Ina Garten’s Coffee Chocolate Chip Ice Cream Sandwiches is made with coffee chocolate chip ice cream, crisp chocolate chip cookies, and Heath English Toffee Bits. This delicious ice cream sandwich recipe creates a tasty dessert that takes about 20 minutes to prepare and can serve up to 4 people.
This Coffee Chocolate Chip Ice Cream Sandwiches Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 1 pint coffee chocolate chip ice cream such as Talenti gelato or Häagen-Dazs Java chip
- 8 (2½-inch-round) crisp chocolate chip cookies, such as Tate’s
- ½ cup Heath English Toffee Bits
How To Make Coffee Chocolate Chip Ice Cream Sandwiches:
- Soften the ice cream: Let the gelato sit at room temperature for about 15 minutes until it’s soft enough to scoop but not melting.
- Prepare the cookies: Lay 4 cookies flat side up on a cutting board. Use a 2¼-inch (5.7 cm) ice cream scoop to place one rounded scoop of gelato on each cookie.
- Make the sandwiches: Top each ice cream scoop with one of the remaining cookies, flat side down. Gently press the cookie until the ice cream spreads to the edges.
- Coat with toffee bits: Pour the toffee bits onto a small plate. Roll the edges of each sandwich in the toffee bits, filling in gaps with your hands if necessary.
- Freeze the sandwiches: Place the sandwiches in the freezer immediately and freeze until firm. Once frozen, wrap them well and store in the freezer until ready to serve.
Recipe Tips:
- Use crispy cookies: Soft cookies can turn soggy. Pick crisp cookies like Tate’s for the best results.
- Don’t let the ice cream melt too much: Soften the ice cream just enough to scoop, but not so much that it starts to melt. Melted ice cream is messy and won’t freeze well.
- Roll the sandwiches quickly in toffee bits: Ice cream melts fast, so have your toffee bits ready to roll as soon as you make the sandwiches.
- Freeze immediately: Once you’ve made the sandwiches, put them in the freezer right away to keep everything firm.
- Wrap tightly for storage: If you’re storing them for later, wrap them tightly to keep out freezer smells and prevent freezer burn.
How To Store & Reheat Leftovers?
- Refrigerate: Coffee Chocolate Chip Ice Cream Sandwiches are not suitable for refrigerating. Ice cream will melt and cookies will become soggy, so it’s best to store them in the freezer.
- Freeze: After assembling the sandwiches, wrap each one tightly in plastic wrap or foil to protect from freezer burn. Store them in the freezer for up to 2 weeks.
Nutrition Facts
Serving Size: 1 sandwich (1 of 4 servings)
- Calories: 557.5
- Total Fat: 31 g
- Saturated Fat: 19.25 g
- Cholesterol: 102.5 mg
- Sodium: 265 mg
- Potassium: 242.5 mg
- Total Carbohydrate: 73.5 g
- Dietary Fiber: 3 g
- Sugars: 58.5 g
- Protein: 8.25 g
Try More Ina Garten Recipe:
- Ina Garten Giant Crinkled Chocolate Chip Cookies
- Ina Garten Banana Rum Trifle
- Ina Garten Boston Cream Pie
- Ina Garten Berries & Jam Milkshakes
- Ina Garten Salted Pistachio Meringues
Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches
Description
Ina Garten’s Coffee Chocolate Chip Ice Cream Sandwiches is made with coffee chocolate chip ice cream, crisp chocolate chip cookies, and Heath English Toffee Bits. This delicious ice cream sandwich recipe creates a tasty dessert that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Soften the ice cream: Let the gelato sit at room temperature for about 15 minutes until it’s soft enough to scoop but not melting.
- Prepare the cookies: Lay 4 cookies flat side up on a cutting board. Use a 2¼-inch (5.7 cm) ice cream scoop to place one rounded scoop of gelato on each cookie.
- Make the sandwiches: Top each ice cream scoop with one of the remaining cookies, flat side down. Gently press the cookie until the ice cream spreads to the edges.
- Coat with toffee bits: Pour the toffee bits onto a small plate. Roll the edges of each sandwich in the toffee bits, filling in gaps with your hands if necessary.
- Freeze the sandwiches: Place the sandwiches in the freezer immediately and freeze until firm. Once frozen, wrap them well and store in the freezer until ready to serve.
Notes
- Use firm cookies for the best texture: Soft cookies can get soggy quickly, so choose crisp cookies like Tate’s for the perfect crunch in your ice cream sandwich.
- Don’t let the ice cream melt too much: Let the ice cream soften just enough to scoop but not so much that it melts. If it’s too soft, it will be messy to work with and won’t set well when frozen.
- Work quickly when rolling in toffee bits: Ice cream melts fast! Be sure to have the toffee bits ready and roll the sandwiches immediately after assembling them to avoid melting.
- Freeze the sandwiches right after assembling: After you’ve finished making the sandwiches, put them in the freezer right away to keep the ice cream firm and prevent them from getting messy.
- Wrap them tightly for storage: If you’re saving the sandwiches for later, wrap them in plastic wrap or foil tightly so they don’t absorb any freezer smells or get freezer burn.
Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches