Last year we made Coffee Break Espresso Cookies. Perfect cookie for the coffee lover. So we went a step further and made Espresso Ice Cream Sandwich Cookies. Coffees cool-weather treat
Tim and I love ice cream! We eat it a lot!!! We have discovered several kinds that we favor, but Häagen-Dazs is our favorite. Oh, let me be clear; it’s the coffee flavor that we really love!!
Please note this is not a paid advertisement we just love the ice cream!
So during our first hot spell of the summer, we were taking and eating ice cream, and I mentioned that the ice cream would be good with those coffee cookies. Lightbulb!!! Cookie ice cream sandwiches!
The days got back to average temps, and every time we got groceries, I would buy the ice cream with the intent to make the ice cream cookie sandwiches. But we always ate the ice cream before I got that accomplished.
I needed a plan. I made the cookie dough….it needs to be refrigerated overnight…..then I ordered the ice cream…smart, huh?
So the morning of our pick up (I still will not go into a store unless its an emergency), I baked the cookies. Once we had the order home, I softened the ice cream and made the cookies ASAP. As Tim would say, “brilliant.”
The cookies recipe does make about 3 dozen, so feel free to cut the recipe in half. Or maybe use half of the cookies for ice cream sandwiches and eat the rest as just a cookie. I personally made them all into ice cream sandwiches.
Something I will do in the future is spread the ice cream into a baking dish, then use a round cookie cutter to cut circles of the ice cream out instead of trying to scoop. I think it will be easier and make a neater sandwich.
Hindsight is always 20/20 vision.
Wrap them in parchment paper and store them in a freezer bag to have on hand whenever the mood strikes. Like tonight for us. It’s fat Friday….the day we eat whatever we want!
Once I finally got the ice cream and the cookies together, it was a match made in heaven.
Now that the summer heat is ramping up make yourself a coffee lovers summer treat……..Espresso Ice Cream Sandwich Cookies!
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Espresso Ice Cream Sandwich Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 3 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Cookies:
1 cup butter, softened
1 1/4 cup sugar
1 large egg
1 tablespoon vanilla paste
2 tablespoons ground coffee (use flavored if you like)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
Coffee flavored ice cream
Chocolate Covered Espresso chopped
Instructions
In the bowl of your stand mixer cream together the butter and sugar until fluffy.
Next beat in the egg, ground coffee, and vanilla extract.
Mix until well combined.
Carefully mix in the flour, baking soda, and salt until just combined.
Remove dough from bowl and form into a rectangle(this makes it easier to cut the mixture into the pieces needed) and cover the dough with plastic wrap. Refrigerate for at least 12 hours.
Preheat your oven to 350°F.
Cut the dough into 36 pieces and form into dough balls, placing them 2-3 inches apart on a lined baking sheet. If you want larger or smaller cookies, adjust your cut size accordingly.
Bake for 12-16 minutes or until the edges of the cookie are golden brown.
Allow cookies to slightly cool on the baking sheet then transfer them to a wire rack.
To assemble the ice cream sandwiches:
Place chopped chocolate-covered espresso beans on a plate.
Place a large scoop of softened ice cream on the bottom of a cookie. Place another cookie on top (topside up) and press down slightly. Not to hard or the ice cream with come out the sides, and the cookie will break.
Roll the side of the ice cream sandwich in the chopped espresso beans on the plate.
Place the sandwich back on the lined baking sheet and return the cookie sandwiches to the freezer.
Once frozen, individually wrap the sandwiches and store them in a freezer bag until ready to enjoy.
Keywords: coffee, espresso beans, chocolate-covered espresso beans, ice cream, ice cream sandwich, coffee lover
