Mocha Ice Cream Sandwiches With Macadamia Nut Hawaiian Vintage Chocolate Chunk Cookies Recipes

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MOCHA BROWNIE ICE CREAM SANDWICHES



Mocha Brownie Ice Cream Sandwiches image

Sandwich coffee ice cream between easy sheet-pan brownies for the perfect hand-held dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Yield 24 ice cream sandwiches

Number Of Ingredients 9

2 sticks (16 tablespoons) unsalted butter, plus more for buttering the foil
1 1/2 cups all-purpose flour (see Cook's Note)
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine salt
4 ounces semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, slightly beaten
1/2 gallon coffee ice cream, softened
1 cup chocolate-covered espresso beans, chopped

Steps:

  • Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
  • Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar and eggs, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs adhering, 20 to 25 minutes. Let cool completely in the pan on a cooling rack, then place in the freezer to firm up, about 30 minutes.
  • Use the foil overhang to help lift the brownie out of the pan and carefully flip it over onto a cutting board, making sure that it does not bend or crack. Peel the foil away from the bottom, then discard the foil and line the baking sheet with plastic wrap.
  • Using a warm knife, trim the rough edges off of the brownie so it is even (the brownie should be 16-by-12-inches). Cut the brownie in half crosswise, resulting in 2 pieces that are 12-by-8-inches. Lay one of the brownie pieces onto the prepared baking sheet, top-side facing down. Working quickly, use a large ice cream scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber spatula to help smooth out the sides and top of the ice cream. Place the other brownie piece on top and gently press to create one large ice cream sandwich. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape, then return it to the freezer to harden, at least 6 hours or up to overnight.
  • Use a warm knife to cut twenty-four ice cream sandwiches. Roll the edges of each sandwich into the chopped espresso beans until they stick to all of the exposed ice cream edges. Wrap each sandwich in parchment paper and enjoy.

HOMEMADE CHOCOLATE MOCHA ICE CREAM



Homemade Chocolate Mocha Ice Cream image

A recipe for chocolate mocha ice cream with a hint of almond flavor. Serve this homemade ice cream as a dinner party dessert or treat for the adults.

Provided by Laura Warnke - VintageCooking.com

Categories     Dessert

Time 45m

Yield 6

Number Of Ingredients 7

1 Cup whole milk
⅝ Cup granulated sugar
8 Ounces milk chocolate chips
2 Cup heavy cream
1 teaspoon vanilla
½ teaspoon almond extract
2 Tablespoons Coffee concentrate syrup (can instead use cold coffee or instant espresso)

Steps:

  • Heat the whole milk until it is just bubbling around the edges (this can be done on the stove top or in the microwave). In a blender or food processor fitted with a metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped. Add the hot milk; process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream, vanilla, almond extract and coffee. Cover, refrigerate, and chill for 2 hours longer.
  • Following the directions on your ice cream maker, pour the mixture into the container and let mix until thick, about 20-25 minutes. Can be enjoyed immediately or if you want a firmer ice cream, transfer into an airtight freezer container and place in the freezer at least 2 hours.

MOCHA-MACADAMIA NUT-CHOCOLATE COOKIE ICE CREAM SANDWICHES



Mocha-Macadamia Nut-Chocolate Cookie Ice Cream Sandwiches image

Provided by Food Network

Categories     dessert

Time 4h

Yield 30 sandwiches

Number Of Ingredients 13

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 (2 sticks) 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

Steps:

  • 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.

MOCHA ICE CREAM SANDWICHES WITH MACADAMIA NUT-HAWAIIAN VINTAGE CHOCOLATE CHUNK COOKIES



Mocha Ice Cream Sandwiches with Macadamia Nut-Hawaiian Vintage Chocolate Chunk Cookies image

Provided by Emeril Lagasse

Categories     dessert

Time 1h7m

Yield 6 servings

Number Of Ingredients 18

6 scoops Mocha Ice Cream, recipe follows
1 cup toasted sweetened coconut flakes
1 dozen Macadamia Nut-Hawaiian Vintage Chocolate Chunk Cookies, recipe follows
4 ounces Hawaiian vintage chocolate semisweet chocolate, chopped
2 cups heavy cream
4 large egg yolks
1/2 cup sugar
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces chocolate chips
3/4 cup roughly chopped macadamia nuts*

Steps:

  • Let the ice cream soften at room temperature until a spreadable consistency, about 5 minutes.
  • In a shallow dish, spread the toasted coconut.
  • Place one 1/2-cup scoop of ice cream in the center of 6 cookies. Press down on the ice cream with the scoop to push the ice cream out to the cookies' edges. Top with the remaining cookies, pressing together to form sandwiches. With a butter knife, smooth the ice cream around the edges. Roll the sandwiches in the toasted coconut and place on a baking sheet. Freeze until just firm, about 10 minutes before serving. (Or, wrap tightly in plastic wrap and keep frozen until ready to serve.)
  • In the top of double boiler set over medium high heat, melt the chocolate. Remove from the heat.
  • In a medium saucepan, bring the cream to a gentle boil. Remove from the heat.
  • In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 3 to 5 minutes.
  • Remove the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the melted chocolate and vanilla. Pour into a container and cover with waxed paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.
  • When cold, pour into the bowl of an ice cream machine. Churn and freeze according to manufacturer's instructions. When the ice cream has come together, transfer to an airtight container and place in the freezer until ready to serve.
  • Preheat the oven to 350 degrees F. Grease a baking sheet and set aside. In a large bowl, cream together the butter and sugar. Add the egg, almond extract, and vanilla and mix well.
  • Onto a sheet of waxed paper or into a bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the egg mixture and mix well. Fold in the chocolate and nuts.
  • With a 1/4-cup scoop, portion out the dough onto the baking sheet, leaving 2-inches between each piece. Bake until the edges are golden brown but the centers are still slightly soft, 12 to 15 minutes. Remove from the oven and cool on the baking sheet for 5 minutes. With a spatula, transfer cookies to a wire rack and let cool before assembling the ice cream sandwiches.

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