Espresso Martini Ice Cream Sandwiches Recipe By Tasty

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
• Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
• Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
• Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
• Repeat steps 3 and 4 so that you have 2 thin brownie layers.
• Bake for 14 minutes.
• Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
• NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
• Take the ice cream out of the freezer and give it 5-10 minutes to soften.
• Once soft, spread the ice cream over the top of the brownie in the baking tray.
• Take the first brownie layer from the cooling rack and placing it on top.
• Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
• Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
• Quickly trim away the excess ice cream.
• Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
• Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
• Enjoy!

Steps:

• Preheat oven to 350˚F (175˚C).
• Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
• In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
• Add the baked flour and mix, and gently fold in chocolate chips.
• Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
• In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
• Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
• Freeze for 3-4 hours.
• Enjoy!

Steps:

• Prepare ice cream: Add the heavy cream and vanilla to a large mixing bowl. Whip with a hand mixer until stiff peaks form. Fold in the condensed milk and whip again until stiff. Fold in ½ cup (20 G) of Fruity Pebbles.
• Spread the ice cream across a baking sheet lined with plastic wrap to about a 1-inch (2 ½ cm) thickness. Freeze until frozen solid, at least 4 hours.
• Prepare the cereal rounds: Melt the butter in a large pot over medium heat. Add marshmallows and stir until melted and fully incorporated. Add 5 cups (200 G) cereal and mix until combined.
• Pour cereal mixture on a greased and lined baking sheet, then press the mixture down to make it more solid. Let cool at least 10 minutes.
• With a greased cookie cutter, cut out 16 rounds.
• When the ice cream is completely frozen, use the same cookie cutter to cut out 8 rounds of ice cream to fit the cereal rounds.
• Sandwich an ice cream round between two cereal rounds.
• Enjoy!

Steps:

• Fill a cocktail shaker with ice. Add the vodka, espresso, coffee liqueur, and simple syrup. Secure the lid and shake vigorously for 20 seconds.
• Strain the cocktail into a 6-ounce martini glass and garnish with the espresso beans.
• Enjoy!

Steps:

• To make the ice cream combine all ingredients in a large bowl and whisk together.
• Decant into a baking dish and freeze whilst you make your cookies.
• In a medium bowl combine flour, cocoa, espresso powder, baking soda & salt.
• In a mixer cream butter and sugars until pale and fluffy.
• Add eggs one at a time. Add vanilla.
• Reduce speed to low and slowly add flour mixture.
• Add in chocolate chips.
• Chill dough for at least 1 hour in the fridge.
• Preheat oven to 180C and line a baking sheet.
• Spread cookie dough over the baking sheet.
• Bake for 15-20mins, until edges are firm but centre is still soft.
• Cool for 10mins, then using a 3 inch round cutter, cut out perfect circles. Transfer to wire rack to cool completely.
• Take a scoop of ice cream and sandwich in between 2 biscuits. Squish down a little.
• Freeze for 1 hour.
• Remove from freezer 10 mins before serving
• Enjoy!

Steps:

• Pre-heat oven to 350ºF (180°C).
• Combine brownie mix, egg, vegetable oil, and strong coffee into a large bowl. Mix well.
• Pour batter into a parchment lined 10x15-inch (25x38 cm) baking sheet.
• Bake for about 10 minutes.
• While the brownie is baking and cooling, mix mascarpone cheese, espresso powder, and vanilla extract together in a bowl until smooth.
• In a separate bowl, whip the heavy cream and gradually add in powdered sugar.
• When the cream is whipped, add to the mascarpone cheese mixture and gently fold until homogenous.
• Take the brownie out from the baking sheet put on a flat surface, then use either a mason jar lid or a cookie cutter to cut out as many circles as you can.
• To assemble the tiramisu, alternate the cream and brownie, starting with the cream.
• Chill tiramisu in the fridge for an hour.
• To serve, dust with cocoa powder and/or espresso powder.
• Nutrition Calories: 1234 Fat: 128 grams Carbs: 23 grams Fiber: 0 grams Sugars: 21 grams Protein: 8 grams
• Enjoy!

Steps:

• Combine vodka, coffee liqueur, cream, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve.

Steps:

• In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, white sugar, and melted butter.
• Add in the eggs and vanilla, and whisk until combined.
• Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again.
• Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown.
• While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour.
• Once the cookies have baked and cooled, turn them over onto a tray.
• Place the ice cream disk on top of one half and cover with the other half.
• With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid.
• Enjoy!