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Coffee Mudslide Ice Cream Sandwiches

Coffee mudslide ice cream sandwiches made with dark espresso-chocolate cookies and Kahlua-spiked coffee ice cream. Scoop-bake-cool sandwiching creates a crisp cookie exterior with a rich, scoopable frozen center.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the espresso chocolate cookies
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 2 tbsp instant espresso powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
Ice cream filling and assembly
  • 0.5 gallon coffee ice cream, softened
  • 2 tbsp Kahlua or coffee liqueur (optional)
  • 1 chocolate-covered espresso beans

Equipment

  • 1 sheet pan

Method
 

Make the espresso chocolate cookie dough
  1. Preheat oven to 350F. Whisk together all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, and salt until evenly combined.
  2. Beat unsalted butter, softened, with granulated sugar until fluffy. Add eggs and vanilla extract and mix until smooth.
  3. Stir the flour mixture into the butter mixture to form a dark, rich dough. Mix just until no dry streaks remain.
Bake and cool the cookies
  1. Scoop the dough into large rounds and press flat on a sheet pan. Bake at 350F for 10-12 minutes until set at the edges and slightly firm to the touch.
  2. Cool the cookies completely. Leave them on the pan or transfer to a rack until fully cooled to prevent melting the ice cream.
Assemble the ice cream sandwiches
  1. Stir Kahlua or coffee liqueur into the softened coffee ice cream if using. Keep stirring until the ice cream looks uniformly swirled.
  2. Sandwich the coffee ice cream between two espresso cookies. Press gently so the filling reaches the edges without squeezing out.
  3. Roll the edges in chocolate-covered espresso beans to coat. Coat all exposed cookie edges for a mudslide-style finish.
  4. Freeze at least 1 hour before serving. Keep sandwiches on a tray until solid so they slice and hold their shape.

Notes

Pro tip: cool the cookies fully before assembling—warm cookies will soften the coffee ice cream and cause leaks. Store assembled sandwiches covered in the freezer for up to 2 weeks for best texture; freezing is yes. For a non-alcohol option, skip the Kahlua/coffee liqueur and stir in an extra 1-2 teaspoons instant espresso powder instead.