Decadent Espresso Ice Cream Cookie Wrap-Ups Recipe
Ahoy there, coffee lovers! As a barista, I have come across many delicious coffee recipes, but nothing beats the sensation of savoring a cold scoop of ice cream infused with the bold flavor of espresso. That’s why I am thrilled to share this delightful recipe for Espresso Ice Cream Cookie Wrap-Ups that will knock your socks off!
Imagine sinking your teeth into a scrumptious cookie sandwich filled with creamy, rich coffee and hazelnut-infused ice cream. The Espresso Ice Cream Cookie Wrap-Ups are heavenly dessert wraps that will tantalize your taste buds until you crave for more. Trust me; once you taste this dessert, you’ll never look at nonfat vanilla ice cream or frozen yogurt again.
What’s even better about this recipe is that it’s incredibly easy to make; you don’t require any fancy equipment or ingredients that you cannot find in your pantry. The combination of espresso powder-infused cookie dough and chocolate-covered espresso beans makes it even more irresistible.
Intrigued by the Espresso Ice Cream Cookie Wrap-Ups? Then let’s dive into the ingredient list and start crafting this heavenly dessert!
Why You’ll Love This Recipe
Folks, let me tell you why you’ll love this recipe for Espresso Ice Cream Cookie Wrap-Ups. This dessert combines the best of both worlds – coffee and ice cream – and is perfect for any occasion. Whether you want to impress your guests with a drool-worthy dessert or simply satisfy your own sweet tooth, this recipe will not disappoint.
Picture this: a warm chocolate chip cookie meets a scoop of velvety espresso ice cream, all wrapped up like a burrito. If that doesn’t get your mouth watering, I don’t know what will. The homemade cookie dough is divine on its own, but add the creamy espresso ice cream, and it’s an explosion of flavors in your mouth.
What makes it even better is that you can customize the recipe to your taste. If you’re not a fan of espresso flavor, replace it with hazelnut or vanilla ice cream. Don’t like chocolate cookies? Swap them out for M&M or Biscoff cookies instead. And if you’re feeling extra adventurous, sprinkle some chopped chocolate or cocoa powder over the top for added decadence.
But wait, there’s more! This recipe is also incredibly easy to make with minimal ingredients. All you need is some instant coffee granules, tap water, chocolate-covered espresso beans (optional), nonfat vanilla ice cream or frozen yogurt, chocolate chip cookie dough (homemade or store-bought), and a handful of pantry staples like baking soda and salt. You can whip it up in no time and enjoy it while still warm from the oven.
So what are you waiting for? Try this Espresso Ice Cream Cookie Wrap-Ups recipe today and treat yourself to a heavenly dessert experience that will leave you feeling satisfied and happy. Trust me, it won’t disappoint!
Ingredient List
Here are the ingredients you’ll need for this Espresso Ice Cream Cookie Wrap-Ups Recipe:
Ice Cream Sandwiches Ingredients:
- 1 quart nonfat vanilla ice cream, softened
- 2 tablespoons instant coffee granules
- 1 tablespoon tap water
- 1/4 cup chopped chocolate covered espresso beans
- 1/4 cup biscoff cookie butter
- 12 count chocolate cookies
Coffee Ice Cream Ingredients:
- 1 quart vanilla ice cream, softened
- 2 tablespoons instant coffee granules
- 1 tablespoon tap water
Chocolate Espresso Ice Cream Ingredients:
- 1 quart vanilla ice cream, softened
- 2 tablespoons cocoa powder
- 2 tablespoons instant coffee granules
- 1 tablespoon tap water
Homemade Ice Cream Cookie Dough Ingredients:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1 1/2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
Make sure to gather all of these ingredients before starting your recipe.
The Recipe How-To
Now that we have the ingredients ready, let’s start making this delicious Espresso Ice Cream Cookie Wrap-Ups recipe!
Making the Chocolate Cookies
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
- In a separate bowl, cream together the butter and the sugar until light and fluffy.
- Add egg and vanilla extract to the butter mixture, then mix until combined.
- Slowly stir in the dry ingredients into the wet ingredients until completely combined.
- Fold in chopped chocolate or chocolate chips of your choice.
- Using a small ice cream scoop, portion out ball of cookie dough onto the baking sheet. Make sure to leave enough space between each ball as they will spread while cooking in the oven.
- Bake for 10-12 minutes or until slightly firm.
- Allow the cookies to cool off before.
Making the Espresso Ice Cream
- While the cookies are cooling off, mix together instant coffee granules and tap water in a large mixing bowl
- Use a mixer to beat two cups of nonfat vanilla ice cream (or any other flavor you prefer) until softened.
- Add in one tablespoon of instant coffee and beat until smooth.
- Now we’ll make our espresso swirls by grinding up espresso beans into a fine powder.
- Take about a quarter cup of softened ice cream and mix in two teaspoons of espresso powder.
- Pour this mixture back into the large mixing bowl with remaining ice cream and gently swirl it through using a spatula.
Assemble the Espresso Ice Cream Sandwiches
- Place a heaping tablespoon of espresso ice cream onto one cookie and top it with another cookie.
- Repeat until all your cookies have been made into ice cream sandwiches.
- Next, you can dip the sandwiches in chopped chocolate or M&M candies and espresso powder to coat the edges for an extra decadent touch.
Freeze and Serve
- Roll each ice cream cookie sandwich in plastic wrap and place them in the freezer for about two hours or until firm.
- Remove from freezer and serve immediately.
- You’ll enjoy this amazing dessert which is perfect for any occasion!
I hope that with these simple steps you can achieve the perfect espresso swirls and chocolate cookies to ensure a great tasting dessert that will leave a good impression on your guests!
Substitutions and Variations
Now, I know that not everyone loves espresso, and some people might want to try something a little different. Well, don’t you fret, my friends – this recipe has plenty of room for substitutions and variations!
If you’re not a fan of espresso ice cream, fear not. You can easily swap it out for nonfat vanilla ice cream or frozen yogurt instead. Simply use the same amount of whatever icy treat you prefer in place of the espresso ice cream.
But wait, there’s more! If you don’t have instant coffee granules on hand for the chocolate-covered espresso beans (or you simply don’t like coffee), you can replace them with other toppings like chopped hazelnuts or M&M’s.
And what about the cookie part of the equation? Well, if you’re not a fan of chocolate cookies or biscoff cookies, you can try making this recipe with chocolate chip cookies instead. Or, if you’re feeling extra creative, try using a different flavor of cookie altogether!
For those who are looking for a totally unique twist on this recipe, why not add in some homemade ice cream instead of store-bought? You can create your own flavors such as coffee mudslide ice cream with real espresso powder and cocoa powder.
The possibilities for substitutions and variations are endless! Don’t be afraid to experiment with different ingredients and see what works best for you.
Serving and Pairing
Ah, the moment of truth has arrived. The Espresso Ice Cream Cookie Wrap-ups in all their glory are ready to be served and devoured! But before you grab a spoon and dive in, let’s talk about how you can make the most of this delicious dessert.
Serve these cookie wraps-ups right out of the freezer, straight from the chilling icebox. These little treats need to keep cold to keep their shape, so make sure to not let them sit out for too long. They won’t last that long anyway, trust me.
Pairing the Espresso Ice Cream Cookie Wrap-Ups with coffee-based drinks is a no-brainer. A cup of hot coffee or a homemade iced coffee mudslide will do wonders in bringing out the rich coffee flavors embedded in this dessert. You can also try pairing them with hazelnut or vanilla ice cream if you want an extra layer of sweetness.
For a fun twist, sprinkle some M&M’s or chopped chocolate on top of the wraps-ups for added crunch and hint of chocolate flavor. You can also swap out the chocolate cookies for Biscoff cookies or any other type of cookie dough that strikes your fancy.
One thing is for sure: your taste buds are in for a wild ride with these Espresso Ice Cream Cookie Wrap-Ups. So go ahead and indulge yourself – you deserve it!
Make-Ahead, Storing and Reheating
Now that you’ve enjoyed your delicious Espresso Ice Cream Cookie Wrap-Ups, you may be wondering about how to store and reheat them. Well, fear not my friends, for I have some tips and tricks for you!
Make-Ahead:
If you’re planning on making these delectable treats ahead of time, you’re in luck! The ice cream sandwiches can be made days in advance, and stored in the freezer until you’re ready to serve them.
Storing:
After wrapping up your ice cream sandwiches, be sure to store them in an airtight container or freezer bag. This will prevent any freezer burn from affecting the taste or texture of your treat.
Reheating:
Now, if you prefer your cookies warm and gooey, then reheating is a must! To reheat your Cookie Wrap-Ups, simply pop them in the microwave for 10-15 seconds (depending on your microwave’s power), or 5-7 minutes in a pre-heated oven at 350°F.
Tips:
Be careful not to overheat your cookie wraps as this can cause your ice cream to melt and create a watery mess inside the wrap-up. Also, if you’re serving these at a party, don’t put out more than what can be eaten within an hour or two as they will start to melt and make a mess when they do.
In conclusion, storing and reheating this dessert is absolutely possible without any damage on the taste factor. All it takes is some careful storage techniques and a gentle heating process. So go ahead and make these amazing delicacies for yourself and family at home with confidence!
Tips for Perfect Results
Now that you have learned how to make Espresso Ice Cream Cookie Wrap-Ups, let me give you some tips to get the perfect results every time.
Tip #1: Use High-Quality Ingredients
For the best taste and texture, it’s essential to use high-quality ingredients. Choose premium ice cream or frozen yogurt. Also, opt for good quality chocolate chips or chopped chocolate for richer and more robust flavor.
Tip #2: Chill Your Ingredients
To prevent the ice cream from melting when wrapping it around the cookies, make sure that your ingredients are chilled correctly. Keep your nonfat vanilla ice cream, cookie dough, and espresso powder in the freezer until ready to use. Additionally, chill a large mixing bowl before making the ice cream mixture.
Tip #3: Use Freshly Brewed Coffee
Freshly brewed coffee makes all the difference in the world when making recipes that require espresso or coffee powder. Avoid using tap water to brew your coffee as tap water can affect the taste of your final product.
Tip #4: Incorporate Espresso Powder Carefully
Espresso powder adds a rich coffee flavor without adding a lot of liquid to the recipe. However, it needs to be added gradually to avoid clumping. Add only 1 tablespoon at a time and whisk well after each addition until you get a smooth mixture.
Tip #5: Don’t Overstuff Your Cookies
When wrapping up your cookies with ice cream, make sure not to overstuff them. Use about two tablespoons of espresso ice cream per cookie sandwich. Roll each wrapped-up cookie in chopped chocolate or cocoa powder for more decadent flavors!
By following these tips and tricks closely, you can create beautiful and delicious Espresso Ice Cream Cookie Wrap-Ups that look professional and taste amazing!
Bottom Line
In conclusion, this Espresso Ice Cream Cookie Wrap-Ups recipe is perfect for coffee and dessert lovers. With its ice cream sandwich and cookie combination, it creates a satisfying combination of textures and flavors that is sure to please. The addition of instant coffee granules and chocolate-covered espresso beans in the recipe adds a unique and delicious twist to this variation of ice cream sandwiches.
To achieve the perfect results for this recipe, follow the instructions carefully, including any suggested substitutions or variations. For those who prefer nonfat vanilla ice cream or frozen yogurt, these can be used as an alternative to creamier ice cream variations.
Don’t hesitate to try out different serving and pairing options to suit your preferences. Chocolate chip cookies or hazelnut cookies can be used instead of chocolate cookies for an interesting variation.
When it comes down to it, this recipe is a great way to bring everyone together for a satisfying dessert experience. Whether you’re enjoying these with friends or family, they are sure to impress everyone with their unique taste and texture.
In sum, whether you’re looking for an indulgent treat or a refreshing dessert during a hot summer day, this espresso ice cream cookie wrap-up recipe is the perfect pick-me-up.
Espresso Ice Cream Cookie Wrap-Ups Recipe
Ingredients
- 1 tablespoon instant coffee granules
- 1 1/2 teaspoons instant coffee granules
- 1 tablespoon hot tap water
- 16 thin reduced-fat chocolate wafer cookies
- 1 cup nonfat vanilla ice cream or 1 cup frozen yogurt
Instructions
- Tear off eight 8x12 sheets of foil.
- In a cup, stir together coffee and water till dissolved.
- To assemble: put one cookie on center of each sheet of foil; top each cookie with 2 tbsp ice cream.
- Working quickly; use a fork to slightly flatten ice cream.
- Spoon 1/2 tsp coffee mixture over each serving.
- Lightly press remaining cookies on ice cream, allowing coffee to drip slightly.
- Fold long sides of foil so they overlap at center; twist ends so packet resembles a piece of wrapped candy.
- Place in freezer for 1 hour to 1 week before serving.
- Time noted is freeze time.
Add Your Own Notes
Nutrition
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