With warmer weather upon us, why not beat the heat with a cool treat? Be sure to try out this delicious recipe from Rania Harris today!

Double Chocolate Cherry Brownie Ice Cream Sandwiches

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For the Brownies:

  • 3/4-cup butter
  • 6 ounces unsweetened chocolate – chopped
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup + 2 tablespoons flour
  • 1 teaspoons cinnamon
  • 1 cup halved dried cherries (pitted)
  • 1-cup semisweet chocolate chips
  • Espresso Ice Cream (see recipe below)
  • Chocolate sprinkles (or Jimmies)


Preheat oven to 350 degrees.

Butter and flour two 8-inch square baking dishes and line the bottoms of each with parchment paper.

Melt butter and unsweetened chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat.

Mix in sugar. Mix in eggs 1 at a time, then yolk. Add extracts, and then flour and cinnamon and stir until just blended. Mix in cherries and chocolate chips.

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Divide and spread batter into prepared pans. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 20 minutes. Do not overbake.

Transfer the pans to a wire rack and let cool completely, about 1 hour. Remove the brownies from the pans and wrap each separately in plastic wrap and chill for 1 hour.

Line an 8-inch square metal baking pan with 2 pieces of plastic wrap, forming a cross in the center and allowing 6 inches of the plastic to overhang. Remove the brownies from the refrigerator. Unwrap them and place one in the prepared pan. Spread the ice cream evenly over the brownie. Lay the remaining brownie on top of the ice cream. Carefully cut into 16 squares. Cover the brownies with the overhanging plastic wrap, using more plastic wrap as needed, and freeze for 8 hours.

When ready to serve, unwrap the brownies and re-cut the squares, as the ice cream will have set firmly at this point. Remove the ice cream sandwiches from the pan and press the sides of the brownies with chocolate sprinkles (or if you’re from Pittsburgh, we call them Jimmies).

Espresso Ice Cream

  • 3 cups heavy whipping cream
  • 1 and ½ cans (21 ounces) sweetened condensed milk
  • ¾ cup espresso (about 8 shots)
  • ½ teaspoon pure vanilla extract


In a large measuring cup, mix together the heavy cream, sweetened condensed milk, espresso and vanilla extract. Refrigerate until well chilled, about 4 hours.

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Once the mixture is thoroughly chilled, turn on Cuisinart ice cream machine and pour in the cream mixture. Follow ice cream maker directions. Put back into freezer until the ice cream is firm and ready to scoop.