Print

Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches

Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches - recipe card
Print Recipe

Two chewy, deeply chocolate coffee cookies sandwich a velvety coffee ice cream filling, creating a frozen dessert that balances bitter, sweet, and rich notes. Each bite offers a satisfying crunch from the chocolate chips followed by a smooth, creamy melt. This grown-up ice cream sandwich is perfect for summer parties or an indulgent afternoon treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder, Dutch-process preferred
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, at room temperature (65-68°F / 18-20°C)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon instant espresso powder, dissolved in 1 teaspoon hot water
  • 1 cup semisweet chocolate chips (about 6 oz)
  • 2 cups high-quality coffee ice cream, slightly softened (but not melted) at room temperature for 10 minutes

Instructions

  1. Preheat the oven to 350°F (177°C) with the rack in the middle position. Line two baking sheets with parchment paper; this prevents sticking and ensures even browning without excess grease.
  2. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and kosher salt. Whisking aerates the dry ingredients and distributes the leavener evenly, ensuring the cookies rise uniformly.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed for 2 to 3 minutes, until light and fluffy. The mixture should look pale and aerated; proper creaming incorporates air for a tender cookie.
  4. Add the room-temperature egg, pure vanilla extract, and the dissolved instant espresso mixture to the butter-sugar mixture. Beat on medium-low until combined, about 30 seconds, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. The espresso deepens the chocolate flavor without making the cookies taste like coffee.
  5. Reduce mixer speed to low and slowly add the flour mixture, mixing just until no streaks of flour remain. Overmixing develops gluten, which can make the cookies tough. Fold in the chocolate chips with the spatula until evenly distributed.
  6. Using a 2-tablespoon cookie scoop (about 1.5 ounce / 43g), portion the dough onto the prepared baking sheets, spacing each ball 3 inches apart. You will have 8 portions total (2 per ice cream sandwich). If the dough is too soft to scoop, refrigerate it for 15 minutes.
  7. Bake one sheet at a time for 11 to 12 minutes, rotating the pan front to back halfway through. The cookies are done when the edges are set and the tops look slightly cracked and dry, but the center still appears slightly underdone and glossy. They will continue to firm up as they cool.
  8. Cool the cookies on the baking sheet for exactly 5 minutes. This step allows the structure to set so they don’t crumble when moved. Transfer them to a wire rack to cool completely, about 20 minutes. The cookies must be completely cool to avoid melting the ice cream during assembly.
  9. Line a small baking sheet or plate with a piece of parchment paper. Place 4 cookies flat-side up on the parchment. Using a 2-tablespoon cookie scoop or spoon, place a generous 1/3 cup (about 2.5 oz / 70g) of slightly softened coffee ice cream onto the center of each flat cookie. Gently spread it almost to the edges with the back of a spoon.
  10. Top each ice cream mound with a second cookie, flat-side down, and press lightly just until the ice cream reaches the edges. Do not press too firmly or the ice cream will squirt out. The sandwich should be level and symmetrical.
  11. Wrap each assembled ice cream sandwich tightly in plastic wrap, twisting the ends to seal. This prevents ice crystals from forming and keeps the cookies from absorbing moisture. Freeze flat on the baking sheet for at least 4 hours, or until the ice cream is firm and the sandwiches hold their shape when unwrapped.
  12. Before serving, let the sandwiches sit at room temperature for 2 to 3 minutes to soften slightly for easier biting. Slice in half with a sharp knife if desired, or serve whole. The contrast between the firm, chewy cookie and the creamy ice cream is best enjoyed right after this brief rest.

Notes

Store wrapped ice cream sandwiches in an airtight container in the freezer for up to 2 weeks. To serve, unwrap and let stand at room temperature for 2-3 minutes to soften slightly. For a less-intense coffee flavor, reduce the espresso powder to 2 teaspoons. For a dairy-free version, use vegan butter and a non-dairy ice cream, but note that texture may vary. If using a different ice cream flavor, choose one with a firm, slow-melting texture (like a premium French-style or gelato) to avoid leaking.

Nutrition

Keywords: Ina Garten coffee chocolate chip ice cream sandwiches, coffee ice cream sandwich recipe, chocolate chip cookie ice cream sandwich, frozen dessert, homemade ice cream sandwich, coffee dessert, American dessert, chocolate coffee cookies, no-churn ice cream sandwich, make-ahead dessert

Find it online: https://inagartendishes.com/ina-garten-coffee-chocolate-chip-ice-cream-sandwiches/