Mocha Mint Ice Cream Sandwiches, for Lazier Sundays
Coffee-Mint Chocolate Ice Cream Sandwiches
This is the greatest time of year to play. So go ahead — start your day with a caffeine buzz that comes in sandwich form. Even better, they’re make ahead, meaning you’ll always have them on hand for emergency cravings (or busy mornings. Just saying.)
The sandwiches can be stored in the freezer, well wrapped in plastic, for up to 3 days; let them soften at room temperature for about 15 minutes before serving.
3 cups all-purpose flour, plus more for flattening rounds
1 teaspoon baking soda
1/2 teaspoon coarse salt
2 sticks unsalted butter, room temperature
1/4 cup packed light-brown sugar
1 3/4 cups plus 1 1/2 teaspoons granulated sugar
3 large eggs
2 teaspoons pure coffee extract, such as Trablit (available at lepicerie.com)
1 1/2 teaspoons instant-espresso powder
6 ounces bittersweet chocolate, chopped and melted
4 cups heavy cream
1 1/2 cups packed fresh mint leaves
6 tablespoons confectioners’ sugar
Pinch of coarse salt
1. Cookies: Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a bowl. In another bowl, beat butter on medium-high speed until pale and fluffy, about 1 minute. Add brown sugar and 1 3/4 cups granulated sugar and beat until combined, about 1 minute. Beat in eggs, 1 at a time, then coffee extract. Reduce speed to low; gradually add flour mixture, beating until just combined.
2. Scoop 1-ounce balls of dough with a 1 5/8-inch ice cream scoop and place 2 inches apart on parchment-lined baking sheets. Flatten each slightly with the bottom of a dry-measure cup dipped in flour. Stir together remaining 1 1/2 teaspoons granulated sugar and espresso powder in a small bowl; sprinkle mixture over rounds.
3. Bake cookies until golden on edges, about 15 minutes. Let cool completely on a wire rack. Dip flat sides of half of cookies in chocolate (or spread chocolate on cookies). Freeze on a baking sheet, chocolate-side up, until set, 5 to 15 minutes.
4. Cream: Meanwhile, prepare an ice-water bath. Bring cream and mint to a simmer in a small saucepan, then remove from heat; let cool completely, 30 minutes. Place in ice bath until well chilled. Transfer half of mixture to a food processor with half of confectioners’ sugar and salt; purée until mint is finely chopped and cream is thick enough to scoop (check after 20 seconds). Then pulse just until whipped. Repeat with second batch.
5. Scoop 1/4 cup whipped cream onto flat side of each coated cookie. Freeze until slightly hardened, 5 to 20 minutes. Lightly press uncoated halves on top, then freeze until semifirm, about 30 minutes, before serving.
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