Chocolate-Espresso Ice Cream Sandwiches Recipe

Name: Chocolate-Espresso Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Flour; 1/3 cups Unsweetened Cocoa; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 cups Unsalted Butter; 6 Tablespoons Sugar; 6 Tablespoons Brown Sugar; 1 teaspoon Vanilla Extract; 1 Large Egg; 1 teaspoon Instant Espresso; 1/2 cups Semisweet Chocolate Chips; 2 cups Dreyers Grand Light French Silk Ice Cream

Servings: persons

1 cup Flour
1/3 cups Unsweetened Cocoa
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 cups Unsalted Butter
6 Tablespoons Sugar
6 Tablespoons Brown Sugar
1 teaspoon Vanilla Extract
1 Large Egg
1 teaspoon Instant Espresso
1/2 cups Semisweet Chocolate Chips
2 cups Dreyers Grand Light French Silk Ice Cream

1
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.
2
Preheat oven to 350u00b0F and line 2 baking sheets with silicone mats or parchment paper. Form 30 1-inch balls of dough and place 2 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.
3
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.

1067

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Flour, 1/3 cups Unsweetened Cocoa, 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Chocolate-Espresso Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Chocolate-Espresso Ice Cream Sandwiches

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