Espresso Tiramisu Ice Cream Sandwiches

Ingredients

Chocolate sandwich cookies

• ½ cup (113 g) unsalted butter, softened
• ½ cup (60 g) powdered sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup (130 g) all-purpose flour
• ¼ cup (20 g) unsweetened cocoa powder
• ¼ tsp fine salt

Frozen espresso center

• 8 oz (225 g) mascarpone, cool but not ice-cold
• ½ cup (150 g) sweetened condensed milk
• 2 tsp instant espresso powder
• 1 tbsp hot water
• 1 cup cold heavy cream
• ¼ cup (40 g) finely chopped dark chocolate
• 1 tsp unsweetened cocoa powder, for the finish

Equipment

8-inch square pan, parchment, mixer, rolling pin, baking sheet

Allergens: Milk, wheat, egg; check chocolate labels. Contains caffeine.

Step by step

1. Line the 8-inch pan with parchment. Dissolve the espresso powder in the hot water and cool completely. Beat mascarpone and condensed milk on low speed until smooth, then mix in the cooled espresso. Whip the heavy cream to soft peaks in a separate bowl and fold into the mascarpone mixture with the chopped chocolate.
2. Spread the filling evenly in the lined pan, cover, and freeze for at least 6 hours until firm enough to cut. This is a no-churn frozen cream filling, so it softens quickly after slicing.
3. For the cookies, beat the butter and powdered sugar until smooth. Mix in the egg yolk and vanilla. Sift together the flour, ¼ cup cocoa, and salt, then stir into the butter mixture to make a soft dough.
4. Roll the dough between parchment into an 8-by-16-inch rectangle, approximately ⅛–3⁄16 inch thick. Chill for 20 minutes. Heat the oven to 350°F (175°C). Cut into sixteen 2-by-4-inch rectangles and separate them slightly on a lined baking sheet.
5. Bake for 10–13 minutes until the tops look dry and the edges are firm. Cool completely on the sheet, then on a rack; warm cookies will melt the filling.
6. Lift out the frozen filling and cut into eight 2-by-4-inch rectangles. Sandwich each piece between two cooled cookies. Dust the tops with the separate 1 tsp cocoa, wrap individually, and freeze for 30 minutes to set. Let stand 3–5 minutes before eating.

The Devotti twist: Espresso goes into the frozen center rather than soaking the cookies, preserving the chocolate-cookie bite.

Make ahead and storage

Keep individually wrapped in the freezer for up to 2 weeks. Serve directly from the freezer after a short temper at room temperature.

Image: AI-generated recipe illustration; homemade results and presentation will vary.