Skip to main content
Coles

Chocolate brownie cookie cherry ice cream sandwiches

Skip to IngredientsSkip to Method

Filled with a festive cherry ice cream, these homemade brownie cookie ice cream sandwiches are the ultimate hot day dessert.

  • Makes8
  • Cook time35 minutes
  • Prep time15 minutes, + cooling & 6 hours freezing times
Chocolate brownie cookie cherry ice cream sandwiches

Ingredients

  • 200g dark chocolate, chopped
  • 120g butter, chopped
  • 2/3 cup (150g) caster sugar
  • 1/2 cup (110g) brown sugar
  • 2 Coles Australian Free Range Eggs
  • 1 cup (150g) plain flour
  • 1 tbs dark cocoa powder
  • 1 tsp baking powder
  • Sea salt flakes, to serve

Cherry-ripple ice cream

  • 250g cherries, pitted
  • 1/3 cup (75g) caster sugar
  • 1/2 tsp almond essence
  • 1/2 tsp ground cinnamon
  • 2L vanilla ice cream, softened

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Line 2 large baking trays with baking paper. Combine the chocolate and butter in a small saucepan over low heat. Cook, stirring, for 5 mins or until chocolate and butter melt and the mixture is smooth. Set aside for 5 mins to cool slightly.

  2. Step 2

    Add the combined sugar and stir to combine. Add the eggs and stir to combine. Add the flour, cocoa powder and baking powder and stir to combine. Set aside to cool.

  3. Step 3

    Spoon eight 2 tbs-portions of the mixture onto the lined trays, allowing room for spreading. Sprinkle with sea salt flakes. Bake for 12-15 mins or until dry to the touch. Set aside on the trays to cool completely. Repeat with the remaining mixture to make 16 cookies.

  4. Step 4

    Meanwhile, to make the cherry-ripple ice cream, place the cherries, sugar and 1/4 cup (60ml) water in a medium saucepan over medium heat. Cook, stirring, for 10 mins or until cherries are tender and the mixture thickens slightly. Set aside to cool slightly. Stir in the almond essence and cinnamon. Place in a food processor and process until almost smooth. Set aside to cool completely. 

  5. Step 5

    Place the ice cream in a large bowl. Add the cherry mixture and gently fold to combine. Place in a metal container. Cover with foil and place in the freezer for 6 hours or until firm.

  6. Step 6

    Scoop ice-cream and place on a baking tray. Flatten slightly. Place in the freezer.

  7. Step 7

    Place 1 cookie, base-side up, on a baking tray. Top with a scoop of ice cream. Top with another cookie and press gently to sandwich. Repeat with remaining cookies and ice cream. Drizzle with any remaining cherry syrup to serve. 

Chocolate brownie cookie cherry ice cream sandwiches

Chocolate brownie cookie cherry ice cream sandwiches
  • Makes8
  • Cook time35 minutes
  • Prep time15 minutes, + cooling & 6 hours freezing times
Ingredients
  • 200g dark chocolate, chopped
  • 120g butter, chopped
  • 2/3 cup (150g) caster sugar
  • 1/2 cup (110g) brown sugar
  • 2 Coles Australian Free Range Eggs
  • 1 cup (150g) plain flour
  • 1 tbs dark cocoa powder
  • 1 tsp baking powder
  • Sea salt flakes, to serve

Cherry-ripple ice cream

  • 250g cherries, pitted
  • 1/3 cup (75g) caster sugar
  • 1/2 tsp almond essence
  • 1/2 tsp ground cinnamon
  • 2L vanilla ice cream, softened
    Description

    Filled with a festive cherry ice cream, these homemade brownie cookie ice cream sandwiches are the ultimate hot day dessert.

    Method
    1. Step 1

      Preheat oven to 180°C. Line 2 large baking trays with baking paper. Combine the chocolate and butter in a small saucepan over low heat. Cook, stirring, for 5 mins or until chocolate and butter melt and the mixture is smooth. Set aside for 5 mins to cool slightly.

    2. Step 2

      Add the combined sugar and stir to combine. Add the eggs and stir to combine. Add the flour, cocoa powder and baking powder and stir to combine. Set aside to cool.

    3. Step 3

      Spoon eight 2 tbs-portions of the mixture onto the lined trays, allowing room for spreading. Sprinkle with sea salt flakes. Bake for 12-15 mins or until dry to the touch. Set aside on the trays to cool completely. Repeat with the remaining mixture to make 16 cookies.

    4. Step 4

      Meanwhile, to make the cherry-ripple ice cream, place the cherries, sugar and 1/4 cup (60ml) water in a medium saucepan over medium heat. Cook, stirring, for 10 mins or until cherries are tender and the mixture thickens slightly. Set aside to cool slightly. Stir in the almond essence and cinnamon. Place in a food processor and process until almost smooth. Set aside to cool completely. 

    5. Step 5

      Place the ice cream in a large bowl. Add the cherry mixture and gently fold to combine. Place in a metal container. Cover with foil and place in the freezer for 6 hours or until firm.

    6. Step 6

      Scoop ice-cream and place on a baking tray. Flatten slightly. Place in the freezer.

    7. Step 7

      Place 1 cookie, base-side up, on a baking tray. Top with a scoop of ice cream. Top with another cookie and press gently to sandwich. Repeat with remaining cookies and ice cream. Drizzle with any remaining cherry syrup to serve.