Delicious Mocha Ice Cream Sandwiches with Macadamia Nuts
Folks, gather round! I got a recipe here that will kick your taste buds into overdrive. If you got a hankering for something sweet and indulgent, then you’ve come to the right place.
Picture this: two soft and chewy chocolate cookies loaded with bittersweet chocolate and macadamia nuts, sandwiched around a generous scoop of coffee ice cream. The flavors mingle together in perfect harmony, creating an explosion of pleasure in every bite.
You might be thinking that making ice cream sandwiches from scratch is quite a task, but trust me when I say that it’s worth it. This recipe takes a little bit of effort, but the payoff is huge.
So grab your apron and get ready to impress your family and friends with these mocha-macadamia nut-chocolate cookie ice cream sandwiches. You won’t regret it!
Why You’ll Love This Recipe
All right, pull up a chair and listen up because I’m about to tell you why you’ll fall head over heels for this recipe. Are you ready? Good, because it’s going to be one heck of a ride!
First of all, let’s talk about the ice cream sandwich itself. We’re talking about a mocha-macadamia nut-chocolate cookie ice cream sandwich here. Say that five times fast! I bet just reading that made your taste buds water.
Let’s break it down a little further. The cookie part of this sandwich is made with bittersweet chocolate chips, roasted macadamia nuts, and instant espresso powder. That’s already drool-worthy on its own, but then you slather some creamy coffee ice cream between two of those bad boys and suddenly you’re in dessert heaven.
But wait, there’s more! This recipe also gives you the option to dip the edges of your sandwiches in melted white chocolate for an extra bit of sweetness and crunch. And if that wasn’t enough, you can also mix things up by using other kinds of ice cream flavors like peanut butter or peach.
But don’t just take my word for it. Imagine biting into a chewy, slightly crunchy cookie filled with creamy, cold ice cream that oozes out with every bite. It’s like an explosion of flavor in your mouth!
So what are you waiting for? Trust me when I say that once you try these mocha-macadamia nut-chocolate cookie ice cream sandwiches, you won’t want to go back to any other kind of dessert.
Ingredient List
Here’s what you will need to make the Mocha-Macadamia Nut-Chocolate Cookie Ice Cream Sandwiches:
For the Chocolate Cookies:
- 1 and ¼ cups all-purpose flour
- 1/3 cup cocoa powder
- 1 tsp instant espresso powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 stick of unsalted butter, softened to room temperature (1/2 cup)
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/3 cup chopped macadamia nuts
- 1/3 cup bittersweet chocolate chips
For the Mocha Ice Cream:
- 2 cups heavy cream
- 2 cups whole milk
- ¾ cup granulated sugar
- ¼ cup instant espresso powder
- Pinch of salt
For Assembly:
- Hawaiian Vintage Chocolate Macadamia Nut ice cream (or your favorite flavor)
- White chocolate chips or chopped white chocolate
- Plastic wrap
Note: Feel free to experiment with other ingredients such as peanut butter, chocolate dipped ice, peach ice, or even brownie chunks to add more flavor and texture.
The Recipe How-To
Step 1: Preparing the Dough
To start making these delicious mocha-macadamia nut-chocolate cookie ice cream sandwiches, the first step is to prepare the cookie dough. In a medium bowl, whisk together 2 cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 tsp instant espresso, 1 tsp baking soda and ¼ tsp salt until well combined.
Next, in a separate large bowl, use an electric mixer to cream 1 cup of softened unsalted butter with 2/3 cup of granulated sugar and 2/3 cup of dark brown sugar until light and fluffy. Then add two beaten eggs and 1 teaspoon of vanilla extract.
Slowly add in the dry ingredients mixture while beating on low until combined. Stir in 1 cup of chopped macadamia nuts and 1 cup of chopped bittersweet chocolate chips.
Step 2: Chilling and Baking the Cookies
Scrape the dough onto a sheet of plastic wrap and shape it into a flat rectangle. Cover it completely with another sheet of plastic wrap and refrigerate for at least two hours, or up to three days.
When you’re ready to bake the cookies, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats. Unwrap the cookie dough from the plastic wrap and slice it into equal portions with a sharp knife. Roll each portion into balls; place them about two inches apart for proper spreading.
Bake for about ten minutes until set around the edges but soft in the center. Cool on the baking sheets for five minutes before transferring them to wire racks to cool completely.
Step 3: Making Ice Cream Sandwiches
Once cooled down to room temperature or lower, it’s time to make those perfect ice cream sandwiches!.
Take your favorite type of coffee ice cream and let it soften slightly in the refrigerator for about 10 minutes. Meanwhile, using a cookie cutter or a knife, cut the ice cream out into cookie-sized circles and return them to the freezer to harden.
Place one scoop of chocolate ice cream and one scoop of mocha ice cream between two cookies. Gently press down on the top cookie until the ice cream reaches the edges. Roll the edges in chopped nuts, if desired, and wrap each ice cream sandwich tightly in plastic wrap.
Step 4: Enjoy!
Place the ice cream sandwiches back in the freezer and let it set for at least 30 minutes before serving. These mouth-watering mocha-macadamia nut-chocolate cookie ice cream sandwiches are best enjoyed with good company and some whipped cream on top!
Substitutions and Variations
Now, I know some of y’all may be thinking, “Mark, this recipe sounds downright scrumptious as is. Why mess with a good thing?” Well, let me tell you, sometimes experimentation can lead to some mighty fine results. Here are some substitutions and variations to try out:
– For our coffee ice cream base, feel free to switch it up and use peanut butter or even peach ice cream instead. It’ll add a whole new dimension of flavor to these sandwiches.
– Instead of using bittersweet chocolate for our cookies, try using chocolate chips, white chocolate chips or even a chopped-up chocolate bar.
– Feeling extra fancy? Swap out the macadamia nuts for some hazelnuts or almonds. Delightful.
– Can’t find instant espresso? Regular old ground coffee will do just fine in a pinch.
– Looking to make these sandwiches a little less indulgent? Try making them with oatmeal raisin cookies instead.
– And for you chocoholics out there, try dipping the finished sandwiches in melted chocolate for an extra decadent touch. Trust me on this one.
Remember, while this recipe is tasty as all get-out, don’t be afraid to get creative and make it your own. Who knows – maybe you’ll come up with the next best thing since half baked harvest’s famous Oreo ice cream sandwiches.
Serving and Pairing
Now that you’ve successfully made these mouthwatering mocha-macadamia nut-chocolate cookie ice cream sandwiches, it’s time to enjoy them in style! These treats can be served chilled or at room temperature, depending on your preference. If you’re looking for the ultimate indulgence, I recommend serving them with a strong black coffee or a frothy cappuccino. The robust flavor of the coffee will perfectly complement the decadent sweetness of the ice cream.
For an extra fun twist, serve these ice cream sandwiches alongside a bowl of freshly whipped cream, sliced bananas or strawberries, and chopped macadamia nuts. If you’re feeling adventurous and want to imbue your guests with a tropical vibe, try pairing these treats with a refreshing pina colada or mango smoothie for a taste of Hawaii.
These treats are also great on their own as an afternoon snack. Cut into small pieces for bite-sized servings, they’re perfect for sharing with friends and family. But before you do that, don’t forget to take a photo––these beautiful sandwiches are worthy of being shown off on social media!
Make-Ahead, Storing and Reheating
I reckon that if you’re making these Mocha-Macadamia Nut-Chocolate Cookie Ice Cream Sandwiches, you gotta plan ahead. They’re worth the extra effort! Don’t fret, I’ve got the scoop on what to do once these tasty treats have been made.
If you want to take some of the pressure off on the day of serving, ya can make the cookie dough a day ahead of time. Wrap it in plastic wrap and store it in the fridge for later use. Once you’re ready to bake them up, let the dough sit at room temperature for 10-15 minutes before rollin’ them into balls and baking.
If ya end up having leftovers (although, I have my doubts about that!), store your ice cream sandwiches in an airtight container or wrapped individually in plastic wrap. Pop them in the freezer for safekeeping. This way, ya can have a stash of homemade ice cream sandwiches anytime ya want! I reckon they should last about a week or so.
When ya wanna reheat your cookies or get them back to their original state after being frozen solid, just leave the container out of the freezer and at room temperature for about 5-10 minutes before enjoying this sweet treat again.
I hope this helps ya enjoy these Mocha-Macadamia Nut-Chocolate Cookie Ice Cream Sandwiches with ease, and that they’ll become a delightful staple in your dessert repertoire.
Tips for Perfect Results
If you want to create the perfect mocha-macadamia nut-chocolate cookie ice cream sandwiches, there are a few helpful tips that can make all the difference.
Firstly, be sure to use high-quality ingredients. For example, look for bittersweet chocolate with a percentage of at least 60% cocoa solids, and try to source fresh macadamia nuts for the most intense flavor. Using instant espresso powder instead of regular coffee will also give your mocha ice cream a stronger flavor.
Next, be precise when measuring out your ingredients. Baking is a science and even small alterations in measurement can affect the final result. Use a digital scale for best results.
In addition, be sure not to overmix your cookie dough. Over-mixing can cause the cookies to become tough and dry. Use a light hand when incorporating the dry ingredients into the wet mixture and stop as soon as everything is just combined.
When baking your cookies, don’t overcrowd the tray. Leaving space between each cookie will allow for even cooking and prevent them from spreading too much.
Finally, follow instructions carefully when it comes to assembling your ice cream sandwiches. Take care not to let your ice cream melt too much while you’re spreading it onto the cookies, as this can cause them to become soggy. Work quickly and have everything at hand before you begin.
By following these tips, you’ll be well on your way to creating perfect mocha-macadamia nut-chocolate cookie ice cream sandwiches every time.
Bottom Line
And there you have it, folks – the recipe for a sweet and savory dessert that will satisfy all of your cravings. These mocha-macadamia nut-chocolate cookie ice cream sandwiches are simply divine, and they make for the perfect treat on a hot summer day. The combination of creamy coffee ice cream and rich chocolate cookies, punctuated by the satisfying crunch of macadamia nuts, is truly irresistible.
But don’t take my word for it – give this recipe a try for yourself! Whether you’re a seasoned baker or a newcomer to the kitchen, these ice cream sandwiches are sure to please. And with so many possible variations and substitutions, you can customize this recipe to suit your preferences and dietary needs.
So grab your apron and get ready to create some culinary magic. With a little patience and a lot of love, you’ll be savoring delicious mocha-macadamia nut-chocolate cookie ice cream sandwiches in no time. Trust me – the end result will be well worth the effort!
Mocha-Macadamia Nut-Chocolate Cookie Ice Cream Sandwiches Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons instant espresso
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces butter, at room temperature, cut into small pieces
- 3/4 cup dark brown sugar, firmly packed
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 8 ounces coarsely chopped bittersweet chocolate (pieces about the size of large chocolate chips)
- 1 1/2 cups coarsely chopped unsalted macadamia nuts
- 1 quart coffee ice cream
Instructions
- In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed soften the butter. Add the brown and granulated sugars. When the sugar is incorporated, raise the speed to high and continue to beat until fluffy, scraping down the sides of the bowl and under the beaters with a rubber spatula, as necessary. Lower the speed to medium and add the eggs, 1 at a time, and the vanilla, again scraping down the sides of the bowl as necessary. Turn the speed to low, gradually pour in the flour mixture, and beat until just combined. Add the chocolate and nuts and again beat until just combined.
- Sift together the flour, cocoa, espresso, baking soda, and salt. Set aside.
- Scrape the dough out of the bowl and wrap in plastic wrap. Refrigerate 2 to 3 hours, up to overnight. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper.
- Remove the dough from the refrigerator and divide into mounds, about 1-ounce each (the size of an unshelled walnut). Roll between the palms of your hands, forming 60 to 62 balls of dough. Arrange the balls on the prepared trays, about 2 inches apart. Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays from front to back after 7 minutes to ensure even baking. Place the trays on racks to cool. After a few minutes, transfer the cookies to the racks with a wide metal spatula to continue to cool. If reusing the baking tray, cool slightly before arranging the balls of dough on it.
- Take the ice cream out of the freezer and let soften slightly for 10 minutes. When the cookies have cooled, spread half of the cookies with some ice cream. Top with another cookie and press lightly. Wrap in plastic wrap and freeze until firm.
Add Your Own Notes
Nutrition
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