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- Recipes • Posted by Two Chimps • 29th June 2020
Two Chimps Espresso Martini Ice Cream Sandwiches
We’ve brought you the classic espresso martini, espresso martini with a twist, espresso jelly and now we’ve combined a delicious cocktail with a summer favourite to bring you…
Espresso Martini Ice Cream! And it is deelish!
We’ve pimped this cocktail to make it edible by teaming up with Two Birds Spirits using their Espresso Liqueur to give this ice cream a boozy kick.
And if that wasn’t enough, we’ve thrown in a delicious cookie recipe to create your very own espresso martini ice cream sandwiches; the perfect dessert to share with your friends!
This is a super easy recipe that can be made at home, without the use of an ice cream maker.
Here’s what you’ll need…
Ready?
Ingredients for Ice Cream
- 110ml Two Chimps espresso – make it fresh and let it cool slightly
- 75ml Two Birds Espresso Spirit
- 175ml Sugar Syrup
- Ice
- 600ml double cream
Ingredients for Cookies – Makes 18-24 cookies
- 225g unsalted butter
- 250g plain flour
- 1 tsp bicarbonate of soda
- ¾ tsp table salt
- 215g dark brown sugar
- 75g granulated sugar
- 2 large eggs
- 130g chocolate-covered toffee bar (we used a curly wurly)
- 180g dark choc buttons (we used Montezuma 73% cocoa buttons)
- Sea salt flakes
You’ll also need
- A cocktail shaker
- A mixer or hand mixer
Tip:
The ice cream will need to freeze overnight, and the cookie dough can be made up to 3 days in advance, so just make sure you give yourself at least a day before serving.
Let’s start with the ice cream.
Make three fresh, double espressos using your favourite Two Chimps coffee.
Pour the espressos, espresso liqueur and sugar syrup into a cocktail shaker.
Add some ice, shake and strain into a glass.
Next:
Pour the cream into a mixer, or a bowl, and mix until it starts to thicken.
When the cream has thickened, gradually incorporate the espresso martini into the mix and keep mixing.
It should start to thicken again, but it may take several minutes to get there. You want it to be thick and creamy.
Once it’s reached the desired consistency, pour it into a tub or dish and freeze!
And that’s it! Delicious espresso martini ice cream!
Now time for the cookies, yum!
Get all your ingredients ready by weighing them out first.
Chop the chocolate covered toffee into small pieces.
Next, we need to brown the butter. Add the butter to a saucepan and melt over medium heat, swirling around in the pan until it starts to brown.
You will notice it will begin to smell differently when it browns, and large bubbles will appear. A bit like when we roast our coffee beans, you don’t want to over-brown the butter as it too will burn and taste bitter.
When the butter is browned, pour it into a heatproof bowl and leave it to cool. As it cools,it will continue to brown off. Add it to your mixing bowl.
While the butter cools, add the flour, bicarbonate of soda and salt to a separate bowl and give them a really good mix.
Next, add the sugars to the butter and mix for around one minute until it’s incorporated.
Add the eggs.
Turn the speed up slightly and beat the eggs into the mixture. After a few minutes, it should start to thicken up and turn a light pale colour. This will help the texture of the cookies.
Top Tip!
If you find that it doesn’t quite get thick enough, continue to beat for a few more minutes.
Ideally, it wants to be nice and pale; however, if you find your mixture is still too runny, we can refrigerate it for a few hours later and bake straight from cold, still giving you a great cookie!
Add the flour mixture into the mixer and pulse carefully, just to the point where the flour is mixed in, you don’t’ want to beat it.
Add your chocolate buttons and chopped toffee pieces. Using a spoon or spatula, mix the chocolate in well.
We’re now going to rest the dough. Leave it in the bowl and put it in the fridge. You can leave it anywhere between 30mins and three days, depending on when you need to use it.
When you’re ready to bake, make sure your oven is preheated to gas mark 5/190 degrees C. Line a baking tray with greaseproof paper.
To get the best result, weigh your balls!
Take some dough, put it on the scales until you get the desired weight. We used 45g each, which gave us roughly 24 cookies. Roll the dough in your hands, place it on the paper and press slightly.
Make sure you leave plenty of room between each ball, so they don’t run into each other in the oven. This may mean that you will have to cook a few separate batches.
Sprinkle some sea salt flakes on top of the balls. This will give them a lovely contrast from the sweetness.
Place your baking tray on the middle shelf of the preheated oven and bake until the edges are brown, but the centre is still gooey. This will take between 9-11 minutes for 45g dough balls.
Remove the tray and leave the cookies on it for another 10 minutes.
If you try to remove them before 10 minutes, they’ll fall to pieces! While you do this, remove your ice cream from the freezer and put it to one side.
Once the ten minutes has passed, put your cookies onto a wire cooling rack and cool for a further ten minutes.
This is where the magic happens…assemble the sandwich.
Once your cookies are cool, take 2-3 (depending how cheeky you’re feeling) and place one upside down on your plate. Your ice cream should have softened slightly so take a scoop and add it to the cookie.
Add another cookie on top, then more ice cream and finally the last cookie.
TA-DA! A super indulgent, sweet, salty, boozy ice cream sandwich! You’re Welcome!
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Top Tip!
If you don’t want to bake all of your cookies at the same time, you can freeze your balls of dough and when you fancy a freshly baked cookie, take a few out of the freezer and bake straight from frozen!
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