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Here on the blog I’ve already posted a Salted Vanilla Bean Coconut Ice Cream Cookie Sandwich (divine), and we also have a the most perfectly soft sugar cookie, so I dreamt up this concoction.
I present to you the Chocolate Cherry Ice Cream Cookie Sandwich.
Cherries are the perfect Valentine’s Day accessory. They’re red, the flavor amazing, are packed with antioxidants, and if you and your Valentine want, you can even play a romantic game that involves the stems…wink wink…….
I also made this wreath and am obsessed. I have a strip of velcro on the back of those rosettes, and I change out the rosettes for each season. I made a set of red and green for Christmas, orange and black for Halloween, red and blue for Independence Day, etc. The rest of the year, I have slate grey and mustard yellow. So easy
Top ice cream with second cookie, roll edges in sprinkles (on plate), and place back into freezer until you’re ready to eat.
- 1/2 cup shortening
- 1/4 cup butter, room temperature
- 1 1/4 cup sugar
- 1 egg
- 2 tsp. vanilla
- 1/2 cup sour cream
- 2 1/3 cups flour
- 1 tsp. baking powder
- 1/2 tsp. soda
- 1/2 tsp. salt
- 1/2 cup cocoa
- 3 c heavy cream
- 3/4 c sugar
- 2 c fresh, pitted cherries, divided
- 2 t almond extract
- Cream shortening, butter, and sugar.
- Mix in egg, vanilla, and sour cream.
- Sift flour, baking powder, baking soda, salt, and cocoa, then slowly add to creamed mixture.
- Chill dough for a couple hours.
- Roll out dough, cut until shapes, and bake at 350 degrees 8 minutes, or until edges barely set.
- Blend cream, sugar, and 1 1/2 c of the cherries in blender until cherries blended well.
- Simmer remaining 1/2 c cherries in saucepan with 1/8 c water until cherries are steaming and have softened. Simmer on low until almost all of the water is evaporated. Drain cherries, return to the pan
- Add cream mixture to pan with steamed, drained cherries. Heat on low, continuously stirring until sugar is melted and mixture is smooth. Remove from heat.
- Add almond extract, mix well.
- Use ice cream maker at this point, or if you don't have one, cover with plastic wrap and place in freezer. After several hours, use spoon to stir ice cream, re-cover, and place back in freezer. Repeat until ice cream is desired consistency, or in this case, pipeable and will hold its shape.