From the Cook
From the Cook
From the Cook
From the Cook
1/5
Coffee Cookies
1
Bake the cookies according to the recipe instructions. Cool completely and store in an airtight container. Freeze until they're frozen, at least 2 hours or up to 2 months.**
Caramel Swirl No-Churn Ice Cream
1
Place a half sheet pan or loaf pan the freezer while you prepare the rest of the recipe. In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of salt until smooth. Set aside.
2
Next, whip the heavy whipping cream until stiff peaks form, about 3-4 minutes. Fold about 1 cup of the whipping cream into the condensed milk mixture until smooth. Then, fold the condensed milk mixture into the rest of the whipped cream until you have a smooth ice cream base.
3
Pour the ice cream base into the chilled sheet pan (for straight, clean edges) or a loaf pan (if you just want to easily scoop the ice cream). Smooth the top evenly. Then, drizzle the caramel sauce all over the top. Use a toothpick, chopstick, or butter knife to swirl the ice cream (don't overmix, you want swirls of caramel throughout the ice cream).
4
Freeze the ice cream in a flat spot for about 2 hours. Wrap the pan with tinfoil or plastic wrap and freeze for another 3-4 hours until it's completely frozen.
Assemble The Ice Cream Sandwiches
1
For pretty ice cream edges, you'll need to do just a bit of prep! Use a 2.5-2.75'' cookie/biscuit cutter to cut ice cream rounds out of the sheet pan of frozen ice cream. Wipe down the cookie cutter with a wet cloth in-between cuts to ensure the edges stay clean. Place the ice cream rounds on a sheet pan or plate in the freezer while you work so the ice cream doesn't melt.
2
To assemble the ice cream sandwiches, flip a cookie bottom-side up. Place an ice cream round or a scoop of ice cream on top of the cookie. Sandwich another cookie on top of the ice cream and gently press together to adhere the ice cream to the cookies. Repeat with the remaining cookies and ice cream.***
3
Serve the ice cream sandwiches immediately. To store them for later, wrap each individual ice cream sandwich in parchment paper or plastic wrap. Place in an airtight container and freeze for up to 1 month.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Cookies First ❄️Refrigerate your chewy coffee cookies for at least 30 minutes before assembling sandwiches to prevent the ice cream from melting too quickly and ensure clean, stable bites.
- Swirl Caramel Strategically 🌀Fold caramel sauce into your ice cream mixture using a figure-8 pattern rather than fully blending to create beautiful ribbons and pockets of concentrated caramel flavor throughout.
- Balance Coffee and Salt 🧂The Kosher salt in your ice cream base enhances the coffee flavor and counterbalances sweetness—don't skip it, as it's crucial for a sophisticated, well-rounded taste profile.
- Whip Heavy Cream to Soft Peaks 🥄When incorporating heavy cream into your condensed milk base, whip only to soft peaks rather than stiff peaks to maintain a creamy, scoopable texture without an airy, mousse-like consistency.
- Assembly Line Freezing 🧊Assemble sandwiches on a parchment-lined tray and freeze for 15-20 minutes before final storage to set the ice cream and make handling easier without individual sandwiches sticking together.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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