Tiramisu Ice Cream Sandwich Cookies
Tiramisu Ice Cream Sandwich Cookies with tiramisu gelato sandwiched between two round ladyfinger cookies. The perfect pick-me-up treat to cool you down on a hot day.
What do tiramisu, gelato, and me have in common? We are all Italian. Tiramisu is a traditional Italian dessert made of ladyfinger sponge cookies, coffee, and mascarpone cheese. Gelato is an Italian-style ice cream that contains less fat and air than traditional ice cream. And I am half Italian, thanks to my dad’s side of the family. Want to know what happens when you combine tiramisu, gelato, and me (besides an empty container?) Today I teamed up with Häagen-Dazs to bring you these Tiramisu Ice Cream Sandwich Cookies that feature their latest Tiramisu Gelato. A creamy, luscious coffee gelato with cocoa ladyfinger pieces mixed in throughout. Since tiramisu and ladyfingers go together like ice cream and summer, naturally I made round ladyfinger cookies to tie it altogether into the perfect pick-me-up treat.
Let’s talk about my love/hate relationship with tiramisu for a minute. I love eating tiramisu. The coffee, the cookies, the cheese. I practically have coffee running through my veins. So how can I possibly hate tiramisu at the same time? The ladyfingers. A few years ago, I wrote about making Strawberry Tiramisu. My first attempt at making ladyfingers failed miserably; turns out I didn’t beat the egg yolks long enough. Feeling defeated, I stopped at the store to pick up some cookies. Except no store in the area carried them. Back to my kitchen I went, whipping up a second batch. They would’ve worked too except I burned them. Sigh. This time around, I wasn’t letting ladyfingers beat me. Nope, I was going to make them (via Joy Of Baking’s recipe) and they were going to be perfect.
And they were! Almost. I still need to work a little on my piping skills, but here I had round ladyfingers, begging to be used. I had the brilliant idea to pipe them into circles instead of the traditional long ovals to make ice cream sandwiches. The appearance ultimately didn’t matter too much because you dust them with cocoa powder after assembling. Besides, you’ll finish your sandwich long before you notice any imperfections.
One thing I noticed about Häagen-Dazs’ gelato is it melts much quicker than ice cream. That’s ok though; it means you aren’t waiting for rock hard ice cream to soften. Just take the pint out of the freezer and almost instantly add your spoon. Plus it’s much creamier than traditional ice cream. And don’t worry if you’re not a coffee fan. Häagen-Dazs also has Caramelized Banana Chip, Pistachio, and Pomegranate Swirl Gelatos. I can’t get over the Caramelized Banana Chip. The banana flavor makes it taste like you are eating a real banana (except, you know, more frozen with cream).
- 3 egg yolks
- 5 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup cake flour*
- 3 egg whites
- 1/8 teaspoon cream of tartar
- 1 pint Häagen-Dazs Tiramisu Gelato
- Powdered sugar, for dusting
- Cocoa powder, for dusting
- Preheat oven to 350F. Line two cookie sheets with parchment paper. On each parchment paper, draw out 2.5 inch circles. Flip the paper over so the marked side is facing the cookie sheet.
- In a large mixing bowl, beat together the egg yolks and 2 tablespoons sugar until thick and pale yellow, about 4-5 minutes. Beat in the vanilla. Sift the cake flour on top but do not mix in - let it sit there on top.
- In another large mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form (when you pull the beater straight up, peaks will form and fall over). Gradually beat in the remaining 3 tablespoons sugar until stiff peaks form (peaks will form and not fall over). Fold the whites in the egg yolk mixture in three additions, mixing only until incorporated. Do not overmix.
- Transfer the batter to a pastry bag fitted with a large round tip and pipe into 2.5 inch circles, using the circles on your parchment paper as a guide. Gently smooth out the tops if needed (what you see is what you get, so if you see lines from piping, they'll bake like that).
- Dust the tops with powdered sugar and bake 10-12 minutes until lightly brown. Cool for 30 seconds then immediately transfer to a wire rack (the longer you let them cool, the harder it is to remove them from the parchment paper). Let cool completely.
- Meanwhile, line an 8x8 pan with parchment paper. Let the gelato soften then spread into the pan evenly. Freeze for at least an hour or until firm.
- For assembly, use a 2.5 inch cookie cutter to cut the gelato into circles. Place each circle in between two ladyfinger cookies. Dust each top with cocoa powder. Freeze until firm before serving.
*To substitute for cake flour, measure out 1/2 cup all purpose flour. Take out 1 tablespoon. Add 1 tablespoon cornstarch. Sift together 5 times before using.
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Disclosure: I was compensated by Häagen-Dazs for this recipe. As always, thank you for reading and supporting brands I work with, which allows me to bring you more recipes. All opinions, text, and photographs are my own.