Bourbon Coffee Ice Cream Sandwiches
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!
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
Storage:
These ice cream sandwiches can be stored in the freezer for up to a month. The biscuits might soften over time.
Tips & Tricks:
- 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.