Recipe details
Desserts
Share
Espresso Martini Ice Cream Sandwiches
42min
12 servings
Cook this dish
These indulgent Espresso Martini Ice Cream Sandwiches are a delightful twist on the classic cocktail. Creamy vanilla ice cream, spiked with a shot of espresso and a dash of coffee liqueur, is nestled between two soft and chewy chocolate cookies. These boozy treats are perfect for adult parties or as a grown-up dessert.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
28 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
Cream butter and sugar
In a large bowl, using an electric mixer, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine wet and dry ingredients
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Shape and bake cookies
Roll the dough into 24 balls and place them on the prepared baking sheet, about 2 inches apart. Flatten each ball slightly with the palm of your hand. Bake the cookies for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the ice cream
Let the vanilla ice cream soften at room temperature for 10 minutes. In a large bowl, mix the softened ice cream, espresso, and coffee liqueur until well combined. Return the ice cream mixture to the freezer for 30 minutes to firm up slightly.
Assemble the sandwiches
Scoop about 1/3 cup of the espresso ice cream mixture onto the flat side of one cookie. Top with another cookie, flat side down, and gently press to spread the ice cream to the edges. Repeat with the remaining cookies and ice cream. Wrap each sandwich in plastic wrap and freeze for at least 2 hours or until firm.
Ratings
0
Comments (0)
No ratings or reviews yet.