Chocolate-Cherry Ice Cream Sandwiches. Need we say more?
Makes 12 to 18 sandwiches
Cherry Ice Cream
- 2 tsp cornstarch
- 2 1/2 cups fresh or frozen cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 2 cups whipping (35%) cream
- 1 (10 oz/300 ml) can sweetened condensed milk
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup cocoa powder, sifted
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 tsp vanilla
Cherry Ice Cream
In saucepan, whisk cornstarch with 1/4 cup cold water; add cherries, sugar and lemon juice. Bring to boil over medium-high heat, stirring often. Reduce heat to medium-low and
simmer, stirring often, until cherries have softened and juices are syrupy, about 15 minutes; let cool completely. (Make ahead: can be stored in an airtight container and refrigerated for up to 1 week or frozen for up to 6 months.)
Meanwhile, in large bowl, using an electric mixer on medium-high speed, beat cream until stiff peaks form. Using spatula, gently fold condensed milk into whipped cream, half at a time, until just combined. Scrape half of cream mixture into 8-cup airtight container; spoon half of reserved cherry compote overtop. Using knife, swirl together to create marble effect. Repeat with the remaining cream mixture and cherry compote.
Cover and freeze until ice cream is firm, about 6 hours. (Make ahead: can be frozen for up to 2 months.)
Preheat oven to 350°F. Lightly grease 17-x-12-inch baking sheet; line with parchment paper.
In bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. In separate large bowl, whisk together egg, buttermilk, oil and vanilla. Add dry ingredients and mix until just combined. Scrape onto prepared baking sheet, spreading to edges and smoothing top. Bake until cake tester inserted in centre of cake comes out clean, 10 to 12 minutes. Place sheet on rack; let cool completely.
Remove ice cream from freezer and let sit at room temperature to soften, about 10 minutes. Meanwhile, run paring knife along edges of cake to release from baking sheet. Gently unmould cake by lifting parchment paper. Cut crosswise through centre of cake to make 2 halves. Using scissors, cut crosswise through parchment paper at centre. Using large spoon, top one half of the cake with layer of cherry ice cream, about 1-inch thick. Lifting parchment paper by edge, invert second cake half onto ice cream, pressing to adhere. Wrap in plastic wrap; freeze until firm, about 6 hours. (Make ahead: can be frozen for up to 1 month.)
Remove plastic wrap, cut into serving-size bars or squares.