As I have mentioned, one of my favorite moments all year is the one in which I enter the produce section at the grocery store to discover that cherry season has finally arrived. And when, at the end of summer, we prepare for the seasons to shift around us, I like to commemorate the many cherries I have spent the summer eating by making them into jam. Truthfully, though, the whole point of the jam was always ice cream sandwiches. Here, we squish ice cream between cherry jam-slathered brownie cookies. Yum.
Chocolate Cherry Ice Cream Sandwiches
Makes 4-6 Sandwiches
6 tbsp unsalted butter
1 cup sugar
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
2 tsp imitation vanilla
3/4 cup semisweet chocolate chips
sea salt, for sprinkling
end-of-summer cherry jam (or your favorite jam)
your choice of ice cream (great options: vanilla, chocolate, cherry chocolate)
Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Melt the butter on low, then set aside to cool. In a large bowl, whisk together sugar, cocoa powder, flour, baking powder, and salt. Whisk in cooled butter and canola oil. Whisk in imitation vanilla and eggs, one at a time. Stir in chocolate chips. Scoop the dough in heaping tablespoonfuls, rolling each into a ball. Space each about 2 inches apart from one another, as they will spread while baking. Sprinkle each cookie with sea salt, then bake for 8-10 minutes- rotating halfway through – until slightly undercooked in the middle. Let cool for two minutes on the baking sheet before transferring to a cooling rack to cool completely. Cookies will last up to three days if packed in an airtight container.
When you are ready to eat, select two cookies at a time. Spoon cherry jam on both, then scoop your choice of ice cream on top of one. Sandwich together. These cookies are best when prepared in the moment. If you are not serving immediately, then store cookies in an airtight container until ready to assemble and serve.