Caramel Coffee Ice Cream Sandwiches
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These homemade caramel coffee ice cream sandwiches are basically all I want to eat in the summertime! They have no-churn caramel swirl ice cream and my famous chewy coffee cookies for a decadent, caffeinated treat. If you’re a fan of coffee, you definitely need to try these!
I know that fall is basically tomorrow but please indulge me with one last summer recipe. Especially because 1. I’ll be neck-deep in pumpkin starting next week. And 2. because this recipe is in the form of ice cream and coffee, basically two of my favorite things ever. As a self-proclaimed coffee snob, I’ll basically look for any reason to put coffee into something.
(Ok honestly, do I really need to re-hash my love for coffee? As a trained pastry chef, I’ve already put coffee in my favorite crème brûlée, fluffy cupcakes, creamy ice cream, and boozy martinis, enough already.)
But the truth is that I’m forever not over my famous chewy coffee cookies. And apparently, neither is the internet, because they’ve been one of the most popular recipes on my site since I posted them. Since these cookies are usually made around Christmastime, I decided it was time for a summer version and here we are!
These ice cream sandwiches are ridiculously good. I keep eating one and then sneaking back to the freezer for another bite. It’s becoming a problem. But it’s fine, everything’s fine.
What you need for no-churn ice cream
You need stuff for both the cookies and the ice cream but most of it is just typical ingredients you probably already have in your kitchen! The best part is that the no-churn ice cream only has four ingredients – sweetened condensed milk, heavy whipping cream, caramel sauce, and pure vanilla extract.
Mix up the caramel ice cream
Keep in mind, you’ll also need to make a batch of coffee cookies! The link is in the recipe card below.
Make the ice cream sandwiches
For pretty edges
When it comes to assembling ice cream sandwiches, you have two options: the pretty way and the lazy girl way (scooping the ice cream). To be honest, I usually go the lazy way unless I’m trying to impress someone lol. But, to get those pretty edges, you’ll have to make the ice cream in a half sheet pan. Once it’s frozen, use a circular cookie cutter that’s just a bit smaller than your cookies to cut out ice cream rounds.
Wipe down the cookie cutter with a wet washcloth in-between cuts to keep getting the straight, clean edges. Place the ice cream rounds on a sheet pan in the freezer while you work or it’ll melt quickly!
Wrap & freeze
If you have leftovers, you can definitely save them for later! Wrap each ice cream sandwich in plastic wrap or parchment paper. Then, place them in an airtight container or bag to prevent freezer burn. They will last up to 1 month in the freezer.
Store-bought ice cream
You can totally use store-bough ice cream in this recipe! You can use either caramel swirl ice cream or go with salted caramel ice cream. Or, if you want to switch up the flavors, you can do something fun like coconut, brownie, or just plain vanilla. Anything with nuts and/or chocolate is delicious with the coffee cookies.
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Caramel Coffee Ice Cream Sandwiches
Ingredients
- 1 batch chewy coffee cookies
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch of Kosher salt
- 1 pint heavy cream, cold
- 1/3 cup caramel sauce
Equipment
- Loaf pan or half sheet pan chilled
Instructions
Coffee Cookies
- Bake the cookies according to the recipe instructions. Cool completely and store in an airtight container. Freeze until they're frozen, at least 2 hours or up to 2 months.
Caramel Swirl No-Churn Ice Cream
- Place a half sheet pan or loaf pan the freezer while you prepare the rest of the recipe. In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of salt until smooth. Set aside.
- Next, whip the heavy whipping cream until stiff peaks form, about 3-4 minutes. Fold about 1 cup of the whipping cream into the condensed milk mixture until smooth. Then, fold the condensed milk mixture into the rest of the whipped cream until you have a smooth ice cream base.
- Pour the ice cream base into the chilled sheet pan (for straight, clean edges) or a loaf pan (if you just want to easily scoop the ice cream). Smooth the top evenly. Then, drizzle the caramel sauce all over the top. Use a toothpick, chopstick, or butter knife to swirl the ice cream (don't overmix, you want swirls of caramel throughout the ice cream).
- Freeze the ice cream in a flat spot for about 2 hours. Wrap the pan with tinfoil or plastic wrap and freeze for another 3-4 hours until it's completely frozen.
Assemble the Ice Cream Sandwiches
- For pretty ice cream edges, you'll need to do just a bit of prep! Use a 2 1/2-2 3/4-inch cookie cutter to cut ice cream rounds out of the sheet pan of frozen ice cream. Wipe down the cookie cutter with a wet cloth in-between cuts to ensure the edges stay clean. Place the ice cream rounds on a sheet pan or plate in the freezer while you work so the ice cream doesn't melt.
- To assemble the ice cream sandwiches, flip a cookie bottom-side up. Place an ice cream round or a scoop of ice cream on top of the cookie. Sandwich another cookie on top of the ice cream and gently press together to adhere the ice cream to the cookies. Repeat with the remaining cookies and ice cream.
- Serve the ice cream sandwiches immediately. To store them for later, wrap each individual ice cream sandwich in parchment paper or plastic wrap. Place in an airtight container or bag and freeze for up to 1 month.
