Espresso Ice Cream Sandwiches with Almond Cookies
A bold and creamy twist on a frozen classic.
There’s something incredibly satisfying about an ice cream sandwich—but when you level it up with homemade almond cookies and espresso-infused ice cream? Game changer. These Espresso Ice Cream Sandwiches are where creamy meets chewy, and bold espresso flavor gets wrapped in the delicate nuttiness of almond cookies. Whether you're a coffee lover, a dessert enthusiast, or just in it for the sweet cool-down, these dreamy sandwiches are about to be your new go-to treat.
Why You’ll Love It
- Bold espresso flavor in every creamy bite
- Soft almond cookies that stay chewy even when frozen
- A fun and elevated way to beat the heat
- Perfect for coffee lovers and sweet tooths alike
Ingredients
For the Almond Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 2¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup finely ground almonds or almond flour
For the Espresso Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sweetened condensed milk
- 2 tbsp instant espresso powder
- 1 tsp vanilla extract
- Pinch of salt
How to Make Them
Step 1: Prepare the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and sugar together until light and fluffy. Add in the egg and almond extract; mix until smooth.
In a separate bowl, whisk together the flour, baking powder, salt, and ground almonds. Gradually mix the dry ingredients into the wet until a soft dough forms.
Step 2: Bake & Cool
Roll the dough into 1-inch balls and place them on the baking sheet. Flatten gently with your palm.
Bake for 10–12 minutes, or until the edges are just golden. Let them cool completely—you’ll need them firm and ready to sandwich.
Step 3: Make the Espresso Ice Cream
In a bowl, whisk together the sweetened condensed milk, instant espresso powder, vanilla, and salt.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the espresso mixture until fully combined.
Pour into a freezer-safe dish and freeze for at least 6 hours, or overnight for best results.
Step 4: Assemble the Sandwiches
Once the cookies are cool and the ice cream is firm, scoop about ¼ cup of espresso ice cream onto one cookie and top with another.
Press gently to form a sandwich.
Place sandwiches in the freezer for 30–60 minutes to set.
Recipe Details
- Prep Time: 30 minutes (plus freezing)
- Cook Time: 12 minutes
- Servings: 10–12 sandwiches
- Difficulty: Medium
Final Thoughts
Soft, nutty almond cookies. Rich, creamy espresso ice cream. That perfect handheld dessert with just enough caffeine to keep you coming back for more. These ice cream sandwiches are a summer essential—and yes, they’re just as good straight from the freezer as they are with your afternoon coffee.
