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Diamond Dusted Vietnamese Coffee Ice Cream SandwichesDiamond Dusted Vietnamese Coffee Ice Cream Sandwiches

Diamond Dusted Vietnamese Coffee Ice Cream Sandwiches


By: Felice B. - Raleigh, NC - 2017 Recipe Contest Submission

"Sweet and creamy, strong and assertive - those flavors, and more, are what make this dessert so special. The "more" is a dark, bittersweet chocolate cookie and a sparkling dusting of cocoa nib sugar. This is a dreamy ending to your perfect meal in Door County."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Vietnamese Coffee Ice Cream:

  • 1 ½ c. brewed Door County Elite Espresso
  • 1/8 tsp. Door County Elite Espresso Fine Grind
  • 1 ½ c. sweetened condensed milk
  • ½ c. half-and-half
Chocolate Cookies:
  • 1 c. flour
  • 1/3 c. cocoa powder
  • ½ tsp. baking soda
  • ½ c. unsalted butter, softened
  • 2/3 c. sugar
  • ¼ tsp. salt
  • ¾ tsp. vanilla
  • 1 egg yolk
  • 3 ½ oz. bittersweet chocolate, very finely chopped
Cocoa Nib Sugar:
  • 1/3 c. cocoa nibs
  • 3 Tbs. sugar

Instructions:

Vietnamese Coffee Ice Cream:

  1. Whisk together condensed milk, brewed espresso, half-and-half, and ground coffee.
  2. Chill mixture until very cold (overnight, if possible)
  3. Freeze in ice cream maker according to manufacturer's directions
Chocolate Cookies:
  1. Preheat oven to 350ºF and line baking sheets with parchment paper
  2. Whisk together flour, cocoa powder, and baking soda in a medium bowl
  3. In a mixer bowl, beat together butter, sugar, salt, and vanilla until light and fluffy, about 4 minutes
  4. Beat in egg yolks until well combined, scraping down sides of bowl as necessary
  5. Add the flour mixture and the chopped chocolate and mix just to combine
  6. Gather the dough into a disc, wrap well in plastic, and refrigerate 30 – 45 minutes
  7. Roll the dough 1/4-inch thick on a lightly floured surface and cut into rounds using a 3-inch cutter
  8. Place 1-inch apart on prepared baking sheets and bake until set, 10 – 12 minutes, then transfer to cooling racks and let cool completely
Cocoa Nib Sugar:
  1. Place the cocoa nibs and sugar in a food processor work bowl and process into fine particles
Assemble Ice Cream Sandwiches:
  1. Place a scoop of ice cream on the flat sides of 8 cookies, then top with a second cookie and press lightly to flatten the sandwich
  2. Place sandwiches on a baking tray and freeze 15 minutes and then roll the edges of the sandwiches in cocoa nib sugar
  3. Return sandwiches to the freezer for an additional 15 – 45 minutes
  4. Remove from freezer and serve - let frozen sandwiches sit at room temperature 5 minutes before serving
  5. If not serving immediately, wrap individual sandwiches in plastic wrap, place in resealable freezer bag, and return to freezer