This double chocolate chip cookie espresso ice cream is the perfect dessert for anyone who loves a strong cup of coffee and rich chocolate!
Double Chocolate Chip Cookie Espresso Ice Cream
The Double Chocolate Chip Cookies
3 oz semi-sweet baking chocolate
1/4 cup butter
1/4 cup sugar
1 tsp vanilla
3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips
The Espresso Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup dark coffee beans
2/3 cup sugar
1/2 tsp salt
1 tsp vanilla
1/4 cup coffee liqueur
Baking the Cookies
Preheat oven to 350 degrees. In a small sauce pan over medium heat, combine baking chocolate and butter. Once melted, remove from heat.
In a medium sized mixing bowl, combine egg, sugar and vanilla. Once chocolate and butter mixture has cooled slightly, incorporate it into the egg and sugar mixture.
In a separate mixing bowl, sift together flour, baking soda and salt. Then incorporate into wet ingredients and fold in chocolate chips. Drop tablespoons of dough onto parchment lined baking sheet, leaving about 2 inches between each cookie. Bake for about 8 minutes. Remove from oven and allow to cool completely.
Making the Ice Cream
On a cutting board, crush coffee beans by applying pressure to them with the back of a large spoon or any flat surface. In a small saucepan, combine 1 cup of the heavy cream with the crushed coffee beans. Stir the mixture over medium-high heat until the cream begins to boil. Reduce heat to low and allow to simmer for 15 minutes. Remove from heat and allow to steep and cool completely.
In a large mixing bowl, whisk together remaining cream, milk, sugar, salt, vanilla and liqueur until sugar has dissolved. Once the coffee and cream mixture has cooled completely, pour it through a strainer to remove all crushed coffee pieces. Whisk cream into the remaining ice cream ingredients. Pour ice cream mixture into your ice cream maker and run the machine for about 25-30 minutes or until the ice cream is formed. Place ice cream in the freezer to finish freezing.
Break cookies into small pieces (leaving a few for garnishing the ice cream) and fold into espresso ice cream. Return to freezer. Once firm, scoop and garnish with whipped cream and remaining cookies.