Espresso Cookie Dough Ice Cream Sandwiches

Ingredients

Espresso Fudge Sauce

85 g semi-sweet chocolate
200 g sweetened condensed milk
1 tbsp. instant espresso
14 g unsalted butter (1 tbsp.)

Espresso Cookie Dough Ice Cream Sandwiches

150 g all purpose flour* (1 ¼ c.)
½ tsp. salt
113 g unsalted butter (8 tbsp.) room temperature
140 g light brown sugar (⅔ c.)
2 tbsp. milk
2 tbsp. instant espresso
½ tsp. vanilla
90 g mini chocolate chips (½ c.)
1 pint vanilla ice cream (2 c.)

Instructions

Espresso Fudge Sauce

Add the chocolate chips and sweetened condensed milk to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the mixture is completely melted and smooth.
Add in the instant espresso and butter and mix until well combined. Set aside in the freezer.

Espresso Cookie Dough Ice Cream Sandwiches

HEAT TREAT THE FLOUR. Place the flour in a microwave safe bowl and heat in 30 second intervals until it reaches an internal temperature of at least 165°F / 74°C.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat together the butter and sugar until light and fluffy (~3 min.)
Add in the milk, instant espresso, and vanilla, and beat until combined.
Add in the flour and salt. Beat until almost all the flour is incorporated, then beat in the chocolate chips.
Line an 8x8 pan with plastic wrap. Pat the cookie dough down into the pan, then set it in the freezer for 10 minutes to harden a little. Pull out the ice cream while you're waiting.
After 10 minutes, lift the cookie dough out of the pan and cut it in half.
Line a 8x4" loaf pan with plastic wrap. Place one half of the cookie dough down into the pan (you may have to press it in a little.)
Top the cookie dough with half of the ice cream, and smooth it into an even layer. Drizzle ¾ of the espresso fudge sauce on top, then scoop the remaining ice cream on top and smooth it out into an even layer. Top the ice cream with the other half of the cookie dough.
Cover the loaf pan with plastic wrap and leave it in the freezer to set for at least 4 hours. Store extra fudge sauce in the fridge.
Slice the cookie dough loaf into 8 slices or squares. Drizzle the remaining fudge sauce over the bars, then serve and enjoy!

Notes

*or 1:1 gluten-free flour, or almond flour. If using a 1:1 gf flour you will still need to heat-treat it, but almond flour does not need to be heat treated.

Nutrition