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Mocha Latte Ice Cream Sandwich Cookies are entirely homemade with simple ingredients and easy to follow steps. Creamy, rich mocha ‘ice cream’ (buttercream essentially) is sandwiched between two soft, chocolatey mocha cookies…I dare you to try and say no to one of these ‘ice cream’ sandwiches!
I’m a sucker for coffee ice cream and honestly coffee anything.
I like the simple pleasures in life, like the richness of coffee combined with the sweet creaminess of ice cream. However, I like the more decadent things in life, too… Like putting homemade coffee ice cream in between two chocolatey espresso flavored homemade cookies!
Ever since I first made a batch of these insanely good ice cream sandwiches, I’ve been looking for all sorts of excuses to make them again.
Friends birthday parties, movie nights at home, and entertaining guests have all been great reasons for me to make these mocha treats! And guess what? As a surprise to exactly no one, I get asked for this recipe by pretty much everyone who tries a bite.
What makes these mocha latte ice cream sandwich cookes so good, in my opinion, is that they’re not overly sweet, nor are they too bitter and rich from the coffee.
They really are the perfect balance of opposing flavors that satisfy your sweet tooth while also indulging you in the deeper flavors of espresso. So, if you’re a coffee fanatic like me, you simply MUST make these mocha latte ice cream sandwiches – you’re really missing out on the best dessert ever!
For the cookies, you’ll need:
- Flour – Just all-purpose flour is all you need to get the job done.
- Dark chocolate cocoa powder – This really gives the cookies their desired depth and rich chocolate flavor.
- Espresso powder – The key ingredient, of course! And no, don’t use instant coffee instead – it’s not as richly flavored.
- Baking soda – Baking soda helps to keep the cookies fluffy and not too dense.
- Butter – I use unsalted butter to avoid any salty flavor.
- Sugar – You will need both white granulated sugar AND brown sugar!
- Egg – It can be cold or room temperature.
- Vanilla extract – Just a splash will help add more sweetness to the rich cookies.
- Milk – I use whole milk, but skim or even oat milk should also be fine.
And for the creamy filling, here’s what to get:
- Powdered sugar – Make sure you have a sifter, too!
- Espresso powder
- Vegetable shortening – Shortening really makes the filling creamy and thick.
- Vanilla extract – Careful not to add too much, or it’ll be too sweet.
- Water – It needs to be cold.
Or make my espresso chocolate chip ice cream (store bought coffee ice cream works too)!
How long will mocha latte ice cream sandwiches stay fresh?
Truly, these treats are the most delicious when they’re very first assembled.
However, you can keep them in an airtight container in the freezer for up to 2 weeks. After that 2 week period, the cookies will begin to harden a bit too much.
What is the best method to scoop the ice cream?
I love using my large ice cream scoop which is basically my cookie scoop too. I use the largest size, which I think is about 3-4 tablespoons worth.
Run the ice cream scoop under HOT water then scoop the ice cream! It scoops and slides out with ease!
Can I make the filling chocolate instead?
Yes, but be warned – chocolate ice cream between two chocolate cookies is a lot of chocolate! If that sounds perfect to you, simply add a tablespoon of cocoa powder to the mix.
What other filling would go with this?
Vanilla would be lovely if you don’t want too much coffee flavor.
Another idea would be to do ice cream in the center if you don’t want to do the buttercream filling, either choice is great!
Homemade ice cream is the best!
Mocha Latte Ice Cream Sandwich Cookies
For the cookies:
For the creamy filling:
- 2 ½ cups (300 g) powdered sugar, sifted
- 1 tablespoon espresso powder
- ½ cup (103 g) vegetable shortening
- 1 teaspoon vanilla extract
- 2 teaspoons cold water
For the alternate filling:
- Coffee ice cream, your favorite brand
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a small bowl combine flour, cocoa powder, 2 Tablespoons espresso powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream together butter and sugars until light and fluffy. Add egg and vanilla and mix until incorporated. Turn mixer to low and slowly add in the flour mixture.
- Add in milk. Refrigerate batter for one hour.
- Preheat oven to 350 °F (177 °C). Drop dough in 1 Tablespoon sized drops onto a parchment lined baking sheet. Bake for 11-13 minutes until set. Cool completely.
To make the filling:
- Beat together powdered sugar, 1 Tablespoon espresso powder, shortening, and vanilla. Mixture will seem dry at first. Add cold water until mixture becomes spreadable.
- Roll 1 teaspoon of filling into a ball. Smoosh between two cookies. Alternatively, if using ice cream, scoop a giant scoop and smoosh between two cookies. Enjoy.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.