chocolate-espresso ice cream sandwiches
Memorial Day weekend is thisclose and can only mean one thing: three full days of grilling, relaxation, and fun in the sun. I’m looking forward to some serious lounge time by the pool! When I want to cool off and juicy slices of watermelon no longer satisfy, I’ll head to the freezer and tap into my stash of chocolate-espresso ice cream sandwiches.
Espresso-laced chocolate cookies sandwich French Silk ice cream (a blend of mocha and vanilla mousse ice creams with bittersweet chocolate chips) for a cooling treat that’s a coffee lover’s delight. If you like chocolate and coffee as much as I do, you’ll find these sophisticated sandwiches impossible to resist. Have a wonderful holiday weekend (and don’t forget to savor something sweet)!
Chocolate-Espresso Ice Cream Sandwiches
1 cup flour
1/3 cup unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
6 Tbsp sugar
6 Tbsp brown sugar
1 tsp vanilla extract
1 large egg
1 tsp instant espresso
1/2 cup semisweet chocolate chips
2 cups Dreyers Grand Light French Silk ice cream
Whisk together flour, cocoa, baking soda, and salt in a small bowl. Beat butter, sugars, and vanilla in a large mixer bowl at medium speed until creamy. Add egg and espresso; beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips. Chill dough in the refrigerator for 30 minutes.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 30 1-inch balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 to 10 minutes or until cookies are set. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely.
When ready to assemble sandwiches, place a small scoop (about 2 tablespoons) ice cream onto 15 cookies and sandwich with remaining cookies. Wrap each sandwich in plastic wrap; freeze 2 hours or until firm before serving. Store leftovers in the freezer in an airtight container up to 1 week.
Yield – 15 ice cream sandwiches (serving size: 1 sandwich)
Calories – 195
Carbs – 26