Cocoa Espresso Shortbread Ice Cream Sandwiches

I realized this cookie recipe is so versatile that it can sandwich anything, like Nutella, peanut butter and buttercream. Of course these cookies are as good eating plaining. But ice cream came across  my mind, and why not?

The best part of home-made ice cream sandwich is the crunchiness of the cookie. You can never get that from store-bought ones.

Ingredients (about 15 sandwiches):
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup packed brown sugar
2 stick plus 2 tablespoons unsalted butter, softened
2 teaspoons espresso powder
1/2 quart ice cream of your choice

Preheat oven to 300F. Line 2 baking trays with parchment paper.
In a large bowl, sift the flour, cocoa powder, baking soda and salt.
In another bowl, cream the sugars, butter and espresso powder with a hand mixer until light and fluffy.
Gradually add the flour mixture to the creamed mixture and beat until just incorporated. Scrape down the sides of the bowl as needed.
Cover and refrigerate for an hour.
On a lightly floured surface, roll out to 1/4 inch thickness. Cut with floured 3-inch cookie cutters. Bake the cookies for 20 minutes, rotating the baking sheets halfway through the baking time.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
To assemble the cookies, Let the ice cream sit at room temperature for 10 minutes to soften. Place 2 scoops of ice cream into the centre of one cookie. Place another cookie on top of the ice cream. Lightly press to evenly push the filling to the outside of the cookie. Use a small spatula to smear the side of the cookie to avoid ice cream to overflow.
Continue this process until all the cookies have been sandwiched.


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