COFFEE ICE CREAM
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 1/2 tablespoons instant coffee granules
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
CHOCOLATE SUGAR COOKIES
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 cups sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 stick plus 2 tablespoons butter, room temperature
1 large egg
Chocolate sprinkles (optional)
For the ice cream, in a medium bowl, use a hand mixer or a whisk to combine milk, granulated sugar and instant coffee until sugar and coffee are dissolved, about 1 to 2 minutes on low speed. Stir in heavy cream and vanilla.
Process mixture in an ice cream freezer according to appliance directions. When ice cream is done, but still soft, scoop it into 1-quart cylindrical containers and freeze until hardened (you should have about 2 quarts).
For the cookies, place all dry ingredients in a mixing bowl and beat for a couple of minutes to mix well. Add butter and egg. Beat until you have a uniform dough.
Line a baking sheet with parchment paper. Scoop out cookie dough and place 2 inches apart on the sheet. Wet your hands and gently flatten the cookies.
Bake cookies at 375 degrees and bake for about 9 minutes, turning the baking sheet around halfway through the cooking process.
Remove cookies from oven. They will be puffed up and soft, and will flatten when the air hits them. This is how it’s supposed to be. Allow cookies to cool on sheet for a few minutes, then transfer to a cooling rack and cool completely.
To assemble the ice cream sandwiches, run the 1-quart ice cream containers under warm water for a few seconds to soften. Squeeze to release ice cream from container. Cut ice cream in 3/4-inch-thick slabs and sandwich between two cookies. If desired, press chocolate sprinkles into the ice-cream sides of cookies.