These homemade caramel coffee ice cream sandwiches are my go-to summer treat. They combine a simple no-churn caramel swirl ice cream with chewy coffee cookies for a rich, caffeinated dessert. If you love coffee, these are a must-try.
Before autumn fully arrives, I wanted to share one last summer recipe — mostly because I’ll be deep into pumpkin recipes soon, and also because this dessert combines two of my favorite things: ice cream and coffee. As someone who loves coffee, I find any excuse to fold it into a dessert.
I’ve long been obsessed with my chewy coffee cookies, and they remain one of the most popular recipes on the site. Since those cookies are often made during the holidays, I wanted a lighter, summertime version and these ice cream sandwiches were the perfect result.
These treats are dangerously good. One never seems to be enough, and I keep sneaking back to the freezer for another bite — but that’s part of the fun.
What you need for no-churn ice cream
The recipe requires ingredients for both the cookies and the ice cream, but most are kitchen staples. The no-churn ice cream is delightfully simple — just sweetened condensed milk, heavy whipping cream, caramel sauce, and vanilla extract.
Mix up the caramel ice cream
Note: you’ll also need a batch of frozen coffee cookies to assemble the sandwiches.
Make the ice cream sandwiches
For pretty edges
When assembling, you can scoop the ice cream into the cookies for a casual finish, or for a cleaner look make the ice cream in a half sheet pan and use a circular cutter slightly smaller than the cookies to cut precise rounds.
Tip: wipe the cookie cutter with a wet cloth between cuts to keep the edges neat. Keep the rounds on a sheet pan in the freezer while you work so they don’t soften.
Wrap & freeze
Leftovers store well. Wrap each sandwich in plastic wrap or parchment and place them in an airtight container or freezer bag to avoid freezer burn. They keep up to one month.
Store-bought ice cream
If you prefer a shortcut, store-bought ice cream works fine. Caramel swirl or salted caramel are obvious pairings, but vanilla, coconut, or brownies-and-cream varieties also pair nicely with the coffee cookies. Anything with chocolate or nuts tastes great with the coffee flavor.
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Caramel Coffee Ice Cream Sandwiches
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Ingredients
- 1 batch chewy coffee cookies (frozen)
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch of Kosher salt
- 1 pint heavy cream, cold
- 1/3 cup caramel sauce
Equipment
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Chilled loaf pan or half sheet pan
Instructions
Coffee Cookies
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Bake the chewy coffee cookies according to the recipe, cool completely, then freeze for at least 2 hours (or up to 2 months) before assembling.
Caramel Swirl No-Churn Ice Cream
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Chill a sheet pan or loaf pan in the freezer. Whisk together sweetened condensed milk, vanilla, and a pinch of salt until smooth.
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Whip the heavy cream to stiff peaks, about 3–4 minutes. Fold 1 cup of whipped cream into the condensed milk mixture until smooth, then fold that mixture into the remaining whipped cream to form the ice cream base.
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Pour the base into the chilled pan (a sheet pan yields straight edges). Smooth the top, drizzle with caramel, and swirl gently so you have ribbons of caramel throughout.
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Freeze the pan on a flat surface about 2 hours, then cover and freeze another 3–4 hours until fully set.
Assemble the Ice Cream Sandwiches
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For neat edges: use a 2½–2¾-inch cookie cutter to cut rounds from the frozen sheet-pan ice cream, wiping the cutter between cuts and keeping rounds on a cold tray.
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Flip a frozen cookie bottom-side up, top with an ice cream round or scoop, then sandwich with another cookie and press gently to adhere. Repeat for remaining sandwiches.
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Serve immediately or wrap each sandwich in parchment or plastic and freeze in an airtight container for up to 1 month.
Notes
No-churn ice cream softens faster than churned ice cream, so work on a cold surface and return sandwiches to the freezer as you assemble them.
For extra texture, roll the exposed ice cream edges in chocolate chips, nuts, or sprinkles — toasted almonds are a favorite.
Let a sandwich sit at room temperature for 3–4 minutes before eating if you prefer a slightly softer bite.