TEST KITCHEN TIP CHOCOLATE CHERRY ICE CREAM SANDWICHES

MAKES ABOUT 24 SANDWICHES HANDS-ON TIME 35 MINUTES FREEZING TIME 4 HOURS TOTAL TIME 5½ HOURS

¾ cup + 2 tbsp all-purpose flour ¾ cup granulated sugar ⅓ cup cocoa powder, sifted ¾ tsp baking soda ½ tsp baking powder ¼ tsp salt 1 egg ⅓ cup buttermilk ¼ cup canola oil 1 tsp vanilla ⅓ cup hot brewed medium- or dark-roast coffee 1¼ cups sour cherry preserves or cherry jam 1 cup chopped salted roasted almonds 1 1.6 L tub chocolate ice cream or vanilla ice cream Preheat oven to 350°F. Mist 17- x 12-inch baking sheet with cooking spray; line with parchment paper.

In bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. In large bowl, whisk together egg, buttermilk, oil and vanilla; stir in flour mixture just until combined. Stir in coffee.

Scrape into prepared pan, spreading to edges and smoothing top. Bake until cake tester inserted in centre comes out clean, 10 to 12 minutes. Let cool completely in pan on rack.

Run paring knife along edges of cake to release from pan. Cut ½-inch wide strip crosswise from centre of cake to make 2 halves; discard cutout. Using scissors, cut crosswise through parchment paper at centre. Spread preserves over 1 half; sprinkle with almonds.

Cut away carton from ice cream. Cut ice cream lengthwise into 1-inch thick slices; arrange over almonds, pressing to fit. Lifting parchment paper by edge, invert second cake half onto ice cream, pressing to adhere. Wrap in plastic wrap; freeze until firm, about 4 hours. Peel off parchment paper; cut into bars.

PER SANDWICH about 207 cal, 3 g pro, 9 g total fat (4 g sat. fat), 29 g carb (1 g dietary fibre, 21 g sugar), 31 mg chol, 92 mg sodium, 135 mg potassium. % RDI: 6% calcium, 6% iron, 8% vit A, 5% folate.

If using whole graham crackers, you will need about seven to make a cup of crumbs. You can crush the crackers in a resealable plastic bag with a rolling pin or pulse them in your food processor to make fine crumbs.