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This lovely recipe is sponsored by LorAnn Oils, but all thoughts and opinions are my own. Thank you for supporting the brands that make Almonds and Apricots possible!

Chocolate Coffee Cookie and Browned Butter Icecream Sandwiches

Enjoy 20% off your next online purchase of LorAnn Oils with my coupon code KALA20

The shining flavors in this recipe are LorAnn Oils Coffee Bakery Emulsion, browned butter, and vanilla beans.

They work harmoniously to deliver a delightful decadence that will leave you not only sweetly satisfied but will also cool you off during any hot summer day.

You should also checkout this recipe for Gourmet Chocolate Cherry Chunk Cookies with a touch of almond extract, If you love the combination of chocolate and cherries.

Chocolate Coffee Cookie and Browned Butter Icecream Sandwiches

What you’ll need:

Butter- I prefer salted butter, but any butter will do here.
Sugar- granulated white sugar. NOT powdered sugar.
Brown sugar- I use dark brown sugar because I love the chewy texture and nutty flavor.
Eggs- Extra Large eggs are needed here be sure they are room temp before baking.
LorAnn Oils Madagascar Vanilla– LorAnn Oils Madagascar Vanilla is top-tier quality and delicious. Use my code Kala20 and get yours here!
LorAnn Oils Coffee Emulsion– LorAnn Oils Coffee emulsion is necessary for this recipe because it adds a delicious depth of coffee flavor. Use my code Kala20 and get yours here!

Flour- All-purpose flour is needed for this recipe, but feel free to substitute with gluten-free!
Baking Powder- The most important note here is to make sure that it is not expired and your baking powder is fresh!
Cocoa Powder- For this recipe, I used a mix of cocoa powders so anything goes here, just use an unsweetened quality brand.
Instant espresso- I use a Starbucks packet of instant coffee but you can certainly use whatever you can find in your grocery store.

Dark Chocolate- Please buy a quality dark chocolate bar. It will leave you with delicious puddles of chocolate in our cookies and adds a delicious bitterness that helps combat the sweetness in the ice cream. I use 60% dark in this recipe!
Sweetened Condensed Milk- This recipe calls for a 14oz can.
Heavy Cream- Heavy cream is needed for the ice cream.
LorAnn Oils Vanilla Bean Paste– LorAnnOils Vanilla bean paste makes this recipe taste and feel like a gourmet treat. I always say that this product is liquid GOLD and I use it in everything! Get yours here!

Tips for making Chocolate Coffee Cookie Sandwiches

Make this recipe the night before you plan to assemble the sandwiches so assembly is a breeze and your ice cream will have plenty of time to harden in the freezer.
Do not overbake the cookies, instead allow them to fully cool and store them in an air-tight container until you are ready to assemble your sandwiches.
Make sure everything is room temperature before you start baking to ensure the cookies come out perfectly in texture and flavor.
You can assemble the cookie sandwiches and wrap them individually with parchment paper. They can be frozen fully assembled and enjoyed at anytime

Chocolate Coffee Cookie And Browned Butter Icecream Sandwiches

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Author: Kala Boulard

Ingredients

For the Chocolate Coffee Cookies

5 tbsp butter, (softened)
1/4 cup sugar
3/4 cup brown sugar
2 large eggs
1/2 tsp LorAnn Oils Madagascar Vanilla
1 tsp LorAnn Oils Coffee Emulsion
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup unsweetened cocoa powder
1 packet of instant espresso or coffee
12 oz chopped dark chocolate (divided)

For the No-Churn Browned Butter Icecream

1/2 cup browned butter cooled
1/4 cup brown sugar
14 oz sweetened condensed milk
2 cups heavy cream
2 tbsp LorAnn Oils vanilla bean paste
1 cup Caramel Sauce (optional)

Instructions

For The Chocolate Coffee Cookies

Preheat the oven to 350*F, line a cookie sheet with parchment paper, and set aside.
Divide 8oz of dark chocolate and heat on low in the microwave in 15-second intervals to melt. Allow chocolate to cool on the counter slightly.
Cream butter and sugars together until light and fluffy about 3 minutes
Add eggs coffee emulsion, and vanilla, and beat until combined
Slowly stream the chocolate into the egg mixture and beat for 1 minute until fully incorporated
Add all dry ingredients and mix until a dough forms.
Let the dough rest in the refrigerator for 10 minutes before scooping.
Roughly chop the rest dark chocolate and pour it into a bowl
Scoop cookie dough balls about 1in” each
Roll the dough ball through the chopped chocolate and place them on a baking sheet about 2” apart
Gently flatten the cookies to the size that you would like your sandwich to be as these cookies will not spread very much when baking.
Bake for 8-10 minutes until just set

For the No-Churn Ice Cream

Line 2 (9×5) loaf pans OR 1 (8-inch) square baking pan with parchment paper and set aside.
Melt butter in a medium saucepan over medium heat. Watching closely the butter will start to foam, allow it to simmer for 5-7 minutes stirring occasionally. Once the butter has turned a deep golden brown immediately remove it from the heat. set the butter aside to cool until room temperature.
Pour the heavy cream, brown sugar, and vanilla bean paste into the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed scrapping the bowl every so often until soft peaks form for about 3 minutes.
Turning the mixer back on low slowly pour the condensed milk into the whipped cream and mix until everything is just combined
Swirl the browned butter ( and caramel sauce if desired) into the whipped cream and then pour the entire mixture into 2 (9×5) loaf pans OR 1 (8-inch) square baking pan.
Freeze for 6 hours or until firm.

Assembly

Once the ice cream is firm and chilled, scoop out a generous scoop onto a cookie and sandwich it together with another cookie.
Add a drizzle of chocolate and top with chocolate-covered espresso beans for an over-the-top look!