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: 
See more recipes
Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
