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.
Jump to: Ingredients Directions Enter to Win Recipe More #SpringSweetsWeek Goodies 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.
a Rafflecopter giveaway Recipe 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 Print 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: 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, make 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.
Last, assemble the 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.
© Kate Sabella Category: dessert More Fun #SpringSweetsWeek Recipes Saturday #SpringSweetsWeek Recipes Blueberry Orange Muffins by Sweet Beginnings Fresh Strawberry Lemon Cupcakes by Hezzi-D’s Books and Cooks Lemon Poppyseed cake by Jen Around the World Oatmeal Cookie Fruit Pizza by Simply Inspired Meals Orange Pecan Cookies by Family Around the Table Pecan Krispy Treats by Cindy’s Recipes and Writings Raspberry Almond Coffee Smoothie by Blogghetti Strawberry Shortcake Cake Roll by That Recipe Sweet Potato Sonker Recipe by Pastry Chef Online
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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