Black Forest Ice Cream Sandwiches Black Forest Ice Cream Sandwiches

Photography: Maya Visnyei | Food Styling: Claire Stubbs | Prop Styling: Geary House

  • Total time 4 hours & 15 minutes
  • Portion size 10 servings


Oatmeal Chocolate Chunk Cookies:


Scoop ice cream into bowl; let stand until just beginning to soften, about 3 minutes. With slotted spoon, transfer cherries from compote to ice cream, leaving behind most of the liquid; quickly stir into ice cream just until combined. Cover with plastic wrap; freeze until firm, about 4 hours.

Oatmeal Chocolate Chunk Cookies

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In large bowl, using electric mixer on medium speed, beat together butter, brown sugar and granulated sugar until fluffy, 2 minutes. Beat in egg and egg yolk until combined; beat in vanilla.

In separate bowl, whisk together flour, baking soda and salt. Stir into butter mixture. Stir in oats and chocolate.

Divide dough in half. Save one half for another use. Drop remaining dough by
2 tbsp, 2 inches apart, onto prepared pans (you should have 20 cookies).

Bake, 1 sheet at a time, just until edges start to brown, 10 to 12 minutes. Cookies should be slightly underbaked so they remain chewy. Let cool on pan for 2 minutes; transfer to rack and let cool completely.


Scoop about 1⁄3 cup ice cream mixture onto bottom side of one cookie. Top with another cookie and press to sandwich. Repeat with remaining ice cream and cookies, freezing sandwiches as you make them and refreezing ice cream if it starts to melt. Freeze sandwiches until firm, about 2 hours.

Test Kitchen Make-Ahead: Freeze sandwiches for up to three days. Let stand at room temperature to soften slightly if necessary, about 5 minutes.

Nutritional facts PER SANDWICH about

  • Fibre 3 g
  • Sodium 162 mg
  • Protein 6 g
  • Calories 434
  • Total fat 20 g
  • Cholesterol 69 mg
  • Saturated fat 12 g
  • Total carbohydrate 58 g
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Baking & Desserts

Black Forest Ice Cream Sandwiches