Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coffee-Mint Chocolate Ice Cream Sandwiches 4.8 (6) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 1 hrs Total Time: 1 hrs 45 mins Yield: 22 The sandwiches can be stored in the freezer, well wrapped in plastic, for up to 3 days; let them soften at room temperature for about 15 minutes before serving. Ingredients Cookies 3 cups all-purpose flour, plus more for flattening rounds 1 teaspoon baking soda ½ teaspoon coarse salt 2 sticks unsalted butter, room temperature ¼ cup packed light-brown sugar 1 ¾ cups plus 1 ½ teaspoons granulated sugar 3 large eggs 2 teaspoons pure coffee extract, such as Trablit (available at lepicerie.com) 1 ½ teaspoons instant-espresso powder 6 ounces bittersweet chocolate, chopped and melted Cream 4 cups heavy cream 1 ½ cups packed fresh mint leaves 6 tablespoons confectioners' sugar Pinch of coarse salt Directions Cookies: Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a bowl. In another bowl, beat butter on medium-high speed until pale and fluffy, about 1 minute. Add brown sugar and 1 3/4 cups granulated sugar and beat until combined, about 1 minute. Beat in eggs, 1 at a time, then coffee extract. Reduce speed to low; gradually add flour mixture, beating until just combined. Scoop 1-ounce balls of dough with a 1 5/8-inch ice cream scoop and place 2 inches apart on parchment-lined baking sheets. Flatten each slightly with the bottom of a dry-measure cup dipped in flour. Stir together remaining 1 1/2 teaspoons granulated sugar and espresso powder in a small bowl; sprinkle mixture over rounds. Bake cookies until golden on edges, about 15 minutes. Let cool completely on a wire rack. Dip flat sides of half of cookies in chocolate (or spread chocolate on cookies). Freeze on a baking sheet, chocolate-side up, until set, 5 to 15 minutes. Cream: Meanwhile, prepare an ice-water bath. Bring cream and mint to a simmer in a small saucepan, then remove from heat; let cool completely, 30 minutes. Place in ice bath until well chilled. Transfer half of mixture to a food processor with half of confectioners' sugar and salt; purée until mint is finely chopped and cream is thick enough to scoop (check after 20 seconds). Then pulse just until whipped. Repeat with second batch. Scoop 1/4 cup whipped cream onto flat side of each coated cookie. Freeze until slightly hardened, 5 to 20 minutes. Lightly press uncoated halves on top, then freeze until semifirm, about 30 minutes, before serving. Print