Frozen, sweet, decadent, and delicious Cherry Brownie Ice Cream Sandwiches! Every bite is layered with homemade brownie, no-churn ice cream, and cherry compote. These are the perfect chocolatey and fruity frozen summer treat. Fun, delicious, and the no churn ice cream recipe is amazing on its own.
I just love chocolate and cherry flavor combo so much, they’re truly a match made in heaven! These ice cream sandwiches are made with two fudgy brownie layers, layered with a thick no churn amaretto ice cream, and swirled with chopped chocolate and cherry compote! Don’t they sound so heavenly?
This recipe does not require a fancy machine and you don’t even need to stir the ice cream mixture every 30 minutes. In fact, these ice cream sandwiches come together in less than 2 hours. Waiting for them to freeze is the hardest part!
WHY YOU’LL LOVE THESE CHERRY BROWNIE ICE CREAM SANDWICHES
- Fudgy brownie layered with a creamy no churn ice cream!
- The perfect chocolatey-fruity frozen treat for any and all occasions, especially in the summer months.
- They scream summertime!
- No need for a fancy ice cream machine, the freezer does all the work!
- These Cherry Brownie Ice Cream Sandwiches keep well in the freezer so you can enjoy them for the next few weeks.
INGREDIENTS NEEDED & NOTES TO MAKE THESE CHERRY BROWNIE ICE CREAM SANDWICHES
Chocolate – You’ll need dark chocolate to make the brownie. I use dark chocolate with 55% cacao, but semi-sweet chocolate works too.
Cherry – It’s always best to use fresh cherries, but if they’re not in season you can use frozen cherries too. Fresh or frozen, both work perfectly in this recipe!
Lemon – This recipe uses fresh lemon zest and fresh lemon juice to make the cherry compote.
Sugar – You’ll need granulated sugar and brown sugar to make these cherry brownie ice cream sandwiches.
Heavy Cream – Make sure you’re using heavy cream with 35% – 40% milk fat for the best no churn ice cream texture. You’ll want a rich and creamy texture right?
Condensed Milk – The consistency and texture of sweetened condensed milk helps create soft, scoopable ice cream.
Butter – Always use unsalted butter for baking, so you can control the amount of salt in your baked goods. If you prefer salted butter or it’s all you have, that’s totally ok! but don’t forget to reduce half of the salt, or skip the salt.
Egg – Never forget to set your eggs out of the fridge in advance. You need room-temperature eggs so they combine nicely with the batter and make the best result.
Flour – You only need regular all-purpose. Nothing fancy here.
Cocoa – I love dutch processed cocoa powder for the brownies. Regular unsweetened cocoa powder works too.
Cornstarch – You’ll need cornstarch to thicken the cherry compote.
Salt – This will do the job of balancing out the sweetness.
Amaretto – Optional, but recommended. Alcohol lowers the freezing point of the ice cream, making the consistency softer and easier to cut. This recipe uses amaretto for nutty taste and almond flavor. You can also use vanilla extract if you don’t have amaretto.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- Two 9-inch square baking pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE CHERRY BROWNIE ICE CREAM SANDWICHES
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Make the Cherry Compote
Make sure your cherries are clean. Put the cherries in a large bowl of cold water, gently rub the skins with your fingers, and rinse them in a colander under a running tap. Then, remove the cherry pits with a cherry pitter tool and cut them in half.
In a large saucepan, combine the cherries, fresh lemon juice, granulated sugar, and cornstarch. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 5 minutes until the cherries release their juices and they become thick and syrupy.
Remove the pan from the heat and stir and pour the compote into a clean glass jar. Let it cool completely to room temperature, then cover with the jar’s lid and refrigerate.
STEP 2 – Make the Brownies
Preheat the oven to 350F. Grease two 9-inch square pan with cooking spray and line with parchment paper. Leaving an overhang for easy removal of the brownies.
Fill a medium saucepan with water about an inch, simmer over medium-low heat. Place the dark chocolate and butter in a large heatproof bowl, then set the bowl over the simmering water, and let it melt completely.
In the stand mixer bowl or in a large mixing bowl, combine eggs, granulated sugar, brown sugar, and vanilla extract, and set aside. Then, in a separate bowl, sift together the all-purpose flour, cocoa powder, and salt, and set aside.
Remove the chocolate and butter mixture, stir it until well combined, and let it cool slightly for about 4 minutes.
Beat the egg mixture for about 4 minutes on medium speed until the mixture is pale and fluffy. Reduce the mixer speed to low speed, then pour in the slightly cooled chocolate-butter mixture, and beat until fully combined.
With the mixer still running on low speed, add in all the dry ingredients, and mix together just until everything is well combined. (do not over-mix the batter)
Switch to a rubber spatula, scrape the batter into the prepared brownie pan, and spread into an even layer. Generously sprinkle the flaky sea salt on top and bake in the preheated oven for about 20 minutes.
After the baking process, remove the brownies from the oven, and allow them to cool completely. Cut each brownie into 8 or 10 equal rectangles (mine were 2,25 x 4,5 inches), then chill in the fridge until you’re ready to assemble the ice cream sandwiches.
STEP 3 – Make The No Churn Ice Cream
In a medium mixing bowl, combine condensed milk, amaretto, and salt. Set aside.
In the stand mixer bowl or in a large mixing bowl, add the cold heavy cream and whisk with an electric mixer on high speed until stiff peaks form. This will take between 3 to 5 minutes.
Gently scoop out half of the whipped cream and add it to the bowl with the condensed milk. Fold it in gently with a rubber spatula until combined, then fold in chopped chocolate.
Add the condensed milk mixture into the large mixing bowl of whipped cream and fold it until well combined. Cover the bowl with plastic wrap and chill in the fridge while you prepare to assemble the ice cream sandwiches.
STEP 4 – Assemble the Ice Cream Sandwich
Line every side of a 9-inch square pan with parchment paper. Arrange the first half of the brownie to the pan, then pour the no churn ice cream over the top and spread evenly.
Working quickly, spoon the cooled cherry compote over the top of different areas of the ice cream and swirl the compote by using a butter knife or toothpick. Freeze for about 30 minutes.
Arrange the second half of the brownies on top of the ice cream, then cover with aluminum foil or plastic wrap and freeze for at least 6 hours. Overnight is best.
When ready to cut, remove from the freezer and thaw for 5-10 minutes. Use the parchment paper to lift the entire block out, then use a sharp knife to cut into squares. Serve and enjoy!
TIPS FOR MAKING THE BEST CHERRY BROWNIE ICE CREAM SANDWICH
- Add 1 tablespoons of amaretto or vodka to your no-churn ice cream. Alcohol lowers the freezing point of the ice cream, making the consistency softer and easier to cut.
- Cut the brownie evenly before assembling, so it’s not too thick when you cut it into ice cream sandwiches
- Use a serrated knife! This works well for cutting thick slices of ice cream. Dip the blade of the knife into a glass of warm water, then dry off any excess water. A warm knife will slide through the ice cream more easily, creating smoother cuts. Rewarm the knife every few slices.
HERE’S HOW TO STORE THE LEFTOVERS
Wrap each leftover sandwich with layers of plastic wrap individually and store in the freezer for up to 2 month. I recommend wrapping them with plastic wrap and aluminum foil to avoid freezer burn.
Cherry Brownie Ice Cream Sandwiches
Frozen, sweet, decadent, and delicious Cherry Brownie Ice Cream Sandwiches! Every bite is layered with homemade brownie, no churn ice cream, and cherry compote. These are the perfect chocolatey and fruity frozen summer treat. Fun and easy to make and the no churn ice cream recipe is amazing on its own.
Ingredients
Brownies
- 300g (10.5 oz) semi-sweet or dark chocolate, 55% cacao
- 170g (1 + 1/2 sticks) unsalted butter
- 220g (1 cup) light brown sugar
- 100g (1/2 cup) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 140g (1 cup + 2 tablespoons) all-purpose flour
- 28g (1/3 cup) dutch process cocoa powder
- 1/4 teaspoon salt
No Churn Cherry Ice Cream
- 360g (1 + 1/2 cups) heavy cream, cold
- 306g (1 cup) sweetened condensed milk
- 1 tablespoons amaretto
- a pinch of salt
- 60g (1/3 cup) finely chopped chocolate
- 3/4 cup cherry compote
Instructions
STEP 1 - Make the Cherry Compote
You can use store-bought cherry compote or cherry preserve, but if you decide to make your own cherry compote, you need to make this one first.
Make sure your cherries are clean. Put the cherries in a large bowl of cold water, gently rub the skins with your fingers, and rinse them in a colander under a running tap. Then, remove the cherry pits with a cherry pitter tool and cut them in half.
In a large saucepan, combine the cherries, fresh lemon juice, granulated sugar, and cornstarch. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 5 minutes until the cherries release their juices and they become thick and syrupy.
Remove the pan from the heat and stir and pour the compote into a clean glass jar. Let it cool completely to room temperature, then cover with the jar's lid and refrigerate.
STEP 2 - Make the Brownies
Preheat the oven to 350F. Grease two 9-inch square pan with cooking spray and line with parchment paper. Leaving an overhang for easy removal of the brownies.
Fill a medium saucepan with water about an inch, simmer over medium-low heat. Place the dark chocolate and butter in a large heatproof bowl, then set the bowl over the simmering water, and let it melt completely.
In the stand mixer bowl or a large mixing bowl, combine eggs, granulated sugar, brown sugar, and vanilla extract, and set aside. Then, in a separate bowl, sift together the all-purpose flour, cocoa powder, and salt, and set aside.
Remove the chocolate and butter mixture, stir it until well combined, and let it cool slightly for about 4 minutes.
Beat the egg mixture for about 4 minutes on medium speed until the mixture is pale and fluffy. Reduce the mixer speed to low speed, then pour in the slightly cooled chocolate-butter mixture, and beat until fully combined.
With the mixer still running on low speed, add in all the dry ingredients, and mix together just until everything is well combined. (do not over-mix the batter)
Switch to a rubber spatula, scrape the batter into the prepared brownie pan, and spread into an even layer. Generously sprinkle the flaky sea salt on top and bake in the preheated oven for about 20 minutes.
After the baking process, remove the brownies from the oven, and allow them to cool completely. Cut each brownie into 8 or 10 equal rectangles (mine were 2,25 x 4,5 inches), then chill in the fridge until you're ready to assemble the ice cream sandwiches.
STEP 3 - Make The No Churn Ice Cream
In a medium mixing bowl, combine condensed milk, amaretto, and salt. Set aside.
In the stand mixer bowl or in a large mixing bowl, add the cold heavy cream and whisk with an electric mixer on high speed until stiff peaks form. This will take between 3 to 5 minutes.
Gently scoop out half of the whipped cream and add it to the bowl with the condensed milk. Fold it in gently with a rubber spatula until combined, then fold in chopped chocolate.
Add the condensed milk mixture into the large mixing bowl of whipped cream and fold it until well combined. Cover the bowl with plastic wrap and chill in the fridge while you prepare to assemble the ice cream sandwiches.
STEP 4 - Assemble the Ice Cream Sandwich
Line every side of a 9-inch square pan with parchment paper. Arrange the first half of the brownie to the pan, then pour the no churn ice cream over the top and spread evenly.
Working quickly, spoon the cooled cherry compote over the top of different areas of the ice cream and swirl the compote by using a butter knife or toothpick. Freeze for about 30 minutes.
Arrange the second half of the brownies on top of the ice cream, then cover with aluminum foil or plastic wrap and freeze for at least 6 hours. Overnight is best.
When ready to cut, remove from the freezer and thaw for 5-10 minutes. Use the parchment paper to lift the entire block out, then use a sharp knife to cut into squares. Serve and enjoy!
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Happy Baking!
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