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Coffee Mudslide Ice Cream Sandwiches

Coffee mudslide ice cream sandwiches made with dark espresso-chocolate cookies and Kahlua-spiked coffee ice cream for a frozen mudslide cocktail vibe. Crisp cookie rounds sandwich a rich, scoopable coffee ice cream center, with chocolate-covered espresso beans on the edges.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the espresso chocolate cookies
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 2 tbsp instant espresso powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.75 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 gallon coffee ice cream, softened
  • 2 tbsp Kahlua or coffee liqueur (optional) Stir into the softened ice cream.
  • chocolate-covered espresso beans for edges Use for coating the sandwich edges.

Equipment

  • 1 sheet pan

Method
 

Make the espresso chocolate cookies
  1. Preheat oven to 350F. Whisk all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, and salt until evenly combined.
  2. Beat unsalted butter and granulated sugar until fluffy. Add eggs and vanilla extract and mix until smooth.
  3. Stir the flour mixture into the butter mixture to form a dark, rich dough. Mix just until no dry flour remains.
  4. Scoop dough into large rounds, then press flat. Bake for 10-12 minutes, and let cookies cool completely.
Assemble the ice cream sandwiches
  1. Stir Kahlua or coffee liqueur into softened coffee ice cream if using. Mix until the ice cream looks evenly speckled-brown.
  2. Sandwich the coffee ice cream between two espresso cookies. Press gently so the ice cream reaches the cookie edges.
  3. Roll the sandwich edges in chocolate-covered espresso beans. Set assembled sandwiches on a flat surface.
  4. Freeze at least 1 hour before serving. Keep frozen until ready to slice and eat.

Notes

For the cleanest sandwiches, freeze the assembled rounds on a parchment-lined sheet pan so the edges firm up without sticking. Store covered in the freezer for up to 2 weeks; thaw briefly (2-3 minutes) for easier biting. For a non-alcohol option, skip Kahlua/coffee liqueur and replace with an extra 1 teaspoon instant espresso powder or strong brewed espresso.