Dear reader, I’ve been keeping something from you. Do you remember the chocolate cookies I posted about earlier this week? The ones that were studded with chocolate chunks, perfect in texture and the cause of quite a breathless rhapsody by me? Well, the cookies were only the beginning.
What I neglected to tell you was that I divided the cookies into pairs and sandwiched them together with a thick smear of coffee ice cream. I can only hope you’ll forgive me for this secret-keeping. But I think it was worth two separate posts. The cookies themselves were near perfect, so let me just say that the slick of ice cream elevated them even further. They were deliriously good.
(Click “more” for the rest of the story, more photos & the recipe.)
Now, these are not exactly like the chip-wiches of my adolescence (which always garnered the longest line in my middle school cafeteria). These were more rich and flavorful and adult (if eating two cookies glued together with ice cream can be adult, that is). The harmony between the decadent, dark chocolate and the coffee ice cream was lovely, but I also think hazelnut gelato or a berry sorbet would be delicious substitutes.
Double Chocolate-Coffee Ice Cream Sandwiches
Not so much a recipe today, but more of a method. Divide the cookies (recipe here) into like-sized pairs. Allow your ice cream of choice (for a half-batch of the cookies, I used less than a pint of ice cream) to soften a bit by letting it rest for about five minutes on the counter. Using the same size scoop you used to form the cookies, place one scoop on the center of the bottom of a cookie. Cover the ice cream with the cookie’s like-sized pair (both cookie bottoms should touch the ice cream). Press gently to spread the ice cream. Repeat with the remaining cookie pairs. Place the completed sandwiches on a baking sheet, spacing far enough apart so the cookies won’t stick together. Cover with plastic wrap and freeze for at least 30 minutes, to allow the sandwiches to firm up. Serve straight from the freezer.