovers will keep in the freezer for up to 2 months.

You will need

For the ice cream

  • 200g fresh cherries, stoned
  • 300g caster sugar
  • juice of 1 large lemon
  • 2 large egg whites
  • 1kg full-fat thick Greek yogurt

To serve

  • 10 brioche buns (see below)
  • extra fresh cherries (optional)

+ Nutritional Information