Wednesday 11 May 2016

double dark chocolate chip cookie & coffee ice cream sandwiches.

double chocolate chip cookie coffee ice cream sandwich recipe

It's my birthday this weekend, and if you know me at all, you know that I like to make the celebrations stretch out for at least a week. This includes indulging wherever possible, and luckily for me, today is Eat What You Want Day! Yep - this is an actual day which celebrates eating whatever you want! 

Join me with an ice cream sandwich, won't you?

I'd been trying to think of what to make with my new Swan Vintage Mixer* since I got it, and the hot weather we've had lately inspired me - ice cream, of course! But I didn't just want ice cream. I wanted some deliciously rich dark chocolate cookies to sandwich that cool creamy dreaminess. 

Scroll down for the recipes! 

Swan vintage stand mixer and vintage scales
no churn esspresso coffee ice cream
no churn esspresso coffee ice cream

First up, let's get making that ice cream. 

I don't have anything fancy like an ice cream maker, so I searched for some recipes that didn't require such a thing. I mean, people must have made ice cream before ice cream makers, right? Anyway, I found this scrummy recipe by Nigella and tweaked it very slightly. 


• 300ml double cream
• 175g condensed milk
• 2-3 tblsp instant esspresso powder (to taste)
• 2 tsp vanilla extract


• Add all the ingredients to the mixing bowl and whisk together until soft peaks form. 
• Pour into a tupperware box & freeze for at least 6 hours.

Yup, it really is that simple! 

double chocolate chip cookies

And then the cookies. Make sure you have an even number of similar-sized cookies, and maybe a couple to test straight from the oven. 


• 100g softened butter
• 150g soft brown sugar
• 2 tsp vanilla extract
• 1 egg
• 150g self raising flour
• 40g cocoa powder
• 1 tsp baking powder
• 150g dark chocolate


• Preheat oven to 180ºc and line two baking trays with greaseproof/baking paper.
• Cream the butter & sugar together in the mixer until light and fluffy, then mix in the egg & vanilla extract.
• Sift the flour, cocoa & baking powder together in a separate bowl.
• Add the flour mixture to the mixer a third at a time, until combined.
• Smash up the dark chocolate and mix it into the cookie dough. 
• Take a heaped teaspoon of mixture, quickly roll into a ball (you don't want to handle the mixture too much) and place on a baking tray, pressing down on it gently. Space the cookies out, as they will spread.
• Bake for 10-15mins.
• Leave to cool on the baking tray before transferring to a wire rack.

Make sure your cookies are completely cool before attempting to make an ice cream sandwich - they're messy enough to eat as it is! 

I will definitely be making these again (maybe for my birthday party!) but I'm thinking bitesize ones will be much easier to eat. AND they'll be super cute. Especially if I roll them in sprinkles...

What will you be eating today?

double chocolate chip cookie coffee ice cream sandwich recipe
double chocolate chip cookie coffee ice cream sandwich recipe

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  1. Ha ha I like to make my birthday last a whole damn month! So you're doing well only dragging it out for a week...!

    ALSO OH MY GOD I AM DYING AT HOW GOOD THIS LOOKS. You've literally crafted heaven and put it on a plate! I am bookmarking the shit out of this to make when the weather gets a little warmer again.

    Katie. xx La Coco Noire

  2. I love stretching out the birthday celebrations as much as possible too! These look AMAZING, I'll definitely be trying this recipe out as soon as is humanly possible! Hope you have a great birthday/week :) x

    Maria / Moore of this

  3. These look amazing! I could eat them all

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  4. Ahh looks so yummy!
    xx Alyssa

  5. Wow these look amazing! I have never been so hungry by reading a post, haha!


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