Ingredients
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3 cups fresh or frozen cherries, pitted
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1/3 cup sugar
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2 tsp lemon juice
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1 tsp vanilla extract
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1 1/2 qts vanilla ice cream
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16 bakery cookies, such as chocolate chunk cookies or salted caramel
Steps
1
In a medium saucepan over medium, combine cherries, sugar and lemon juice. Cook until cherries soften and release juices, stirring occasionally, 8–12 minutes. Mash gently with back of a spoon. Stir in vanilla and a pinch of salt. Cook 2 minutes more, then cool completely.
2
Meanwhile, let ice cream soften at room temperature until spreadable but not melted, about 10 minutes. Line a 9-inch square baking pan with plastic wrap. Spread half of the softened ice cream into an even layer. Drop spoonfuls of cherry compote over ice cream. Using a knife or spatula, swirl compote into ice cream, taking care not to overmix. Top with remaining ice cream and smooth the top layer. Freeze until firm, at least 4 hours or overnight.
3
When ice cream is solid, lift it out using the plastic wrap and set on a cutting board. Using a round ring mold or cookie cutter dipped in hot water, press straight down to cut ½-inch-thick rounds sized to match cookies. Place a slice of ice cream on one cookie, then press another cookie on top to make a sandwich. Serve immediately or wrap individually in parchment and freeze for later. Store in freezer for up to 2 weeks.
Tips
Reserve about ½ cup compote before swirling the rest into the ice cream. Chill reserved portion to serve alongside the sandwiches for extra cherry drizzle.
