Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches

Ina Garten coffee chocolate chip ice cream sandwiches turn crisp chocolate chip cookies, coffee gelato and crunchy toffee bits into a frozen dessert in 25 minutes plus freezing. Save this easy dessert with few ingredients for summer cookouts, birthday parties or date night, because it's no-bake.

Soften the gelato for about 15 minutes before scooping, so it spreads to the edges of the cookies without melting. Scoop it straight from the freezer and the cookies crack under the pressure.

Ina Garten and her assistant Lidey spent a day testing ice cream and cookie pairings, and this combo won everyone over. Rolling the edges in Heath toffee bits adds a crunchy, buttery coating that plain store-bought sandwiches never get.

Source: Modern Comfort Food (2020)

Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking timeminutes

Calories

480

kcal

Crisp chocolate chip cookies hold a thick layer of coffee gelato rolled in crunchy toffee bits. Once frozen firm, the sandwiches bite clean with a snap on the outside and a creamy center.

Ingredients

• 1 pint coffee chocolate chip ice cream such as Talenti gelato or Häagen-Dazs Java chip
  

• 8 (2 1/2-inch-round) crisp chocolate chip cookies, such as Tate's
  

• 1/2 cup Heath English Toffee Bits (see note)
  

Directions

• Soften the gelato: Leave 1 pint of coffee chocolate chip gelato at room temperature for about 15 minutes. It should be soft enough to scoop but not melting.
• Scoop onto cookies: Place 4 of the 8 chocolate chip cookies, flat sides up, on a cutting board. Then put one rounded scoop of gelato on each, using a standard 2 1/4-inch ice cream scoop.
• Press the sandwiches: Top each scoop with one of the 4 remaining cookies, flat side down. Press lightly until the gelato spreads to the edges of the cookies.
• Coat in toffee: Put 1/2 cup Heath English Toffee Bits on a small plate, then roll the edge of each sandwich in the bits. Work quickly and use your hand to press extra toffee into any bare spots.
• Freeze until firm: Place the sandwiches in the freezer right away and freeze until firm. Then wrap them well and keep frozen until you're ready to serve.

Tools for this recipe

• OXO medium cookie scoop, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

Where do I find Heath English Toffee Bits?

Look in the baking aisle of the grocery store, usually near the chocolate chips. If you can't find them, a chopped Heath or Skor bar works the same way.

How long do these ice cream sandwiches keep in the freezer?

Wrapped well, they hold in the freezer for a couple of weeks. Wrapping each one individually keeps freezer odors out and stops the toffee from falling off.

Can I make them ahead for a party?

Yes, since they have to freeze until firm anyway, making them a day or two ahead is easy. Keep them wrapped and take them out right before serving.

Can I use a different ice cream flavor?

Sure, vanilla, chocolate or mint chip all work with chocolate chip cookies. The coffee flavor is what gives this version its grown-up edge, though.

What's the most common mistake with ice cream sandwiches?

Using ice cream that's too hard or too soft is the usual problem. Too hard and the cookies crack, while too soft and it oozes out before it can freeze.