Red Velvet Affogato Ice Cream Sandwiches

You ever have a dessert that’s so good you can’t stop thinking about it? I know I’m not the only one. So a couple years ago I visited SUCCOTASH restaurant at the National Harbor in Maryland and they have a dessert called Red Velvet Affogato. I tried it and it was the best $6 I had ever spent.

There are 2 parts to traditional affogato dessert; ice cream and hot coffee or espresso. It’s traditionally made with a vanilla gelato and hot espresso. It is argued the word affogato means, drowned but many native Italians use the term to describe something that is incredibly tasty that takes your breath a way. Wow!

Red velvet affogato ice cream sandwich

Making a traditional affogato is super easy. You just pour your hot coffee over your ice cream and enjoy the warm to cold creamy coffee treat that you didn’t even know you needed. You must love coffee of course.  You can top it with any dessert you like. If you’re not into red velvet things try butter pecan cookies. So good!

So for this recipe I wanted to turn my affogato obsession into an ice cream sandwich that played with the flavors and texture of a traditional affogato. When I was at SUCCOTASH, it was served with a red velvet waffle, but I decided to substitute the waffle for fluffy/cakey cookies and combine the flavors of the coffee and vanilla ice cream. Yep, coffee ice cream!

Unlike a traditional affogato served in a mug, these ice cream sandwiches take more time to prepare. So if you’re serving this for an after dinner dessert this Friday, you definitely will want to make the ice cream on Thursday, at least. 

Okay, here we go!

Red velvet affogato ice cream sandwich

Red Velvet Affogato Ice Cream Sandwiches

Yield: 12-14
Prep Time: 40 minutes
Cook Time: 12 minutes
Additional Time: 8 hours
Total Time: 8 hours 52 minutes

Ingredients

Coffee Ice Cream

  • 2 cups of cold heavy whipping cream
  • 1 (14oz) can of sweetened condensed milk
  • 2 1/2 tablespoons of instant coffee (add more if you like it strong)
  • 2 tablespoons of warm water
  • 2 teaspoons of vanilla extract

Red Velvet Cookies

  • 1 8oz block of cream cheese, softened
  • 1 stick of butter, melted
  • 2 teaspoons of vanilla extract
  • 1 egg, room temperature
  • 1 box of red velvet cake mix (3 cups)
  • 1 cup of confectioner sugar

Instructions

PREPARING THE COFFEE ICE CREAM

  1. In a small bowl mix the instant coffee with the warm water until the crystals have dissolved. Set aside.
  2. In a large bowl whisk the heavy cream and vanilla extract until stiff peaks form. A hand mixer or standing mixer with a whisk attachment works best.
  3. Using a spatula, mix in the sweetened condensed milk and coffee until everything is combined.
  4. Spoon your mixture into a loaf pan, cover with foil, and freeze for 6-8 hours or overnight.

PREPARING THE COOKIES

  1. In a large bowl, cream the melted butter and cream cheese together until well combined and creamy
  2. Add the vanilla extract and continue to mix.
  3. Add the egg
  4. Slowly add the 3 cups of cake mix to the mixture. Mix until everything is combined and you've reached a deep red color.
  5. Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper and seal in plastic wrap. Refrigerate 1 hour or overnight.
  6. Preheat oven to 350F
  7. Line 2 baking sheets with parchment paper
  8. Unwrap cookie dough and using a sharp knife, slice the dough 1/4 inches-thick.
  9. Pour your confectioners sugar in a bowl and toss your cookie dough slices in the sugar, until evenly coated
  10. Place cookies on the baking sheet, remember you'll need 2 cookies per sandwich.
  11. Bake for 10-12 minutes
  12. Cool, completely on a wire cooling rack

ASSEMBLING THE SANDWICHES

  1. Remove the ice cream from the freezer, set aside
  2. Line up your cookies on a baking sheet or parchment paper
  3. Warm up your ice cream scoop by running it under warm water for 10 seconds, if needed
  4. Place 2 scoops of ice cream on a cookie and place the other cookie on top.
  5. Dust your sandwiches with the remaining confectioners sugar. This completely optional, but why not!
  6. Serve and enjoy!

Notes

  • I suggest preparing the ice cream sandwiches when you're ready to enjoy them.
  • The ice cream can be stored for up to 2 weeks.
  • The cookies are best enjoyed within days of baking.
  • Feel free to bake in small batches.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close
Jaylynn Little © Copyright 2020. All rights reserved.
Close