Ina Garten’s Recipe for Coffee Chocolate Chip Ice Cream Sandwiches Is the Only Thing You Need to Make Today
Ina Garten gave us all a treat last week with her “Too Hot to Cook” series. And while there were plenty of no-cook recipes that caught my eye, the grand finale is what really got me going. Rounding things out with a delicious ice cream dessert, Ina knows how to get right to my heart.
This ice cream, however, isn’t just any ol’ boring ice cream. For her latest recipe, the Barefoot Contessa breaks down how to make a coffee chocolate chip ice cream sandwich — and you can use your favorite ice cream or gelato to do it. Personally, I lean towards the smooth, creamy consistency of gelato over ice cream, but if Ina is giving you the option, it’ll be a win-win either way.
Although I’m not a coffee drinker, coffee ice cream is ironically my favorite flavor. So when I saw this recipe, I knew I’d found my next summer obsession. And, to make it even better, Ina ensured that this was an easy-to-follow recipe, so it would be a great one to make with children.
The first step is to keep your favorite coffee chocolate chip gelato or ice cream at room temperature until it is easy to scoop — but not melting. This usually takes about 15 minutes. Next, place your favorite store-brand or homemade chocolate chip cookies upside down and put one scoop of ice cream on each cookie using a standard-size ice cream scooper. Place a cookie on each ice cream-topped cookie, lightly pressing it until the filling reaches the edge of the cookies.
As a final step, you’ll pour Heath English Toffee bits onto a plate and quickly roll the filled edge of each sandwich in the bits. For any bare spaces, you can use your hand to sprinkle additional toffee to ensure your entire sandwich is covered. And lastly, you’ll place the sandwiches in the freezer immediately until firm, keeping them wrapped and frozen before serving.
Need something to hold you over while your ice cream sandwiches are firming up in the freezer? Ina’s new tomato salad is a great a pre-dessert holdover.
Get Ina’s recipe here.