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.