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Recipe

Brown Sugar Cookie and Espresso Ice Cream Sandwiches

Servings: 12

Store-bought coffee ice cream is often too tame. If you make your own from a vanilla ice cream base, you can give it more punch with instant espresso powder. To match the intense espresso flavor, you need a strongly flavored cookie like this one with brown sugar and molasses.

Ingredients

For the espresso ice cream

  • 21 oz. French Vanilla Ice Cream or 1-1/2 14-oz. containers store-bought vanilla ice cream
  • 1 Tbs. instant espresso powder

For the cookies

  • 8 oz. (16 Tbs.) unsalted butter, softened
  • 1-1/4 firmly packed cups light brown sugar
  • 1/4 cup mild molasses
  • 10 oz. (2-1/4 cups) unbleached all-purpose flour
  • 1/2 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 240
  • Fat (g): 26
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 120
  • Sodium (mg): 80
  • Carbohydrates (g): 52
  • Fiber (g): 1
  • Sugar (g): 33
  • Protein (g): 5

Preparation

Make the ice cream

  • Put an 8×8- or 9×9-inch pan in the freezer. If the ice cream was frozen after churning (or if you’re using store-bought ice cream), let it sit at room temperature for about 10 minutes to soften, then put it in the bowl of a stand mixer fitted with the paddle attachment. Add the espresso powder, and mix on low speed until just combined. (Alternatively, combine the ice cream and espresso powder in a large bowl with a silicone spatula.) Spread the ice cream in the frozen pan, cover with plastic wrap directly on the surface of the ice cream, and freeze until scoopable, about 4 hours or overnight.

Make the cookies and assemble the sandwiches

  • Position a rack in the center of the oven, and heat the oven to 350°F.
  • In the bowl of a stand mixer fitted with the paddle attachment (or with a hand-held electric mixer and a large bowl), beat the butter and brown sugar until smooth. Mix in the molasses until smooth. Mix in the flour and salt until smooth, about 1 minute.
  • Line two large rimmed baking sheets with parchment. Scoop heaping tablespoons of dough (about 11/4 inches in diameter), and place them 2 inches apart on the prepared baking sheets.
  • Flatten the mounds to about 2 inches with your hand or the bottom of a glass. Bake for 10 to 12 minutes, or until the cookies have browned lightly on the edges but are still soft in the middle.
  • Cool to room temperature, then refrigerate or freeze until ready to assemble the sandwiches.
  • Place 12 of the cookies bottom side up on a baking sheet. Place a scoop of ice cream on top of each cookie. Top with a second cookie, and gently press down on the top cookie to adhere the sandwiches together. Assemble a few at a time, then store in the freezer until all the sandwiches are made. Freeze until ready to serve.

Reviews

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Reviews (1 review)

  • Nancyvan | 05/26/2019

    These cookies are perfect! I eliminated the molasses and used them with the raspberry ice cream. What a treat! A wonderful, make ahead summer dessert!

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