There’s no denying it. The days are hotter, the parties more frequent, and holiday jingles fill the air; the silly season is upon us!

To celebrate, we’ve taken the recipe for Sydney’s famous Bourke Street Bakery’s dark chocolate and sour cherry biscuit and given it a Black Sheep twist, turning it into an ice cream sandwich.

And we’re using Lick Ice Cream.

Lick Ice Cream opened their second store in mid-November, in Morningside. And they’re now using Black Sheep in all their coffee ice cream.

Katie’s called it early. “I think it’s a summer Christmas hit!”

Give it a whirl and let us know what you think.

Dark chocolate, sour cherry and coffee ice cream sandwiches

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Ingredients

  • 1 1⁄2 cups (235g) good quality dark chocolate, chopped
  • 1 cup all purpose flour
  • 5 tablespoons Dutch-process cocoa powder
  • 1 1⁄2 teaspoons baking soda
  • 1⁄2 teaspoon salt
  • 1 cup dark brown sugar, lightly packed
  • 7 tablespoons unsalted butter, room temperature
  • 2 eggs
  • 1⁄2 cup dried sour cherries
  • 500g coffee flavoured ice cream (we use Lick Ice Cream)

 Instructions

  1. Preheat oven to 165 degrees Celsius and line two baking trays with baking paper.
     
  2. Melt the dark chocolate using a double boiler over simmering water (a metal or glass bowl works the same if you don’t own a double boiler). Stir gently until the chocolate is completely melted. Remove the bowl from heat.
     
  3. Combine the flour, cocoa, baking soda and salt in a small bowl and set aside.
     
  4. Using an electric mixer, beat the butter and sugar together until light and smooth. Add the eggs one at a time, mixing thoroughly after each one.
     
  5. Sift in the dry ingredients and mix on low speed, scraping down the sides of the bowl occasionally. Mix in the melted chocolate. Use a wooden spoon or spatula to stir in the cherries.

    Chef’s tip: putting the dough in the fridge for 10-15 minutes to makes it easier to work with.
     
  6. Roll the dough into balls (approximately 1 tablespoon worth) and place on your prepared baking trays. Bake for 13-15 minutes, until the edges look firm and the tops are cracked. Set aside and allow to cool.
     
  7. Meanwhile, take ice cream out of the freezer, to soften a little.
     
  8. Place a large scoop of ice cream on the flat side of one biscuit. Top with another biscuit, flat side down; press down lightly. Freeze on a baking sheet while preparing remaining sandwiches. Repeat with remaining biscuits and ice cream.

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