Cherry Garcia Ice Cream Sandwiches
Course: DessertCuisine: AmericanDifficulty: intermediate12
servings1
hour10
minutes**THIS IS TIME CONSUMING!!! The dough needs to chill for at least 2 hours to 3 days. Once the bars are made they need hours to freeze. I like to make the dough in the evening and then make the bars the next morning. Once the bars are made, they need about 6 hours to freeze then are ready to eat.
I love chocolate and cherries and I grew up eating Eskimo Pies. I love this recipe because it is very versatile, you can use the cookie dough to roll out and using a cookie cutter, cut out cookies and place on a parchment lined baking sheet or you can follow this recipe and make the cookie bars for the sandwiches. I have made this using all different flavors. It is wonderful with ben and Jerry’s Jerry Garcia, but it is also amazing with coffee ice cream, cookies and cream, mint chip, and at Christmas time with peppermint ice cream. Active work time is 60 minutes.
Ingredients
1 1/4 cups flour, plus more needed for rolling out dough
1/3 cup unsweetened Hershey’s Cocoa (you can also use the dark cocoa)
1 teaspoon kosher salt
3/4 teaspoon baking powder
1/2 cup butter, softened
3/4 cup sugar
1 tablespoon espresso powder
1 large egg
2 teaspoons vanilla
1 quart Ben and Jerry’s Cherry Garcia or any flavor you like, softened
Directions
- Sift together flour, cocoa, salt, and baking powder in a medium bowl, set aside. Beat the butter, sugar and espresso in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. With the mixer, running, add the egg and beat until combined then add the vanilla. With the mixer on low speed, slowly add the dry ingredients until just combined. Do not over mix. Wrap dough in plastic wrap and chill until firm, 2 hours to 3 days.
- Preheat the oven to 350. Roll dough out on a parchment paper into a large 14×11 rectangle about 1/8 inch thick. Flour dough so that it doesn’t stick. Trim into a 13×10 inch rectangle, set extra pieces aside. slide parchment paper with dough rectangle onto a baking sheet. Chill until firm, about 30 minutes. Using the blunt end of a wooden skewer, poke holes all over dough. Bake in a preheated until middle is set but still soft about 9-11 minutes. Remove the baking sheet and let cookie cool completely. I rerolled out excess pieces and used a small cookie cutter and made some delicious thin cookies.
- Cut the cookie crosswise into two rectangles.Invert one cookie half onto a large piece of foil. Top with softened ice cream, place remaining cookie half on top. Wrap ice cream tightly and freeze for 8 hours.
- Remove frozen sandwich from freezer and slice into 12 bars. Serve immediately or cut into tiny bars and serve with hot fudge or caramel sauce. Or roll into sprinkles. These will last frozen in the freezer for 1 month.
