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If you follow me on Instagram, you will have seen that recently I was invited on an amazing trip to Detroit with Kroger and Tillamook.
I don’t think I’ve ever said, “yes!” as fast as I did when the #legenDAIRY weekend invitation was sent my way. My local Fry’s is seriously my happy place. I’m one of those weird people who actually enjoys grocery shopping!
I’ve also been a fan of Tillamook Cheese and Ice Cream for years, so I was excited to learn more about the company (and sample more products of course).
It was a lovely weekend celebrating Tillamook’s expansion of products in select Kroger stores nationwide. So now everyone can find Tillamook’s amazing dairy products in the Kroger Family of stores around the country, which is so exciting!
Sarah of Broma Bakery, Me, and Maria of Two Peas and Their Pod. I wish I could remember what Sarah was saying!!
I got to spend time with a small group of amazing food bloggers which was one of the best parts of the trip. We were totally spoiled with gorgeous tablescapes and surroundings, incredible food and drink, and fun outings like joining a candle-making class and cheese board challenges!
Every dish we were served contained Tillamook & Kroger products. It was really fun to see how creative the chefs who prepared the food were able to get. We learned a ton about Tillamook’s 100+ years of dedication to amazing dairy produced by family farmers. The fact that Tillamook is still a farmer-owned dairy co-op is incredible to me.
We got to meet a woman from Tillamook who has a total dream job: taste-testing cheese for quality control. Her job is to literally taste 500 pieces of cheese to ensure everything the company produces it up to par. What’s even cooler is that her husband is one of the dairy farmers for Tillamook, so it truly is a family business for them!
She brought a 40 pound (!) block of Tillamook cheddar and demonstrated how to taste test it. All I can say is that cheese was mighty tasty, and I may be looking into a new line of work… 😉
Everyone we met from Tillamook had a level of pride and enthusiasm for their company that you don’t often see in today’s world. They were completely transparent and open to answering any question we had. It was truly inspiring and heartening to see there are still companies that actually stand for something and treat their employees like family (because they often are!). If you’d like to see a little video of our weekend in Detroit, then click here!
Everything we ate over the weekend was beyond delightful, but my absolute favorite thing was the Tillamook Stumptown Cold Brew Coffee Ice Cream. I’m not usually a huge fan of coffee ice cream, but this stuff is next level. I knew I had to come home and find a way to use it in a recipe!
Coffee + chocolate = a match made in heaven. So I created these easy Coffee Brownie Ice Cream Sandwiches. The brownie cookies are ridiculously fudgy and take just 8 minutes to bake! The combination of flavors and textures with every bite is next level.
Since these ice cream sandwiches are pretty simple, it’s important to use high quality ingredients! I love the Simple Truth Organic Vanilla Extract in all of my baking for a sweet aromatic punch of flavor.
I hope you give this recipe a try soon.
Ice Cream Sandwich Recipe Tips
Brownie Cookies
These cookies are loaded with as much chocolate as possible! They’re super rich, fudgy, and soft. They do bake pretty flat and thin, which makes them perfect for ice cream sandwiches. Be sure to bake on parchment paper or silicone baking mats or they will stick to the pan.
Once they’re baked and slightly cooled, pop the pan of cookies in the freezer until solid. This will help them to hold their shape as you remove them from the pan and assemble the sandwiches; otherwise they’re pretty delicate.
Assembling
The trick to great ice cream sandwiches is to assemble them ahead of time. This makes for more solid, hand-held sandwiches that won’t turn into a soupy mess.
Both the cookies and ice cream should be well frozen before assembling. The Tillamook ice cream is super creamy, so it should scoop pretty easily straight from the freezer.
Pro tip: To make the sandwiches neat and pretty, I like to lie out a large sheet of plastic wrap on my work surface. Take a scoop of ice cream and place it on one side of the plastic. Stretch the other side of the plastic wrap over to cover. Use the bottom of a measuring cup or glass to press down on the scoop until it is a perfectly flattened disk that matches the diameter of the cookies. Use your hands to cup the edges to smooth them out. Then unwrap the plastic and place the ice cream disk on a brownie cookie and sandwich.
Storing & Serving
Freeze the assembled sandwiches for at least a couple hours before serving. If you’re storing for longer than a day or two, wrap each sandwich in plastic them place in an airtight container to prevent freezer burn.
Coffee Brownie Ice Cream Sandwiches
By: Tessa Arias
4 from 4 votes
Yield: 12 ice cream sandwiches
Prep Time: 20 minutes mins
Inactive Time: 1 hour hr
Cook Time: 8 minutes mins
Total Time: 1 hour hr 28 minutes mins
Review Print
Coffee Brownie Ice Cream Sandwiches feature two layers of thin but ultra rich and fudgy brownie cookies sandwiching a generous layer of creamy cold brew coffee ice cream.
Ingredients
- 12 ounces (340 grams) semisweet chocolate
- 7 tablespoons (99 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1/3 cup (42 grams) all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 (15.5 ounce) containers Tillamook Stumptown Cold Brew Coffee Ice Cream
Instructions
Preheat oven to 350°F and line baking sheets with parchment paper.
In a microwave-safe bowl combine the chocolate and butter and microwave in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs, and vanilla on medium high for about 3 minutes, or until pale yellow and ribbony. Add in the melted chocolate and gently fold with a rubber spatula until combined. Add in the flour, baking powder, and salt and stir until just combined. The dough will be more like batter in consistency.
Let rest for about five minutes to firm up slightly, then scoop 1 1/2 tablespoon portions onto prepared baking sheets spacing three inches apart. Bake for 8 minutes, or until the tops are shiny and crackled.
Let the cookies cool for 10 minutes before freezing until completely firm, at least 1 hour. The cookies can be stored in airtight containers in the freezer for up to 1 month.
To assemble, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Immediately place the sandwich in the freezer. Repeat for the remaining cookies. Freeze for at least 2 hours before serving.
To store, wrap each sandwich in plastic and place in an airtight container. Store for up to 2 weeks in the freezer. Let sit at room temperature for 5 to 10 minutes to soften slightly before serving.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Event photos by Hayden Stinebaugh.
