Coffee Ice Cream Sandwiches (with a Decaf Option for Everyone)

Looking for a crowd-pleasing, coffee-inspired treat this 4th of July? These Coffee Ice Cream Sandwiches are the answer. They’re sweet, creamy, and packed with rich coffee flavor—thanks to a simple no-churn coffee ice cream made with Peet’s.

Use regular coffee (we love them made with Baridi Blend) for a buzz-worthy dessert or swap in decaf Decaf Big Bang (or your decaf of choice), so even the little ones can join the celebration.

No ice cream maker required, just a love of coffee and a taste for summer fun.

COFFEE ICE CREAM SANDWICH RECIPE

Makes 6–8 sandwiches

Ingredients

For the coffee ice cream:

1 cup sweetened condensed milk
1 cup brewed Peet’s coffee or decaf (cooled to room temp)
2 teaspoons vanilla extract
Pinch of salt
2 cups heavy whipping cream

For the sandwiches:

12–16 cookies, homemade or storebought chocolate or chocolate chip
Mini chocolate chips, sprinkles, crushed nuts for rolling, optional

Directions

1. In a mixing bowl, combine sweetened condensed milk, cooled coffee, vanilla extract, and a pinch of salt.

2. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the coffee mixture until fully combined.

3. Pour the mixture into a loaf pan or airtight container. Smooth the top and freeze for at least 6 hours or overnight.

4. Scoop about ¼ cup of the frozen coffee ice cream onto the flat side of one cookie. Top with another cookie and gently press to sandwich. Roll edges in sprinkles or crushed nuts if desired. Return to freezer to firm up before serving.

5. Enjoy immediately or store in the freezer for up to a week. Great for July 4th backyard fun—especially if made with decaf so kids can join in.