Cocoa Espresso Shortbread Ice Cream Sandwich
Ice cream sandwiches were first popularized in the United States in the early 1900s and have since become a classic frozen treat enjoyed worldwide.
This is vegetarian recipe. Dish can be prepared in 162 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Cocoa Espresso Shortbread Ice Cream Sandwich
Ingredients
Instructions
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In a large bowl, cream together the butter and sugar until light and fluffy.
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Add the flour, cocoa powder, espresso powder, and vanilla extract to the bowl. Mix until the dough comes together.
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Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Roll out the dough on a lightly floured surface to about 1/4 inch (6 cm) thickness. Cut out desired shapes using a cookie cutter.
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Place the cookies onto the prepared baking sheet and bake for 10-12 minutes, or until firm to the touch.
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Remove from the oven and let the cookies cool completely.
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Once the cookies have cooled, scoop a generous amount of ice cream onto one cookie and sandwich it with another cookie.
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Place the ice cream sandwiches in the freezer for at least 2 hours to firm up.
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Serve and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.