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Recipe Summary

prep:
25 mins
freeze:
4 hrs
bake:
10 mins
total:
4 hrs 35 mins
Servings:
12
Yield:
12 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove paper carton from ice cream block. Place block on a long side on cutting board. Using sharp knife, slice off lengthwise six 1/2-inch-thick rectangles; return remaining ice cream to freezer. Lay slices flat on waxed- paper-lined baking sheet. Freeze 45 minutes, until firm.

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  • Meanwhile, heat oven to 350°F. Stir cake mix, eggs, oil, cherries and extract in bowl until dough comes together. Divide into 24 pieces, about 1-1/2 tablespoons each. Roll into balls. Place 3 inches apart on ungreased baking sheets, about 8 balls per sheet. Flatten each into a 3-inch circle; if sticky, grease bottom of glass.

  • Bake in 350°F oven 10 minutes, until firm. Cool on sheet 2 minutes. Transfer cookies to rack to cool.

  • Remove ice cream slices from freezer. Using 3-inch round or scalloped cookie cutter, quickly press 2 rounds out of each ice cream slice, for total of 12 rounds. Save ice cream scraps for snacking. Using spatula, transfer 1 ice cream round onto 1 cookie; top with another cookie. Wrap in plastic wrap. Repeat, using all rounds and cookies. (If ice cream begins to melt, freeze.) Freeze.

Nutrition Facts

391 calories; fat 23g; cholesterol 59mg; saturated fat 6g; carbohydrates 46g; insoluble fiber 1g; protein 5g; sodium 395mg.
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