Chocolate Cherry Ice Cream Sandwiches

Hey There, Sweet Friend! Let’s Make Magic Happen

Picture this: It’s golden hour on a summer evening, fireflies are flickering like tiny disco balls, and you’re craving something cold, creamy, and chocolatey that won’t leave you feeling weighed down. Enter these Chocolate Cherry Ice Cream Sandwiches—your new freezer BFF! 🍒🍫

I’m not exaggerating when I say these little wonders taste like a luxury dessert but are secretly wholesome heroes. Imagine fudgy, flourless chocolate cookies hugging a luscious swirl of cherry “ice cream” made without a lick of dairy. They’re gluten-free, vegan-friendly, and so darn easy, you’ll laugh at how impressive they look. No fancy equipment needed—just a bowl, a spoon, and that gorgeous oven of yours.

Why cherry + chocolate? Because life’s too short for boring flavors! The tart pop of cherries cuts through the deep cocoa richness like a happy little fireworks show on your tongue. And the best part? These freeze like a dream, so you can grab one whenever that sweet tooth strikes. Trust me—your future self, sweating through a heatwave, will high-five you for stashing these. Ready to churn up some joy? Let’s dive in!

Grandma’s Porch & My Cherry Epiphany

This recipe? It’s pure nostalgia with a side of kitchen chaos. When I was seven, my grandma had this wild cherry tree in her backyard. One scorching July day, we picked buckets of them, staining our fingers pink. She let me “help” make ice cream sandwiches—which mostly meant licking melted vanilla off the counter while her cookies spread into hilarious puddles. We ended up eating cherry sorbet straight from the churn, giggling as it dripped down our chins.

Years later, in culinary school, I recreated that memory during a dairy-free challenge. My first attempt? A cherry “ice cream” that froze solid as a hockey puck! But then—lightbulb moment—I swapped in coconut yogurt. The result was creamy, scoopable bliss without the dairy drama. Paired with chewy chocolate cookies (accidentally gluten-free thanks to SunButter!), it tasted like childhood summers… but better. Now, every bite takes me back to that porch swing, sticky hands and all. 💖

Gather Your Happy-Making Ingredients

Psst… pantry staples save the day here! Everything’s simple, flexible, and packed with flavor. You’ll need:

For the Flourless Chocolate Cookies:

• 1 cup (256g) Chocolate SunButter – The star! Its nutty richness replaces flour + butter. Chef’s tip: If you only have regular SunButter, add 2 tbsp cocoa powder.
• ⅓ cup (105g) maple syrup – Lends caramel notes. Agave or honey (non-vegan) work too!
• 1 tbsp tapioca starch – The glue that holds it all together. Cornstarch or arrowroot powder are perfect subs.
• ½ tsp baking soda – For that irresistible cookie puff. Don’t skip!
• ¼ tsp salt – Balances the sweetness. Sea salt flakes? *Chef’s kiss*.

For the Cherry Ice Cream Filling:

• 2 cups (480g) coconut yogurt – Creaminess without dairy! Insider hack: Use unsweetened for tang, or vanilla for extra flavor.
• 1½ cups (210g) frozen cherries – Frozen = no ice crystals! Swap in raspberries or strawberries for a twist.

See? No unicorn tears or rare spices required. Just real, happy food. 🥰

Let’s Build These Dreamy Sandwiches!

Channel your inner dessert architect—this is where the fun begins! I’ll walk you through each step with my favorite kitchen hacks.

1. Preheat & Prep: Fire up your oven to 350°F (175°C). Line a baking sheet with parchment paper (trust me, cleanup is a breeze this way!).
2. Cookie Dance: In a medium bowl, combine all cookie ingredients. Stir until smooth and glossy—about 1 minute. Pro tip: If your SunButter is stiff, warm it for 10 seconds in the microwave first. The dough will be thick but pourable!
3. Scoop & Flatten: Use a tablespoon or cookie scoop to drop dough into 12-16 rounds (aim for even sizes!). Gently flatten each with a fork. Why? This ensures they bake evenly and don’t dome too much—critical for sandwich stability!
4. Bake to Fudgy Perfection: Slide those beauties into the oven for 8-10 minutes. They’re done when edges crack slightly but centers look soft. DO NOT OVERBAKE! They firm up as they cool. Let them chill on the sheet for 5 minutes, then transfer to a rack.
5. Blend the Bliss: While cookies cool, toss coconut yogurt and frozen cherries into a blender. Blitz until velvety smooth—about 45 seconds. Chef’s secret: If your blender struggles, add 1 tbsp of plant milk. Pour into a bowl and pop it in the freezer for 20 minutes to thicken (no icy chunks!).
6. Sandwich Time! Once cookies are cool, spread 2-3 tbsp of filling onto the flat side of one cookie. Top with another cookie, flat side down. Press gently—like you’re hugging them together!
7. Freeze & Fantasize: Arrange sandwiches on a tray and freeze for 1-2 hours until firm. Patience pays off here! They’ll slice cleanly without oozing.

See? Easier than parallel parking, I promise. 😉

Serving Up the Joy

These sandwiches are showstoppers straight from the freezer, but let’s gild the lily! Serve them on a vintage platter with extra cherries scattered around like edible confetti. For grown-up vibes, drizzle with melted dark chocolate or sprinkle with crushed pistachios. Kids? Roll the edges in rainbow sprinkles before freezing! Pair with iced coffee or a zingy raspberry spritzer. And darling—always have napkins handy. Summer bliss is messy business! 🍦

Shake It Up! Flavor Adventures

Customize these cuties like your personal dessert canvas:

• Berry Bonanza: Swap cherries for mixed berries + a squeeze of lemon.
• Tropical Escape: Use mango chunks + coconut yogurt, and add lime zest to the cookie dough.
• Nutty Buddy: Stir chopped almonds into the ice cream filling.
• Chocoholic’s Dream: Add mini chocolate chips to the cookie batter.
• Protein Boost: Mix 1 scoop of vanilla plant protein into the ice cream blend.

Your rules, your treats—get playful!

Emily’s Extra Sprinkles of Wisdom

Over the years, I’ve learned a few things (often the hard way!). First, freeze your sandwiches individually on a tray before stacking—no stuck-together tragedies! Second, if your cookies spread too much? Chill the dough for 10 minutes pre-baking. Third, this recipe is forgiving. Subbed applesauce for maple syrup once during a pantry emergency? Still delicious!

Funny story: My dog, Biscuit, once stole a sandwich off the counter mid-photo shoot. I found him grinning, chocolate-smudged, behind the couch. Now I shoot near closed windows! 🐶 These sandwiches have fueled everything from my niece’s birthday party to a “I survived Monday” solo treat. They’re little edible hugs—and I hope they become that for you too.

Your Questions, My Answers!

Let’s tackle common hiccups so yours turn out perfect:

• Q: My cookies turned out crumbly! Help?
  A: Too much starch or overbaking can cause this. Measure tapioca precisely (level that spoon!), and pull cookies at 8 minutes if your oven runs hot. Also, ensure your SunButter isn’t dried out—give it a stir first!
• Q: Can I use fresh cherries?
  A: Frozen work best for that thick “ice cream” texture. Fresh cherries release more water, making the filling icy. If you must, pit + freeze them overnight first!
• Q: How long do they keep?
  A: Wrapped in parchment + stored in airtight containers, they last 1 month frozen. But let’s be real—they’ll vanish faster!
• Q: SunButter alternatives?
  A: Any nut or seed butter works! Almond butter adds richness; tahini gives a fun sesame twist. Just ensure it’s drippy, not stiff.

Nutrition & Prep Info

Prep Time: 15 mins | Cook Time: 10 mins | Freeze Time: 1–2 hrs | Total Time: ~1.5–2.5 hrs | Servings: 6–8 sandwiches

Per Sandwich: Calories: ~230 | Protein: 5g | Carbs: 24g | Fat: 12g | Fiber: 3g

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Final Thoughts: Sweet Cherries, Big Chills, and Freezer Joy 🍒❄️

There’s something about these Chocolate Cherry Ice Cream Sandwiches that just gets summer. They’re not just dessert—they’re celebration, comfort, and creativity all wrapped up in a fudgy hug. Whether you’re chasing fireflies on the back porch, surviving a meltdown Monday, or just need a bite of something that feels like a treat and a triumph, these little gems deliver every single time.

They’re messy in the best way, nostalgic in the most delicious way, and flexible enough to suit whatever ingredients you’ve got on hand. Most of all? They’re a reminder that simple joy lives right in your freezer—waiting for that perfect, sweet bite after a sun-drenched day.

So go ahead, make a batch (or two), stash ‘em in the back of the freezer, and feel like the dessert genius you are. Biscuit and I fully approve. 🐶💖

See you by the freezer door,
– Emily 🍫🥄