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Roasted Cherry Ice Cream Sandwiches

Roasted Cherry Ice Cream Sandwiches

Roasted Cherry Ice Cream Sandwiches - exactly as delicious as it sounds! The no churn ice cream is super easy to make and tastes delicious with rich brownie cookies.

Course Dessert
Keyword Cookies, Dessert, Ice Cream, No Churn Ice Cream
Prep Time 45 minutes
Cook Time 35 minutes
Freeze Ice Cream 6 hours
Total Time 1 hour 20 minutes


Roasted Cherry Ice Cream

  • 500 g cherries, pitted
  • 2 tablespoons raw sugar
  • 1 vanilla bean, seeds scraped
  • Few sprigs of rosemary or thyme (optional)
  • Splash of Chambord, wine or your favourite booze
  • 2 cups 500ml pouring cream
  • 1 can sweetened condensed milk

Brownie Cookies (from Donna Hay)

  • 350 g dark chocolate, chopped
  • 40 g salted butter
  • 2 eggs
  • cup 150g caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • ¼ cup 35g plain (all-purpose) flour, sifted
  • ¼ teaspoon baking powder, sifted


  1. To make the roasted cherries, line a shallow ceramic baking dish with non-stick baking paper. Stir the sugar, half of the vanilla, herbs if using and splash of booze through the cherries, place in the dish and bake at 180°C for 20-25 minutes. Allow to cool.
  2. In the meantime make the ice cream, Whisk together the condensed milk and remaining vanilla seeds in a large bowl. Whip the cream to soft peaks in another medium bowl and then gently fold into the condensed milk until combined. Pour about 1/3 of the mixture into a loaf tin or plastic container. Layer some cherries and syrup on top, and repeat in 2 more layers of ice cream and cherries. Freeze overnight.
  3. To make the brownie cookies, preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside.
  4. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.
  5. Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.
  6. Sandwich the cookies with a large scoop of roasted cherry ice cream just before serving and enjoy straight away.