Chocolate Cherry Ice Cream Sandwiches

There are delicious Chocolate Cherry Ice Cream Sandwiches with an ice cream that can be made without an ice cream machine and only requires three ingredients! One of them is the tasty and reduced-sugar sour cherry fruit spread.

Chocolate Cherry Ice Cream Sandwiches

Chocolate Cherry Ice Cream Sandwiches


  • For the Brownie Base:
  • • 1/2 cup Butter (120g)
  • • 2.1 ounces Dark Chocolate (60g)
  • • 2.1 ounces Milk Chocolate (60g)
  • • 1 cup plus 2 tablespoons Flour (130g)
  • • 1/4 teaspoon Baking Powder
  • • 1 pinch of Salt
  • • 1 1/4 cups Sugar (250g)
  • • 2 large Eggs
  • For the Ice Cream:
  • • 1 3/4 cups Heavy Cream (400g)
  • • 1 can Sweetened Condensed Milk (14 oz / 400g)
  • • 1 jar reduced-sugar Sour Cherry Fruit Spread (from Darbo)
  • For the Chocolate Coating:
  • • 17.6 ounces Milk or Dark Chocolate (500g)
  • • 5.3 ounces Hazelnut Brittle/Crunch (150g)


Brownie Base:

  1. Preheat the oven to 320°F (160°C) fan-assisted (356°F / 180°C conventional).
  2. Melt the butter with the milk and dark chocolate in a pot.
  3. Mix flour, baking powder, salt, then add sugar, eggs, and chocolate mixture. Combine and pour into a square baking pan lined with parchment paper (about 8x8 inches / 20x20 cm).
  4. Bake the brownie batter for about 25 minutes (perform a toothpick test to ensure it's cooked through; if needed, slightly extend baking time).
  5. Let it cool.
  6. Remove the brownie from the pan and cut it horizontally to have two equal-sized layers.

Ice Cream:

  1. Whip the heavy cream until stiff peaks form. Then fold in the sweetened condensed milk.
  2. Pour the mixture into an ice cream maker and freeze. Later, remove from the machine and mix in the cherry jam.
  3. For those without an ice cream maker: freeze the cream-condensed milk mixture directly in the freezer. Let it firm up for a few hours until it's semi-frozen but still mixable. Then fold in the cherry jam.


  1. Place one brownie layer back into the baking pan. Spread the ice cream mixture on top and smoothen it. Then place the second brownie layer on top, press it gently, and freeze everything (preferably overnight).
  2. Chop the chocolate for coating and melt it slowly over a water bath or in the microwave at low heat. Stir in the hazelnut brittle.
  3. Cut the frozen ice cream into individual sandwiches and dip each one into the melted chocolate. Let them set briefly on parchment paper, then enjoy or return them to the freezer until serving.

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