Dark Chocolate Cookies with No-Fuss Cherry Icecream


Inspiration, was once challenged to creatively use a can of pie filling , result? A creamy dreamy cherry ice cream that does not require an ice cream maker! The ice cream is great, but can it be made better?  How about if the ice cream is smushed between two chocolaty cookies?  The chocolate cookies get double dose of chocolate from the cocoa powder and melted semi-sweet chocolate.  Great by themselves along with a glass of milk. They get a pretty ruffled edge when pressed flat which adds a charming look!  The ice cream recipe yields more than enough for the batch of cookies. Remaining ice cream can be enjoyed in a bowl,  on the couch watching your favorite TV show or blended into a Black Forest milkshake.

Dark Chocolate Cookies


1 cup all purpose flour

1/4 cup dutch process cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

4 ounce semi-sweet chocolate chips

4 tablespoons unsalted butter, room temperature

1 large egg

1/2 teaspoon vanilla extract

1/4 cup sugar

1/2 cup packed golden brown sugar

additional cocoa powder, for dusting


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Whisk together flour,cocoa powder,baking powder and salt in a small bowl and set aside.

Add chocolate chips and butter to a large microwavable bowl. Microwave on high for 1 minute (stir every 20 seconds) , until fully melted. Stir well and let cool for 5 minutes.Add egg and vanilla and mix on medium speed with a hand held mixer, until smooth. Beat in both sugars until thoroughly mixed. Switch to a wooden spoon and stir in the flour mixture. Pinch 1 1/2 inch balls ( an ice-cream scoop makes the job easy) and place on the prepared baking sheet,spacing evenly. Flatten each ball into 2 inch discs ( a 1/3 measuring cup  with a flat bottom works well). Dust the bottom of the cup with cocoa powder, if it sticks to the dough. The cookies do not really expand much , so an inch space between each cookie is plenty. Place in oven and bake for 12-14 minutes , rotating pan half way. Cool completely in sheet on a wire rack.

Makes 18 cookies.

No-Fuss Cherry ice cream


2 cups heavy whipping cream

1 (14 ounce ) can sweetened condensed milk

1 (21 ounce) can cherry pie  filling

1 tablespoon raspberry liquor , such as Chambord


Add heavy cream to a large bowl, beat with a hand held mixer until stiff peaks form. Add sweetened condensed milk, cherry filling and liquor and fold in gently with a rubber spatula until fully mixed. Transfer mixture into a freezer proof container, close tightly and freeze 6 hours-overnight.

To make ice cream sandwiches , place a scoop ( or two ) between 2 cookies and enjoy !




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