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
- 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)
- Preheat oven to 165 degrees Celsius and line two baking trays with baking paper.
- 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.
- Combine the flour, cocoa, baking soda and salt in a small bowl and set aside.
- 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.
- 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.
- 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.
- Meanwhile, take ice cream out of the freezer, to soften a little.
- 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.