Indulge in Heavenly Homemade Tiramisu Gelato Ice Cream Sandwich Cookies

Experience the ultimate Italian-inspired pick-me-up: Tiramisu Ice Cream Sandwich Cookies, featuring creamy tiramisu gelato nestled between two delicate, homemade round ladyfinger cookies. The perfect treat to cool you down and uplift your spirits on any day.

The rich tapestry of Italian cuisine holds a special place in my heart, thanks to my dad’s side of the family. There’s a certain magic that happens when you combine classic Italian elements, and today, we’re exploring that magic with a delightful frozen dessert. We’re talking about Tiramisu, the iconic Italian dessert renowned for its layers of coffee-soaked ladyfingers and mascarpone cream, and Gelato, the Italian-style ice cream famous for its intense flavor, smooth texture, and lower fat content compared to traditional ice cream. When these two stars align, especially with a personal touch, the result is nothing short of extraordinary.

In a special collaboration with Häagen-Dazs, I’m thrilled to share this recipe for Tiramisu Ice Cream Sandwich Cookies, featuring their exquisite new Tiramisu Gelato. This isn’t just any gelato; it’s a luscious coffee-flavored dream, interwoven with delicate cocoa ladyfinger pieces, offering a symphony of textures and tastes in every bite. Given that tiramisu and ladyfingers are a match made in culinary heaven, and ice cream is synonymous with joyful indulgence, it was only natural to craft homemade round ladyfinger cookies to perfectly sandwich this decadent gelato, creating an irresistible pick-me-up treat.

The Art of Ladyfingers: A Journey from Frustration to Triumph

Let’s delve into my rather complex relationship with tiramisu, specifically when it comes to crafting its foundational element: the ladyfingers. My love for eating tiramisu is boundless. The intricate dance of rich coffee, the tender chew of the cookies, and the creamy embrace of mascarpone cheese – it’s a flavor profile I adore, almost as if coffee truly runs in my veins! However, the “hate” aspect of this relationship stems entirely from my past struggles with making ladyfingers from scratch.

A few years ago, when I ventured into creating a Strawberry Tiramisu, my initial attempt at ladyfingers was, to put it mildly, a disaster. I learned the hard way that not beating the egg yolks long enough can lead to a flat, uninspired batter. Feeling utterly defeated, I headed to several local stores, only to discover that ready-made ladyfingers were nowhere to be found. With no other option, I returned to my kitchen, determined to conquer them. My second batch was promising, but then, a moment of inattention led to them being unfortunately burnt. Such is the life of a baker!

But this time, for these Tiramisu Ice Cream Sandwich Cookies, I refused to let ladyfingers get the best of me. Nope, not a chance. I was committed to mastering them. Drawing inspiration from a trusted source, Joy Of Baking’s recipe, I embarked on the mission, fully intending for them to be absolutely perfect. And with perseverance and a little more careful execution, I’m proud to say, they were almost there!

Crafting the Perfect Cookie Sandwich

Indeed, my ladyfingers turned out beautifully! While my piping skills might still need a tiny bit of refinement – a few more practice rounds, perhaps – I successfully produced perfectly round ladyfingers, practically begging to be filled. The brilliant idea struck me: instead of the traditional long ovals, piping them into circles would create the ideal shape for these ice cream sandwiches. This innovative approach transformed a classic component into a functional and visually appealing cookie for a frozen treat.

Ultimately, a few minor imperfections in shape didn’t matter much. The beauty of these sandwiches is that once assembled, they are elegantly dusted with cocoa powder, which not only adds to their authentic tiramisu flavor but also charmingly disguises any less-than-perfect piping. Besides, with such a delightful combination of flavors and textures, you’ll undoubtedly devour your sandwich long before you even have a chance to scrutinize any minor cosmetic details. The focus here is entirely on the exquisite taste and the refreshing experience.

The Delight of Gelato: Häagen-Dazs Tiramisu and Beyond

One characteristic that immediately stands out with Häagen-Dazs’ gelato, particularly their Tiramisu flavor, is its distinct texture and melting speed compared to traditional ice cream. Unlike denser, harder ice creams that often require a waiting period to soften, gelato melts much quicker. This isn’t a drawback; it’s a feature! It means you can take the pint straight from the freezer and almost instantly dive in with your spoon, experiencing its rich, creamy goodness without delay. This quicker melting also contributes to gelato’s incredibly smooth and luxurious mouthfeel, which is often creamier than typical ice cream due to less air being incorporated during churning.

The Tiramisu Gelato itself is a masterpiece. It captures the essence of the classic Italian dessert with its robust coffee flavor, elegantly balanced sweetness, and intriguing pieces of cocoa ladyfinger mixed throughout. Every spoonful is like a deconstructed tiramisu, ready to be reimagined into our sandwich cookies. And for those who might not be ardent coffee enthusiasts, fear not! Häagen-Dazs offers a delightful array of other gelato flavors to explore. You might fall in love with their Caramelized Banana Chip, a wonderfully unique flavor that tastes uncannily like a real, perfectly ripe banana (but, you know, frozen and intensely creamy). Other excellent choices include the nutty and sophisticated Pistachio and the refreshingly tangy Pomegranate Swirl Gelatos. Each offers a distinct and delightful experience, ensuring there’s a perfect gelato for every palate and every ice cream sandwich creation.

Assembling Your Tiramisu Masterpiece

The beauty of these Tiramisu Ice Cream Sandwich Cookies lies not just in their incredible flavor but also in their simple, yet satisfying, assembly. Once your homemade round ladyfingers are perfectly cooled and your gelato has been briefly softened and then refrozen into a firm slab, the magic truly begins. Using a cookie cutter, you’ll easily punch out perfect circles of gelato, ready to be nestled between two of your tender ladyfinger cookies.

The final touch, a delicate dusting of cocoa powder, not only enhances the tiramisu aesthetic but also elevates the flavor, adding a subtle bitterness that perfectly complements the sweet and creamy gelato. These sandwiches are not just desserts; they are an experience, a delightful fusion of classic Italian flavors transformed into a refreshing, handheld treat. They are ideal for a summer gathering, a celebratory occasion, or simply as a comforting pick-me-up on a warm afternoon. Serve them slightly firm for a satisfying bite, or let them sit for a few minutes for a softer, more yielding texture that melts in your mouth. Either way, they are guaranteed to impress and satisfy.

Tiramisu Ice Cream Sandwich Cookies

Yield:
10 sandwiches

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.

Ingredients

• 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

Instructions

1. Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper. On each parchment paper, draw out 2.5 inch (6.5 cm) circles, leaving some space between them. Flip the paper over so the marked side is facing the cookie sheet. This prevents pencil marks from transferring to your cookies.
2. In a large mixing bowl, using an electric mixer, beat together the egg yolks and 2 tablespoons of the granulated sugar until the mixture becomes thick, pale yellow, and forms ribbons when the beaters are lifted. This usually takes about 4-5 minutes. Beat in the vanilla extract until just combined. Sift the cake flour over the egg yolk mixture; do not mix it in yet, allow it to sit on top.
3. In a separate, clean large mixing bowl, beat the egg whites with clean beaters until they become foamy. Add the cream of tartar and continue beating until soft peaks form (when you lift the beater straight up, peaks will form but gently fold over). Gradually add the remaining 3 tablespoons of granulated sugar, beating continuously until stiff, glossy peaks form (the peaks will stand upright and hold their shape). Carefully fold a third of the egg whites into the egg yolk mixture until just combined. Gently fold in the remaining egg whites in two more additions, mixing only until incorporated. Be careful not to overmix, as this will deflate the delicate batter.
4. Transfer the airy batter to a pastry bag fitted with a large round tip (e.g., Wilton 1A or similar). Pipe the batter into 2.5-inch circles, using the pre-drawn circles on your parchment paper as a guide. If desired, gently smooth out the tops with the back of a spoon or an offset spatula if there are noticeable piping lines, as the cookies will bake exactly as they are piped.
5. Lightly dust the tops of the piped ladyfingers with powdered sugar using a small sieve or sifter. This helps create a slightly crispy crust. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the cookies spring back when gently touched. Immediately after removing from the oven, let them cool on the baking sheet for about 30 seconds, then carefully transfer them to a wire rack to cool completely. Prompt removal is key, as they become harder to detach from the parchment paper as they cool.
6. Meanwhile, prepare your gelato for slicing. Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal. Allow the Häagen-Dazs Tiramisu Gelato to soften slightly at room temperature for about 10-15 minutes, making it easier to work with. Spread the softened gelato evenly into the prepared pan. Smooth the top with an offset spatula. Freeze the gelato for at least an hour, or until it is firm enough to cut cleanly.
7. For assembly, once the ladyfinger cookies are completely cooled and the gelato is firm, use a 2.5-inch (6.5 cm) round cookie cutter to cut circles from the frozen gelato slab. Carefully place each gelato circle between two ladyfinger cookies, pressing gently to form a sandwich. Dust the top of each assembled sandwich with cocoa powder for an authentic tiramisu finish. For best results, freeze the assembled Tiramisu Ice Cream Sandwich Cookies for at least 30 minutes to an hour until firm before serving. Enjoy this delightful Italian-inspired frozen treat!

Notes

*To substitute for cake flour, measure out 1/2 cup all-purpose flour. Then, remove 1 tablespoon of the all-purpose flour. Replace it with 1 tablespoon of cornstarch. Sift this mixture together at least 5 times before using to ensure it is thoroughly combined and aerated. This creates a flour blend with a lower protein content, mimicking cake flour, which results in a softer, more tender cookie.

Tips for Ladyfingers: Ensure your mixing bowls and beaters are impeccably clean and free of any grease when whipping egg whites, as even a tiny amount of fat can prevent them from reaching stiff peaks. For best results, use room temperature eggs, as they separate more easily and whip up to a greater volume. Do not open the oven door during baking to prevent the cookies from deflating.

Storage: These Tiramisu Ice Cream Sandwich Cookies are best enjoyed fresh, but can be stored in an airtight container in the freezer for up to 1-2 weeks. Separate layers with parchment paper to prevent sticking.

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Explore More Delightful Desserts!

If you loved these Tiramisu Gelato Ice Cream Sandwich Cookies, you’ll surely enjoy these other frozen treats and tiramisu variations. They are perfect for satisfying your sweet tooth and cooling down on a warm day:

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.