Black forest ice-cream sandwiches
Makes: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Black forest ice-cream sandwiches
Made with vanilla ice cream and triple chocolate cookies, morello cherries add a pop of bright flavour to these easy-to-make treats
Makes: 8
Prep time: 20 minsTotal time: 
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Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 ltr vanilla ice cream
- 50g Taste the Difference morello cherry compote
- 16 triple chocolate cookies
Step by step
- Grease and line a 20cm square cake tin or dish with baking paper.
- Spoon the ice cream into a food processor and beat quickly to soften it without melting.
- Spread evenly into the prepared tin. Dollop over the cherry compote and swirl through the softened ice cream to ripple. Smooth the top again as flat as possible. Return to the freezer for 2 hours or until solid.
- Working quickly, use a 6cm biscuit cutter to stamp out 8 circles from the frozen ice cream.
- Sandwich the ice cream between 2 chocolate cookies, then return to a baking paper lined tray and re-freeze for at least an hour before serving.
