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Mocha Almond Fudge Ice Cream Sandwiches

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Servings 12 ice cream sandwiches
Calories 747 kcal

Equipment

  • ice cream maker
  • 2 quarter sheet pans (9x13 inches each)
  • 1 offset spatula

Ingredients
  

Mocha Almond Fudge Ice cream

  • 340 grams whole milk (1 1/2 cups)
  • 680 grams 35% cream (3 cups)
  • 98 grams granulated sugar (1/2 cup)
  • 20 grams corn syrup (1 Tablespoon)
  • 8 grams Instant espresso powder (2 Tablespoons)
  • 10 grams vanilla bean paste or vanilla extract (2 teaspoons)
  • 1/4 teaspoon Diamond Crystal Kosher Salt
  • 94 grams roasted almonds, coarsely chopped (2/3 cup)
  • 234 grams hot fudge sauce (3/4 cup)

Chocolate Wafers

  • 210 grams all purpose flour (1 1/2 cups)
  • 63 grams Dutch process cocoa powder (3/4 cup)
  • 1/2 teaspoon Diamond Crystal Kosher Salt
  • 1/4 teaspoon baking soda
  • 3 large eggs
  • 198 grams granulated sugar (1 cup)
  • 117 grams chocolate syrup (like Nesquick) (1/3 cup)
  • 170 grams unsalted butter, melted (3/4 cup)

For Decorating

  • 115 grams chocolate covered espresso beans, coarsely chopped (2/3 cup)
  • 94 grams roasted almonds, coarsely chopped (2/3 cup)

Instructions
 

Mocha Almond Fudge Ice Cream

  • Freeze the work bowl of an ice cream maker according to the manufacturer's instructions. Usually, it needs at least 24 hours in the freezer before you start, so plan accordingly.
     
  • In a large measuring cup or bowl with a spout, whisk together milk, cream, sugar, corn syrup, espresso powder, vanilla and salt.
  • Turn on ice cream machine and pour mixture into canister. Freeze for about 20-25 minutes, until the ice cream has soft serve consistency. Add almonds during the last minute of mixing.
     
  • Warm hot fudge sauce slightly, so that it has a drizzling consistency. Set out a 9x5 inch loaf pan to transfer the ice cream into.
     
  • Drizzle ¼ of the hot fudge sauce into the empty loaf pan. Scoop ⅓ of the ice cream over the fudge sauce and smooth out with a spatula. Continue drizzling and layering ice cream until you have 3 layers of ice cream and 4 layers of sauce. Freeze for at least 4 hours, until firm.  

Chocolate Cookies

  • Adjust oven rack to middle position and heat to 350°F. Lightly spray two 9x13 inch quarter-sheet pans with non-stick cooking spray and line with parchment paper (do not grease parchment). 
  • Sift flour, cocoa, salt, and baking soda into medium bowl.
  • Beat eggs, sugar, and chocolate syrup in large bowl until light brown. Add melted butter and whisk until fully incorporated. 
  • Add dry ingredients to egg mixture. With rubber spatula, gradually incorporate dry ingredients into wet; stir until evenly moistened and no dry streaks remain. Pour half the batter into each prepared baking sheet. Use an offset metal spatula to spread batter evenly in pan. Bake until cookie springs back when touched with finger, 10 to 12 minutes. Cool in pan on wire rack 5 minutes, then run paring knife around perimeter of baking sheets to loosen.If you want the classic look of a store bought ice cream sandwich, dock the surface with a fork. Invert cookie onto work surface or large cutting board; carefully peel off parchment. Cool to room temperature, about 30 minutes. 

Assemble Sandwiches

  • Line one 9x13 inch quarter sheet pan with plastic wrap, leaving a 4 inch overhang on each of the four sides. Place one cooled chocolate cookie, upside down, onto plastic wrap.
  • Remove ice cream from freezer and let sit at room temperature for a few minutes to soften. Scoop the ice cream onto the cookie in the pan, and using an offset spatula, spread it out evenly. Top with second chocolate cookie. Cover with overhanging plastic wrap and freeze for at least 8 hours.
  • Unwrap ice cream sandwich and place on cutting board. Cut into 12 rectangles. Place ice cream sandwiches back onto baking sheet to keep frozen while you get the decorating ingredients ready to use.
  • Mix chopped chocolate covered coffee beans and chopped almonds together and place in a shallow bowl. Remove ice cream sandwiches from freezer and press the long sides of each sandwich into the crumble mixture. Wrap each sandwich in plastic wrap and store in freezer bag until ready to serve.

Nutrition

Calories: 747kcalCarbohydrates: 74gProtein: 12gFat: 48gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 146mgSodium: 294mgPotassium: 466mgFiber: 6gSugar: 46gVitamin A: 1301IUVitamin C: 0.4mgCalcium: 156mgIron: 3mg
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