Coffee Ice Cream Sandwiches #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Need a weekend pick me up? These coffee ice cream sandwiches are the perfect project! Rich, decadent coffee ice cream is sandwiched between two soft, chewy chocolate cookies. What more could you want?

To me, ice cream sandwiches are such a happy treat – and a reminder of one of my childhood favorites. This version elevates the kid-loved treat into something that is definitely grown-up.

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Ingredients

For the cookies:

  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cups unsalted butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 tsp. vanilla extract

For the ice cream:

  • 6 egg yolks
  • 2 cups heavy cream
  • 1 cup milk
  • 2/3 cup sugar
  • 3 Tbsp. ground coffee
  • 1/4 tsp. salt

The highlight ingredient here is Door County Coffee! I used their Highlander Grogg for this – described as “a perfect collision of caramel and Irish creme” and it was a perfect choice. The flavor on these is incredible! Door County Coffee also has lots of other fun flavors to choose from – I can’t wait to try making these again using their Brownie Batter Coffee or Peanut Butter Crunch Coffee!

Directions

This recipe is really made in three parts: first the homemade coffee ice cream!

  • Fill a large bowl with ice and place another bowl on top of it. Place a fine-mesh sieve on top.
  • In a medium sauce pot, whisk together eggs, heavy cream, milk, sugar, ground coffee and salt. Bring it to a low boil over medium-low heat, whisking continuously.
  • Cook until custard has thickened enough to coat the back of a spoon. Dip a spoon in the mixture, remove it and run your finger through the middle of the custard. If a clear path is left on the spoon, the mixture is ready.
  • Carefully pour the mixture through the prepared sieve.
  • Let the mixture cool to room temperature, stirring often. Cover and place in the refrigerator for at least one hour.
  • Freeze in an ice cream maker, according to manufacturer’s directions.

Next, you’ll bake up the cookies.

  • In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  • In a stand mixer, beat butter, sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed.
  • Cover the bowl with plastic wrap, and chill until dough is firm, about 1 hour.
  • Preheat the oven to 350F degrees. Line a baking sheets with baking parchment.
  • Roll dough into 1¼ inch balls. Place on prepared baking sheets about 1 1/2 inches apart.
  • Bake until set, about 10-12 minutes.
  • Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

When both the ice cream and cookies are ready, you can assemble your sandwiches.

  • Place a scoop of ice cream between two cookies and gently press together.
  • Use a knife to scrape excess ice cream off.
  • Wrap in plastic wrap and place in a large freezer bag.
  • Store in the freezer until ready to eat.

You can easily break this process up over several days if you want to. The ice cream can be made up to 2 weeks in advance. The cookies can be baked up to a month in advance and frozen – just be sure to bring them fully to room temperature before assembling the sandwiches or your cookies will crumble!

Enter to Win

This recipe features Door County Coffee – one of our generous #SpringSweetsWeek sponsors! You can enter to win prizes from Door County Coffee and our other sponsors by entering the #SpringSweetsWeek Giveaway below! You can check out all the prizes up for grabs here.

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Recipe

Coffee Ice Cream Sandwiches

Coffee Ice Cream Sandwiches

Yield: 12 sandwiches
Cookies Time: 35 minutes
Ice Cream Time: 4 hours
Assembly Time: 15 minutes
Total Time: 4 hours 50 minutes

Ingredients

For the cookies:

  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cups unsalted butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 tsp. vanilla extract

For the ice cream:

  • 6 egg yolks
  • 2 cups heavy cream
  • 1 cup milk
  • 2/3 cup sugar
  • 3 Tbsp. ground coffee
  • 1/4 tsp. salt

Instructions

First, make the ice cream:

  1. Fill a large bowl with ice and place another bowl on top of it. Place a fine-mesh sieve on top.
  2. In a medium sauce pot, whisk together eggs, heavy cream, milk, sugar, ground coffee and salt. Bring it to a low boil over medium-low heat, whisking continuously.
  3. Cook until custard has thickened enough to coat the back of a spoon. Dip a spoon in the mixture, remove it and run your finger through the middle of the custard. If a clear path is left on the spoon, the mixture is ready.
  4. Carefully pour the mixture through the prepared sieve.
  5. Let the mixture cool to room temperature, stirring often. Cover and place in the refrigerator for at least one hour.
  6. Freeze in an ice cream maker, according to manufacturer's directions.


Next, make the cookies:

  1. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a stand mixer, beat butter, sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed.
  3. Cover the bowl with plastic wrap, and chill until dough is firm, about 1 hour.
  4. Preheat the oven to 350F degrees. Line a baking sheets with baking parchment.
  5. Roll dough into 1¼ inch balls. Place on prepared baking sheets about 1 1/2 inches apart.
  6. Bake until set, about 10-12 minutes.
  7. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.


Last, assemble the sandwiches:

  1. Place a scoop of ice cream between two cookies and gently press together.
  2. Use a knife to scrape excess ice cream off.
  3. Wrap in plastic wrap and place in a large freezer bag.
  4. Store in the freezer until ready to eat.

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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