A spin on the classic tiramisu, this ice-cream sandwich is a delight. Coffee shortbread cookies with Bailey’s mascarpone ice cream are perfect for anyone who loves tiramisu. This tiramisu ice cream sandwich is a must make.
Wrapping July up with this delicious combo. July was also #nationalicecream month, and here in San Francisco, summer means bundling up in jackets and woollies the moment the sun goes down or the fog rolls in. Nevertheless, we are always ready to be lined up at an artisanal ice cream place. If a sunny Sunday should occur, supreme patience is required for your favorite scoop at your favorite spot.
My love for no-churn ice cream rose from a decluttering I did a few years ago. I donated my ice cream machine, a juicer, a blender, and a toaster. Do any of you do purging of kitchen stuff? I didn’t want to buy any more gadgets, nor did I want them staring at me while taking precious real estate in my kitchen. I was done. However, I did love homemade ice cream.
The first time I made no-churn ice cream, coffee marzipan ice cream (which I still make every year) changed the way I looked at ice cream making. Tiramisu is one of my favorite non-Indian desserts ever, and this is my take on the classic. Although I make different flavors, this seems to be a favorites of my boys. Bailey’s tiramisu ice cream sandwich.
A tiramisu ice cream sandwich is one way you can use this Bailey’s mascarpone ice cream. As my little one said, one ice cream, three ways. They are perfect in milk shakes, and served with some masserted cherries, it is super delicious.
Bailey’s Tiramisu Ice Cream Sandwich
This ice cream is softer, creamier than plain ice cream. The Bailey’s espresso cream (EDITOR’S NOTE: not sponsored, unless Bailey’s wants to hit us up any time soon) is what is amazing in this ice cream. So make sure to freeze the sandwiches well before serving. The coffee shortbread is a take on my coffee cashew shortbread. They will soften when you take it out of the oven, leave it on the sheet for it to cool a little bit, and transfer to a wire rack.
For perfect sandwiches, first, melt the icecream, pour it in a tray which is wrapped with saran wrap or wax paper. Freeze. Use the same cutter you used for making cookies, cut out the shapes. Stuff them in between two cookies. Freeze well. Serve with some espresso, dip and enjoy!
- 2 cups heavy whipping cream
- ½ cup mascarpone cheese
- 1 (14-ounce) can sweetened condensed milk
- 3 tbsp baileys
- 1 cup softened unsalted butter or 2 sticks
- ⅔ cup white sugar or brown sugar
- 4 tbsp instant espresso powder
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- Chill the bowl that you will be whipping the cream in.
- Take the chilled bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
- In another large bowl, whisk the baileys into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
- Pour in a container and freeze for about 8 hours. If you plan to make sandwiches, pour the ice cream in a tray which is about 1 inch in thickness. Freeze. When the cookies are cooled down and ready, use a cookie cutter to cut the ice cream and sandwich them in between the cookies. This freezes well.
- In a bowl, add the soften butter, sugar and cream for 2 minutes. Add the espresso powder, salt, and all purpose flour. Using a spatula, mix well and bring it together with your hands. Wrap in saran wrap and refrigerate it for about 20 minutes.
- Preheat oven to 325 degrees.
- Take it out of the refrigerator and on a lightly flour surface, gently roll it. It might crumble, but pull it together and roll to a ¼ inch thickness. Cut out the shapes and transfer to a parchment paper lined baking sheet using an offset spatula. Bake in the middle rack of the oven for 15-17 minutes. Or until the sides are slightly brown. The cookies will still be soft, leave it on the tray for 5 minutes before transferring to a cooling rack. Cool.
- Sandwich the icecream between the cookies and freeze.
The cookie cutter is from Amazon. If you make this Bailey’s Ice cream Sandwich, let me know by tagging #foodfashionparty on social media. Check out my book MASALA AND MEATBALLS.
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Heavenly! Those homemade coffee biscuits are definitely a winner!
Thanks Angie. Love the combo too.
Oh wow, Bailey’s ice cream and coffee cookies!! These sound amazing!
Thanks so much hon.
xo
Love the flavor profile of these ice cream sandwiches and the simplicity of those cookies is fabulous, Ash… Indeed, I’m a Bailey’s fan too. Even though I only use my ice cream maker probably 5 times a year, I still keep it. I absolutely love the quality of ice cream it produces and I don’t mind the longer process. Gorgeous captures of these melty treats! xo
Thank you my dear. It definitely is creamier and the texture is definitely better. Im the opposite to a hoarder..haha.
Have a beautiful week hon.
xo