Best Mocha Macadamia Nut Chocolate Cookie Ice Cream Sandwiches Recipes

MOCHA ICE CREAM SANDWICHES WITH MACADAMIA NUT-HAWAIIAN VINTAGE CHOCOLATE CHUNK COOKIES

Steps:

• Let the ice cream soften at room temperature until a spreadable consistency, about 5 minutes.
• In a shallow dish, spread the toasted coconut.
• Place one 1/2-cup scoop of ice cream in the center of 6 cookies. Press down on the ice cream with the scoop to push the ice cream out to the cookies' edges. Top with the remaining cookies, pressing together to form sandwiches. With a butter knife, smooth the ice cream around the edges. Roll the sandwiches in the toasted coconut and place on a baking sheet. Freeze until just firm, about 10 minutes before serving. (Or, wrap tightly in plastic wrap and keep frozen until ready to serve.)
• In the top of double boiler set over medium high heat, melt the chocolate. Remove from the heat.
• In a medium saucepan, bring the cream to a gentle boil. Remove from the heat.
• In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 3 to 5 minutes.
• Remove the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the melted chocolate and vanilla. Pour into a container and cover with waxed paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.
• When cold, pour into the bowl of an ice cream machine. Churn and freeze according to manufacturer's instructions. When the ice cream has come together, transfer to an airtight container and place in the freezer until ready to serve.
• Preheat the oven to 350 degrees F. Grease a baking sheet and set aside. In a large bowl, cream together the butter and sugar. Add the egg, almond extract, and vanilla and mix well.
• Onto a sheet of waxed paper or into a bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the egg mixture and mix well. Fold in the chocolate and nuts.
• With a 1/4-cup scoop, portion out the dough onto the baking sheet, leaving 2-inches between each piece. Bake until the edges are golden brown but the centers are still slightly soft, 12 to 15 minutes. Remove from the oven and cool on the baking sheet for 5 minutes. With a spatula, transfer cookies to a wire rack and let cool before assembling the ice cream sandwiches.

CHOCOLATE COOKIE ICE CREAM SANDWICHES

Steps:

• Combine the butter, shortening, brown sugar and granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add the cocoa powder, baking powder, vanilla and salt and beat until combined. Reduce the mixer speed to low and add 1 1/2 cups flour and 3 tablespoons water. Add the remaining 1 1/2 cups flour and 3 more tablespoons water and beat until the dough is smooth. (Add 2 to 3 more tablespoons water if the dough seems dry.)
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Divide the dough in half. Pat each piece into a flat square on a lightly floured surface, then roll out until to 1/4 inch thick. Cut into 2-to-3-inch squares with a paring knife or cut out shapes with cookie cutters. Transfer the cookies to the prepared baking sheets. Poke several holes in each cookie with a skewer (to look like a classic ice cream sandwich cookie), then transfer to the freezer until hard, about 10 minutes.
• Bake the cookies until set, about 10 minutes. Let cool slightly on the baking sheets, then transfer to a rack to cool completely. Sandwich with ice cream and fillings; freeze at least 45 minutes before serving. To store, wrap the ice cream sandwiches individually in plastic wrap and freeze up to 2 days.
• Ice cream and filling combinations:
• Black raspberry ice cream, raspberries and fudge sauce
• Mint chip ice cream and marshmallow cream
• Chocolate ice cream, dulce de leche and fudge sauce
• Vanilla ice cream, fudge sauce and cherry jam

MOCHA BROWNIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar and eggs, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs adhering, 20 to 25 minutes. Let cool completely in the pan on a cooling rack, then place in the freezer to firm up, about 30 minutes.
• Use the foil overhang to help lift the brownie out of the pan and carefully flip it over onto a cutting board, making sure that it does not bend or crack. Peel the foil away from the bottom, then discard the foil and line the baking sheet with plastic wrap.
• Using a warm knife, trim the rough edges off of the brownie so it is even (the brownie should be 16-by-12-inches). Cut the brownie in half crosswise, resulting in 2 pieces that are 12-by-8-inches. Lay one of the brownie pieces onto the prepared baking sheet, top-side facing down. Working quickly, use a large ice cream scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber spatula to help smooth out the sides and top of the ice cream. Place the other brownie piece on top and gently press to create one large ice cream sandwich. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape, then return it to the freezer to harden, at least 6 hours or up to overnight.
• Use a warm knife to cut twenty-four ice cream sandwiches. Roll the edges of each sandwich into the chopped espresso beans until they stick to all of the exposed ice cream edges. Wrap each sandwich in parchment paper and enjoy.

CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Place the ice cream in a bowl and allow to soften slightly at room temperature. Fold in the chopped candies with a rubber spatula. Cover and freeze for 40 minutes to firm up.
• Preheat a grill pan over medium-high heat. Grill the bread until golden brown and slightly charred, about 2 minutes per side. Spread each slice with some of the chocolate-hazelnut spread. Scoop 1/3 cup of the ice cream mixture onto 6 of the slices. Top with the remaining slices. Enjoy immediately or store the sandwiches in the freezer for up to 5 hours before serving.