Mocha Toffee Chip Cookie Delights

1. Soften Ice Cream

Take the pint of coffee chocolate chip ice cream out of the freezer and let it sit at room temperature for about 15 minutes. This softening step is crucial because it makes the ice cream easy to scoop without melting all over the place. You know it’s ready when the gelato is soft enough to scoop but still holds its shape.

2. Prepare Cookies

While the gelato is softening, place four of the crisp chocolate chip cookies flat side up on a cutting board. Now, with a standard ice cream scoop (about 2¼-inch), scoop a generous mound of the softened gelato and place it on each of the four cookies. Take the remaining four cookies and place them flat side down on top of the gelato, pressing lightly to ensure the gelato spreads to the edges of the cookies. This light pressure helps the gelato reach the cookie edges without squishing it out completely.

3. Roll in Toffee Bits

Pour the Heath English Toffee Bits onto a small plate. Take each ice cream sandwich and roll the edges in the toffee bits, making sure to fill in any gaps with extra toffee bits to create a delicious, crunchy rim.

4. Freeze Until Firm

Place the assembled ice cream sandwiches in the freezer immediately and let them freeze until firm. This will set the ice cream and cookies together, ensuring they hold their shape. Once they are firm, wrap each sandwich well to keep them fresh, and store them in the freezer until you're ready to enjoy these delightful treats.