Coffee Ice Cream Sandwich
Kahlúa-spiked chocolate brownie rounds cut with a cookie cutter and sandwiched around coffee ice cream, drizzled with chocolate sauce, espresso powder, and whipped cream.
Ingredients
- 6 oz semisweet chocolate, melted and warm
- 1 stick unsalted butter, melted
- 2 oz Kahlúa
- 0.5 cup flour, plus 2 tbsp
- 0.3 cup cocoa powder
- 5 each large eggs
- 1 0.3 cup sugar
- 1 0.3 cup macadamia nuts, chopped
- 1 cup white chocolate chips
- 1 tbsp espresso powder
- 4 scoops coffee ice cream
- 2 cup chocolate sauce, in squeeze bottle
- 1 as needed whipped cream
- 1 tbsp espresso powder, for garnish
Instructions
- 1
Preheat oven to 350°F. Line a 15.5x10.5-inch jelly roll pan with foil, letting foil come 2 inches over the sides. Butter the foil.
- 2
Stir together melted chocolate, butter, and Kahlúa. Sift flour and cocoa together.
- 3
Beat eggs at high speed until frothy. Slowly add sugar and beat 8-10 minutes until pale yellow and ribbon-like. Beat in the chocolate mixture.
- 4
Fold the flour-cocoa mixture into the batter in two batches. Fold in nuts, espresso powder, and white chocolate chips.
- 5
Pour into prepared pan and bake 20-25 minutes until center is done. Do not overbake. Cool completely.
- 6
Using a 4-inch round cutter, cut the brownies into 8 circles. Place one circle on each plate. Top with a scoop of coffee ice cream. Top with a second brownie circle.
- 7
Drizzle with chocolate sauce. Garnish with whipped cream, espresso powder, powdered sugar, and fresh mint.