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87% would make again

Espresso Martini Ice Cream Sandwiches

Your favorite dessert just got a delicious coffee makeover! 🍦☕️🍸

Tasty Team
Total Time

7 hr 20 min

7 hr 20 min

Prep Time

7 hr

7 hr

Cook Time

20 minutes

20 min

Total Time

7 hr 20 min

7 hr 20 min

Prep Time

7 hr

7 hr

Cook Time

20 minutes

20 min

Ingredients

for 6 servings

For the ice cream

  • 1 cup sweetened condensed milk (397 g)
  • 1 ¼ cups double cream (300 mL)
  • ½ cup coffee liqueur (100 mL)
  • ½ cup whole milk (150 mL)
  • ¼ cup espresso (50 mL)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt

For the cookies

  • 2 cups plain flour (250 g)
  • ¼ cup cocoa powder (40 g)
  • ¼ cup espresso powder (25 g)
  • 5 g baking soda (5 g)
  • 3 g sea salt (3 g)
  • 1 cup unsalted butter (230 g), room temperature
  • 100 g golden caster sugar (100 g)
  • 1 cup light brown sugar (220 g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips (150 g)
  • 1 cup white chocolate chips (150 g)

Nutrition Info

  • Calories 1199
  • Fat 74g
  • Carbs 121g
  • Fiber 3g
  • Sugar 79g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. To make the ice cream combine all ingredients in a large bowl and whisk together.
  2. Decant into a baking dish and freeze whilst you make your cookies.
  3. In a medium bowl combine flour, cocoa, espresso powder, baking soda & salt.
  4. In a mixer cream butter and sugars until pale and fluffy.
  5. Add eggs one at a time. Add vanilla.
  6. Reduce speed to low and slowly add flour mixture.
  7. Add in chocolate chips.
  8. Chill dough for at least 1 hour in the fridge.
  9. Preheat oven to 180C and line a baking sheet.
  10. Spread cookie dough over the baking sheet.
  11. Bake for 15-20mins, until edges are firm but centre is still soft.
  12. Cool for 10mins, then using a 3 inch round cutter, cut out perfect circles. Transfer to wire rack to cool completely.
  13. Take a scoop of ice cream and sandwich in between 2 biscuits. Squish down a little.
  14. Freeze for 1 hour.
  15. Remove from freezer 10 mins before serving
  16. Enjoy!

Ingredients

for 6 servings

For the ice cream

  • 1 cup sweetened condensed milk (397 g)
  • 1 ¼ cups double cream (300 mL)
  • ½ cup coffee liqueur (100 mL)
  • ½ cup whole milk (150 mL)
  • ¼ cup espresso (50 mL)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt

For the cookies

  • 2 cups plain flour (250 g)
  • ¼ cup cocoa powder (40 g)
  • ¼ cup espresso powder (25 g)
  • 5 g baking soda (5 g)
  • 3 g sea salt (3 g)
  • 1 cup unsalted butter (230 g), room temperature
  • 100 g golden caster sugar (100 g)
  • 1 cup light brown sugar (220 g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips (150 g)
  • 1 cup white chocolate chips (150 g)

Nutrition Info

  • Calories 1199
  • Fat 74g
  • Carbs 121g
  • Fiber 3g
  • Sugar 79g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. To make the ice cream combine all ingredients in a large bowl and whisk together.
  2. Decant into a baking dish and freeze whilst you make your cookies.
  3. In a medium bowl combine flour, cocoa, espresso powder, baking soda & salt.
  4. In a mixer cream butter and sugars until pale and fluffy.
  5. Add eggs one at a time. Add vanilla.
  6. Reduce speed to low and slowly add flour mixture.
  7. Add in chocolate chips.
  8. Chill dough for at least 1 hour in the fridge.
  9. Preheat oven to 180C and line a baking sheet.
  10. Spread cookie dough over the baking sheet.
  11. Bake for 15-20mins, until edges are firm but centre is still soft.
  12. Cool for 10mins, then using a 3 inch round cutter, cut out perfect circles. Transfer to wire rack to cool completely.
  13. Take a scoop of ice cream and sandwich in between 2 biscuits. Squish down a little.
  14. Freeze for 1 hour.
  15. Remove from freezer 10 mins before serving
  16. Enjoy!

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