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Coffee Chocolate Chip Ice Cream Sandwiches
From the cookbook:
Modern Comfort Food
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- 1 pint coffee chocolate chip gelato or ice cream, such as Talenti
- 8 chocolate chip cookies, such as Tate’s
- ½ cup Heath English Toffee Bits
Leave the gelato at room temperature for about 15 minutes, until it’s soft enough to scoop but not melting. Place 4 cookies, flat sides up, on a cutting board and, using a standard (2¼-inch) ice cream scoop, put one rounded scoop of gelato on each cookie. Place the 4 remaining cookies, flat sides down, on each scoop of gelato and press lightly until the gelato spreads to the edges of the cookies.
Put the toffee bits on a small plate and, working quickly, roll the edge of each sandwich in the toffee bits, using your hand to fill in the spaces with extra toffee. Immediately, place the sandwiches in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.
Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved
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From the cookbook
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
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