First of all, if you want a glimpse into what a nut job I am, keep reading about my day. If you just want my recipe, scroll down, I won’t hold it against you.
First of all when my husband left for a business trip last Sunday at 4AM, he took my laptop. In his defense, they are the same laptop, in my defense there is a small ding in the top of his, which is older and dingier and mine is a beautiful shining brand new baby- how could he not notice?
Now ordinarily- this would be very upsetting. But in this case, (I am on a very tight deadline for like two of my four full time jobs I have right now, plus all of my photo’s and blogs and my whole life are on that thing) let’s just say I FREAKED out. That isn’t even dramatic enough of an explanation, so use your imagination.
So after I made Pete email me pretty much every document on my computer, I had gotten settled into taking over his. And this morning, once I finally cleared the children off to play dates, got Mason settled in with a bone and was furiously typing away, the laptop ran out of batteries. It did warn me, but I was so wrapped up in writing that I spaced out. And that would have been fine, except for that when I plugged it in, it asked me for the user name and password. WHAT!!???? Since my husband was on a plane with no WI-Fi. (Again, WHAT!!???) I couldn’t get back in- so I had to find something else to do.
So I went upstairs and put on self tanner because I have places to go and people to see this weekend, and I have documented my need for it here. But while donning a pair of rubber gloves (to avoid staining!) and not much else, and trying to get a good application- the Dog started crying. Hysterically. From downstairs.
And then because it has happened before, I started to freak out that he was going to go potty in the house. (Well, that is a nice way of saying it.) So the longer it was taking me to put on the tanner, the more I was sweating and worrying and the more he was crying. So I ran downstairs covered in a washcloth to make sure there was no accident, and narrowly missed flashing the milkman. I think. But to be honest, I am not really sure. Anyways, there was no accident- Mason is just needy.
Then my kids came home (don’t worry, I put on sweats after the milkman episode) and I made these ice cream sandwiches with Pia for our father’s day Dinner. Funny, I haven’t actually gotten as far as the dinner part, but we totally committed on these ice cream sandwiches. I needed them after such a nutty morning- I really did.
Because Pete isn’t the craziest dessert person, but he really loves strong coffee and ice cream- we decided that coffee ice cream sandwiches were a good direction. Then we took my dad into consideration who is a chocolate fiend, and we reached a delicious compromise.
Please let me know what you are doing for fathers day. Breakfast in bed? Big Dinner? I love to hear what people are doing!
To make the cookies
Melt the butter in a small pan.
Add the coffee or espresso to the melted butter.
Add the coffee/butter mixture to the sugar in the bowl of a standing mixer and whisk together on high for about 2-3 minutes. You will essentially have a smooth caramel type sauce.
Add the eggs one at a time and continue whisking on high. I got a very cute 4 year old to crack my eggs.
Meanwhile, combine all of the dry ingredients, including the chocolate chips.
Add the dry ingredients to the batter and mix until you have a smooth cookie dough.
Scoop the cookie dough and bake at 350 degrees for about 8-10 minutes.
Let the cookies cool and match up the cookies that are the exact same size as each other in pairs.
Slather a cookie with softened coffee ice cream and top them with the top half of the cookie pair. Enjoy!
Recipe: Chocolate Coffee Ice Cream Sandwiches
Summary: makes 12 ice cream sandwiches
- -1 cup butter, browned
- -3 Tbs espresso or strong coffee
- -1 ½ cups sugar
- -2 eggs
- -1 3/4 cups flour
- -¾ cup dark cocoa powder
- -1 tsp baking soda
- -1 tsp salt
- -12 oz semisweet chocolate chips
- -1 quart coffee ice cream
- 1. Preheat the oven to 350 degrees, and prepare a sheet pan with parchment or silpats.
- 2. Melt the butter in a small pan.
- 3. Add the coffee or espresso to the melted butter.
- 4. Add the coffee/butter mixture to the sugar in the bowl of a standing mixer and whisk together on high for about 2-3 minutes. You will essentially have a smooth caramel type sauce.
- 5. Add the eggs one at a time and continue whisking on high.
- 6. Meanwhile, combine all of the dry ingredients, including the chocolate chips.
- 7. Add the dry ingredients to the batter and mix until you have a smooth cookie dough.
- 8. Scoop the cookie dough and bake at 350 degrees for about 8-10 minutes.
- 9. Let the cookies cool.
- 10. Match up the cookies that are the exact same size as each other in pairs.
- 11. Slather a cookie with softened coffee ice cream and top them with the top half of the cookie pair.
- 12. Freeze the sandwiches at least an hour, and then smooth the ice cream around the edges, scraping off any extra. Serve immediately or freeze until you are ready to serve.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 12