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Homemade cherry chocolate chip ice cream sandwiched between two layers of rich chocolate cake. A make-ahead dessert that’s absolutely worth the effort.
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This isn’t a cookies-and-ice-cream situation. This is a real ice cream sandwich — the kind you remember unwrapping as a kid, where the chocolate outside was soft and cakey and the ice cream was thick and cold and perfect. I make these with homemade cherry chocolate chip ice cream pressed between two thin layers of chocolate cake, frozen solid, and sliced into bars. They take some planning, but every single step is simple, and the result is the kind of dessert that makes people go quiet for a second before they ask for the recipe.
The ice cream comes first
Start the ice cream the day before you plan to assemble. You are making a proper custard base — milk, cream, sugar, eggs — that needs to chill overnight in the fridge. This isn’t a shortcut you can skip. The cold rest is what gives the ice cream a smooth, creamy texture instead of an icy one. The next day, churn it in your ice cream maker and fold in the dark chocolate shavings and quartered cherries right at the end when the ice cream is still soft enough to mix. I doubled the ice cream in this recipe on purpose so you have extra. You will want it.
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Why cake and not cookies
Most ice cream sandwiches use cookies, but this one uses a thin, fudgy chocolate cake and it’s so much better. The cake stays soft even when frozen, so you can bite straight through it without the ice cream squeezing out the sides. It bakes in a single 9×13 pan, gets cut in half once it cools, and becomes the top and bottom of your sandwich. No rolling, no cutting circles, no fuss. Just two flat pieces of chocolate cake with ice cream in between.
How to get clean slices
The secret to neat, clean bars is a sharp knife and a little patience. Let the assembled sandwich freeze overnight so it’s completely solid. When you are ready to slice, unwrap it and use a large sharp knife. If the knife sticks, run it under hot water and wipe it dry between cuts. You should get about eight generous bars from one batch. Serve them right away or wrap each one individually in parchment paper and store in the freezer for whenever you need them.
Plan your timeline. Day one: make the custard base and refrigerate overnight. Day two: churn the ice cream, bake the cake, assemble, and freeze overnight. Day three: slice and serve. It sounds like a lot, but the actual hands-on time is minimal.
Cherry Chocolate Chip Ice Cream Sandwiches (From Scratch)
| Prep: 12h | Cook: 1h | Total: 13h |
Homemade cherry chocolate chip ice cream sandwiched between two layers of thin, fudgy chocolate cake. A make-ahead dessert that is absolutely worth the effort.
Ingredients
For the ice cream:
- 4 cups heavy cream
- 2 cups whole milk
- 1 3/4 cups sugar
- 4 large eggs, whisked well
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate, shaved or finely chopped
- 1/2 cup fresh or frozen cherries, pitted and quartered
For the chocolate cake:
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup dark chocolate, shaved or finely chopped
Equipment:
- 9×13-inch cake pan, greased and lined with parchment paper
- Ice cream maker
- Stand mixer (preferred)
Instructions
To make the ice cream custard (day one):
- Make sure your ice cream maker drum has been thoroughly frozen according to the manufacturer’s instructions. Place the dark chocolate shavings and quartered cherries in the refrigerator.
- In a medium pot over medium heat, combine the milk, cream, and sugar. Stir until the sugar is fully dissolved and the mixture is warm but not boiling. Stir in the vanilla extract.
- Slowly pour the whisked eggs into the warm cream mixture, stirring constantly so the eggs don’t scramble. Continue cooking over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 10 to 15 minutes. It should look glossy and feel slightly thicker than heavy cream.
- Remove from heat and let cool completely. Cover and refrigerate overnight, at least 12 hours. This cold rest is essential for a smooth, creamy texture.
To churn the ice cream (day two):
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is thick and holds its shape but is still soft enough to stir, fold in the cold cherries and dark chocolate shavings in batches until evenly distributed.
- Transfer the ice cream to the freezer for about 30 minutes to firm up slightly. This recipe makes double the ice cream you need for the sandwiches — save the other half in a bread tin or freezer-safe container with plastic wrap pressed against the surface.
To make the chocolate cake (day two):
- Preheat the oven to 350°F. Grease a 9×13-inch cake pan and line it with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs and vanilla and mix until just combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- With the mixer on medium-low, slowly add the dry ingredients to the butter mixture. Mix until just incorporated — do not overmix. Fold in the dark chocolate shavings by hand.
- Pour the batter into the prepared pan and spread it into a thin, even layer using an offset spatula or the back of a spoon. Bake for 12 to 15 minutes, until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched.
- Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely. Once fully cooled, cut the cake in half widthwise. Wrap each piece in plastic wrap and freeze until the ice cream is ready.
To assemble (day two, then freeze overnight):
- Unwrap both cake pieces and place one piece flat on a large sheet of plastic wrap. Working quickly, spread about half of the ice cream in an even layer over the cake. Place the second piece of cake on top and press down gently.
- Wrap the whole sandwich tightly in plastic wrap and freeze overnight until completely solid.
To slice and serve (day three):
- Unwrap the frozen sandwich and use a large, sharp knife to cut into 8 even bars. If the knife sticks, run it under hot water and wipe dry between cuts. Serve immediately or wrap each bar individually in parchment paper and store in the freezer.
Notes
The ice cream recipe makes double what you need for the sandwiches. Save the extra in a freezer-safe container with plastic wrap pressed directly against the surface to prevent ice crystals.
Wrapped individually in parchment paper, the ice cream bars keep well in the freezer for up to 2 weeks. Let them sit at room temperature for 1 to 2 minutes before serving for the easiest slicing.
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