Briefly chilling the bowl keeps the cream cold, making it
easier to whip. Crush the espresso beans one at a time so they
don't stick together. Cookies are perfect for dipping; we used
thin chocolate-covered wafer sticks.
The Italian tradition of dousing desserts with hot espresso becomes especially cooling in this swank cookies-and-cream concoction, with silky espresso ice cream and frozen vanilla whipped cream bolstering crunchy biscotti and chocolate-coated coffee beans.