Creamy, delicious no-churn coffee ice cream sandwiches between crispy, crunchy chocolate bourbon biscuits – ready in under 30 minutes. It’s the perfect summer treat!
When you hit that part of summer when nothing sounds good except for ice cream, and turning on the oven is the worst idea ever, that’s when you need treats that require no cooking, stay in your freezer for a few months, and taste absolutely delicious – like these Bourbon Coffee Ice Cream Sandwiches.
The coffee ice cream uses a simple, no-churn recipe and makes the creamiest ice cream with a heavy coffee flavor that pairs perfectly with the not-so-sweet chocolate biscuits, and you only need 30 minutes to make it.
Let’s get into the details.
PS: If you love homemade ice creams, try these out!
Coffee Ice Cream
If you’ve lived through 2020, you are well aware of the dalgona coffee trend. Funnily enough, we’ve been making our coffee this way since childhood. So this ice cream uses the same technique of frothing the coffee for an intense coffee flavor. You can use more or less coffee as per your preference, but I recommend keeping the coffee flavor strong.
Here are the steps for making the coffee ice cream.
- In a bowl, add the instant coffee powder, sugar, and 1-2 tbsps of milk and whip at high speed until it becomes thick, pale, and creamy. You can also do this with a hand whisk or frother, but it will take extra time.
- Add the liquid whipping cream into the coffee mixture, then whip until it reaches soft peaks.
- Add the condensed milk and whip again until it’s light and fluffy, about 2-4 minutes.
- Drizzle melted chocolate on top, let it sit for 5 minutes until it sets, then whip again so that the chocolate breaks and creates crispy pieces in the ice cream. This is optional but recommended.
Assembling the Ice Cream Sandwiches
I like to use a rectangular pastry frame for setting my ice cream sandwiches because it can be removed easily, but you can set it in any rectangular dish. Make sure to line it with a baking paper and leave an overhang on each side so that you can pick up the ice cream slab once it’s set.
Here are the steps for assembling the ice cream sandwiches.
- Twist the bourbon biscuits open and place the side with the cream on it at the base, with the cream side up. Cover the entire dish with the biscuits this way.
- Add the ice cream on top and even it out with a spatula, then place the other side of the biscuit on top, top-side up, covering the entire ice cream layer.
- Freeze the sandwiches overnight, until completely set, then slice and serve cold.
If you love coffee, these sandwiches will be your go-to all summer. They’re easy to make, store well, and are not too sweet!
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Bourbon Coffee Ice Cream Sandwiches
Equipment
- Rectangular dish for setting the ice cream
- Baking paper
- Electric mixer with whisk attachment
- Silicone spatula
Ingredients
- 80 grams granulated sugar
- 12 grams instant coffee powder
- 20 ml full-fat milk
- 200 ml liquid whipping cream/heavy cream
- 160 ml condensed milk
- 20 grams chocolate melted, optional
- 200 grams bourbon biscuits
Instructions
- Start by combining instant coffee, sugar, and 1–2 tablespoons of milk in a mixing bowl. Whisk on high speed until the mixture turns creamy, pale, and thick.
- Pour in the liquid whipping cream and continue whipping until the mixture forms soft peaks.
- Next, add the condensed milk and whip for another 2 to 4 minutes, until the mixture becomes light and fluffy.
- If you’d like to add some crunch, drizzle melted chocolate over the top. Let it sit for about 5 minutes to firm up, then give it a final whip to break up the chocolate into little crispy bits throughout the ice cream.
- Line your pan with parchment paper, making sure to leave extra hanging over the sides so you can lift it out easily once frozen.
- Separate the bourbon biscuits by twisting them apart, and arrange the halves with the cream side facing up across the bottom of the pan to form a base layer.
- Spread the whipped ice cream evenly over the biscuit layer, smoothing it out with a spatula. Then top with the remaining biscuit halves, placing them cream-side down and cookie-side facing up.
- Freeze the assembled sandwiches overnight until fully set. Once frozen, slice into bars and serve straight from the freezer.
Notes
- Whip the coffee well: The coffee, sugar, and milk mixture should be whipped until thick and creamy. This helps give the ice cream its signature texture and flavor.
- Use cold cream: Make sure your whipping cream is cold straight from the fridge. This helps it whip faster and hold peaks better.
- Don’t skip the chocolate shards: Melting chocolate into the ice cream and whipping again after it sets adds delicious crunch—almost like chocolate chip ice cream, but better.
- Line your pan properly: Leave parchment overhang on both sides of the pan so you can lift the frozen sandwiches out easily before slicing.
- Use a hot knife to slice: Run a sharp knife under hot water, wipe it dry, and then cut through the frozen sandwiches for smooth, clean edges.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time.
