Cocoa Espresso Shortbread Ice Cream Sandwich

Cocoa Espresso Shortbread Ice Cream Sandwich recipe pinit

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

Difficulty: Intermediate Prep Time 30 min Cook Time 12 min Rest Time 120 min Total Time 2 hrs 42 mins
Servings: 6 Calories: 1920
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. In a large bowl, cream together the butter and sugar until light and fluffy.
  2. Add the flour, cocoa powder, espresso powder, and vanilla extract to the bowl. Mix until the dough comes together.
  3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  5. 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.
  6. Place the cookies onto the prepared baking sheet and bake for 10-12 minutes, or until firm to the touch.
  7. Remove from the oven and let the cookies cool completely.
  8. Once the cookies have cooled, scoop a generous amount of ice cream onto one cookie and sandwich it with another cookie.
  9. Place the ice cream sandwiches in the freezer for at least 2 hours to firm up.
  10. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *