Ingredients
Equipment
Method
Ice Cream Preparation
- In a medium saucepan, add the whole milk, heavy cream, granulated sugar, salt, espresso powder, and egg yolks. Heat over medium, stirring continuously until thickened, then cool off the heat.
Cookie Preparation
- In a mixing bowl, whisk together the all-purpose flour, salt, chopped pecans, and espresso powder.
- In another bowl, beat together the unsalted butter and powdered sugar until fluffy. Gradually incorporate the flour mixture, adding hot water to dissolve the espresso powder evenly into the dough.
- Roll out the cookie dough to your desired thickness, then cut into shapes for the sandwiches. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until golden brown.
Assembly
- Once the cookies are cool, carefully sandwich the homemade espresso ice cream between two cookies, pressing gently to create a delicious treat.
- Optional: Drizzle with melted chocolate for an added indulgence!
Nutrition
Notes
Stir the ice cream mixture constantly over medium heat to prevent curdling the egg yolks. Let the cookie dough rest in the refrigerator for at least 30 minutes before rolling it out. Use room temperature butter for a smoother creaming process with the powdered sugar. Check the cookies at the 12-minute mark to prevent overbaking.