Flourless, grain-free chewy chocolate cookies sandwiched with creamy, dairy-free cherry frozen yogurt combine for an easy sweet summertime treat!
SPONSORED BY SUNBUTTER
Baking cookies might not seem like a summertime activity at first glance, but when you sandwich them around frosty ice cream, add the in-season summer fruit flavor of dark sweet cherries, and make the “bread” out of chewy flourless chocolate cookies for that classic black forest pairing, they instantly become a perfect warm night sweet bite!
How To Make Chocolate Cherry Ice Cream Sandwiches
It’s too hot for any extensive baking adventures right now, so this recipe is minimal ingredients and maximum simplicity. Five ingredients in the cookies, 2 ingredients in the cherry ice cream filling – I don’t think I could make it any easier than that. You do need to clear a little bit of freezer space for chilling the no-churn cherry filling overnight, but if you play your cards right there will be leftover cherry soft serve after all the sandwich making is done…so that’s a happy perk!
Flourless 5-Ingredient Grain-Free Chocolate Cookies
I’ve been excited to try a chocolate version of my favorite flourless 5-ingredient cookies, and this seemed like the perfect occasion. With the help of Chocolate SunButter converting these cookies to a rich chocolatey version was easy, you don’t even need cocoa powder or chocolate chips. The yummy flavor of Chocolate SunButter adds some sweetness too, so you can use a bit less maple syrup than the original version. Besides those two main ingredients, all that’s left is a little bit of baking soda, tapioca starch, and salt.
I know I know, how does this list of ingredients come together to form a roll-able cookie dough? I’m asking you to trust me, to grab a hand mixer and a bowl, to start mixing on medium-high speed for a full 2-3 minutes, and to be AMAZED. First it will seem like way too many wet ingredients and no flour, but if you just keep mixing it will start to clump together into an easy-to-scoop cookie dough. I promise, and have tested them many times.
Fun Fact: Adding mini chocolate chips to the batter at the very end before baking would be a very delicious idea too!
Dairy-Free Cherry Ice Cream Filling
And if I’m being honest, it’s really more of a frozen yogurt filling situation. But “chocolate cherry frozen yogurt sandwiches” just doesn’t flow very well. I didn’t want to call for an ice cream machine or a Ninja Creami or anything fancy like that for this filling. So I utilized the easiest already creamy ingredient: coconut yogurt! Blended with frozen pitted dark sweet cherries to jumpstart the chilling process (reduces ice crystal formation vs using fresh fruit), and then frozen overnight in a pan so it’s easy to cut into perfect sandwich fillings circles.
If you go with this method, I do recommend letting the sandwiches thaw for 10 to 15 minutes before eating so the filling has a little bit of time to soften. If you want an already soft filling, break apart the whole cherry yogurt mixture into chunks and re-blend in your food processor before scooping onto the cookies. You will have to work quickly with that option as it’s a meltier route, but the texture is straight-out-of-a-froyo-machine creamy. Both are delicious, you can’t go wrong.
Ice Cream Sandwich FAQs
Absolutely! Any frozen berry would be delicious, or even frozen bananas.
Keep mixing! Maybe turn up the speed of your hand mixer. Be patient, it will come together.
These cookies are quite fragile when hot, you really need to let them cool for at least 15 minutes before moving from the pan.
Either 1) wait 5-10 minutes for it to soften, and then work quickly so it doesn’t get too melty or 2) break it all up into chunks and re-blend in your food processor until creamy.
More Ice Cream Sandwich Recipes You’ll Love
Chocolate Cherry Ice Cream Sandwiches
Prep Time: 30 minutes
Chilling Time: 8 hours
Cook Time: 15 minutes
Total Time: 8 hours 45 minutes
Yield: 6 sandwiches 1x
Category: cookies
Method: baking
Cuisine: american
Diet: Gluten Free
Description
Flourless, grain-free chewy chocolate cookies sandwiched with creamy, dairy-free cherry frozen yogurt combine for an easy sweet summertime treat!
Flourless Chocolate Cookies
- 1 cup (256g) Chocolate SunButter
- 1/3 cup (105g) maple syrup (or agave)
- 1 tbsp tapioca starch (or cornstarch/arrowroot)
- 1/2 tsp baking soda
- 1/4 tsp salt
Cherry Ice Cream Filling
- 2 cups (480g) coconut yogurt*
- 1 1/2 cups (210g) frozen cherries
Instructions
- In a food processor, blend the coconut yogurt and the frozen cherries until smooth and creamy.
- Line a pan or dish with plastic wrap for easy removal, and transfer the cherry mixture into the dish (you want about a 1 inch thick layer, a 9×9″ cake pan or small baking sheet works well).
- Freeze overnight.
- In the meantime, prep the cookies.
- Preheat the oven to 325°F.
- Combine all the cookie ingredients in a mixing bowl and beat with a hand mixer for 2-3 minutes on medium-high speed until clumpy and scoop-able. It will seem very liquidy at first, just keep mixing it will come together to a dough consistency.
- Scoop 1 tablespoon balls of dough onto a baking sheet, leaving plenty of room in between for spreading (6 per pan max).
- Bake for 14-15 minutes at 325°F.
- Allow to cool on the pan for at least 15 minutes, then transfer to a cooling rack to cool completely.
- The next day, use a round cookie cutter to cut out circles of the cherry ice cream filling (you will have some scraps leftover, I like to re-blend and eat as soft serve like THIS!).
- Assemble the sandwiches, and enjoy!
Notes
*You need to use a true coconut yogurt that’s thick due to its high fat content NOT thickened with gums/thickeners, this will result in an icy filling. I used Cocojune’s vanilla unsweetened variety.
Keywords: gluten free, grain free, yogurt, frozen, summer, ice cream, flourless, chocolate, dairy free, dessert, baking
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