These Chocolate Cookie Ice Cream Sandwiches are stuffed with coffee ice cream for a rich, creamy treat perfect for Valentine’s Day or any occasion.
First of all, thank you so much for all of your kind comments, well wishes, and congratulations after our pregnancy announcement. We appreciate it so much, and are so happy to be celebrating with you! Our hearts are very full.
One of the stranger things this pregnancy has done to me is wreck my sweet tooth. Anyone that knows me understands how very odd this is. I’m the girl who purposefully saves room for dessert after every meal. At restaurants, I plan my order around dessert. I dream of dessert. I.love.dessert.
But ever since the little one took up residence inside me, sweets just haven’t held the same appeal. The first trimester, the thought of dessert actually repulsed me. Me! Repulsed by dessert!? Can you imagine?These days, sweets sound okay to me, but I’m satisfied after a bite or two.
Despite my little “problem,” I knew I wanted to make some rich, chocolatey desserts to share here on the blog. And since Valentine’s Day is just around the corner, I decided something for my Valentine was in order.
Let me tell you about the Mr’s dessert preferences. We are complete opposites in this area. He wants chocolate, I want fruit. He wants brownies, I want blackberry peach cobbler. He’ll always pick the tiramisu, I’m all over the sour cream cheesecake.
If he had to pick a dream dessert, it would probably be these Tiramisu Brownies.
When it came time to craft a special dessert just for the Mr., I knew it had to be chocolate. Preferably with ice cream, with extra gold stars if I could incorporate coffee as well.
These Chocolate Ice Cream Sandwiches studded with cappuccino chips, chocolate chunks, and sandwiched around coffee ice cream were the obvious choice.
These cookies are chewy, soft, and riiich. A hint of espresso powder enhances the chocolate flavor and the cappuccino chips give it an almost mocha-like quality. They’re excellent all by themselves, but why settle for plain cookies when you can sandwich them around creamy coffee ice cream?
I’ve found the easiest way to manage the ice cream filling is to scoop out the ice cream onto a parchment lined pan, put it back in the freezer to harden a bit, then place another piece of parchment on top and flatten into rounds with a second pan. Then you can just place the round in between the cookies and not have to worry about breaking your cookies in an attempt to smoosh the ice cream down.
Even for someone who prefers fruity desserts, tea over coffee, and has a weirdo pregnancy thing going on, these were crazy good. I even went over my two bite limit with them. And the Mr.? Well, I think I did good. At least, I’m pretty sure that’s what that goofy grin means.
While the cappuccino chips and espresso powder are not absolutely necessary in this recipe, they do make it extra special. If you can’t find them in your super market you can order them online here:
I hope your Valentine will enjoy these as much as I did. And, let’s face it, if they don’t, it just means there’s more for you!
- 1 1/4 cups all purpose flour
- 6 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup cappuccino chips
- 1/2 cup dark chocolate chunks
- About 2 cups coffee ice cream
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, espresso powder, and salt until no lumps remain. Set aside.
- Use an electric beater or stand mixer to beat together the butter and sugars until smooth and creamy, about 3 minutes. Add the egg and vanilla and beat well to combine. Add the dry ingredients to the butter mixture, and beat on low speed until combined. Stir in the cappuccino chips and chocolate chunks. The mixture will be very thick and slightly drier than other cookie doughs.
- Use a standard size cookie scoop to scoop out rounded Tablespoons of dough onto the prepared baking sheets. Flatten the cookies a teensy bit with the palm of your hand, then bake for 9-12 minutes, or until centers are puffed and edges are set. Allow to cool on the pans for 5 minutes then remove to a rack and cool completely.
- Line a sheet pan with parchment paper. Scoop out 12 medium scoops of ice cream. If the ice cream is melty, put the pan back in the freezer for 15-20 minutes to firm up. Remove the sheet pan then place another layer of parchment paper over the scoops of ice cream. Use another pan or the palm of your hand to flatten each scoop to the diameter of the cookies. Use a spatula to grab each ice cream round and sandwich it between two cookies. Serve immediately, or wrap sandwiches with plastic wrap and store in an airtight container in the freezer until ready to eat. It’s best if you let these thaw for 10 minutes before eating.
Recipe loosely adapted from Inspired Taste
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