Coffee & Beignet Ice Cream Sandwiches

Coffee & Beignet Ice Cream Sandwiches // Glazed & Confused

I think about food a lot. Actually, I'm thinking about food at least 90% of the time. The other ten percent of my brain activity is taken up by "more important" things (emphasis on the air quotes) like college, my future, what I'm going to wear tonight... But don't worry, my constant food thoughts aren't of the unhealthy variety. (You know, like thinking about eating all of the food ever. Actually, I do that sometimes, too.) Instead, I'm usually dreaming about what I can do with food. 

New Orleans Beignets // Glazed & Confused
New Orleans Beignets and Cafe Au Lait // Glazed & Confused

The other day I had an epiphany. In the midst of an intense New Orleans dessert brainstorm sesh, I came to the conclusion that if I was held at gunpoint and forced to crown one local dish as the quintessential New Orleans sweet, I'd probably pick beignets. I mean really, what's better than little squares of fried dough drowning in a sea of powdered sugar. (Nothing.) Naturally, my food-obsessed brain then started thinking about the beignet's liquid lover, a piping hot cafe au lait perfectly balanced with a hint of chicory. And then, bam! The idea came to me: beignet ice cream sandwiches. And the rest is history. 

Though research of the interwebs shows that nobody has ever done such a thing. Call me a trendsetter. *hairflip*

Coffee & Beignet Ice Cream Sandwiches // Glazed & Confused
Coffee & Beignet Ice Cream Sandwiches // Glazed & Confused

Let's talk about this coffee ice cream. Nigella Lawson is pretty much a miracle worker, considering that she shared her secret to making creamy, soft, delicious ice cream at home without using an ice cream maker. I even have an ice cream maker, but this ice cream is so good that I've decided to skip out on making the real stuff. Only four ingredients, a whisk, and just a few hours chilling away in the freezer before you are left with the creamiest, richest, amazing-est coffee ice cream ever made. Too easy, almost. 

Sandwich that stuff in between homemade beignets and you're set. One bite and I'm instantly transported to one of my countless childhood powdered sugar fights at Cafe du Monde in the French Quarter. That's nostalgia alright. 

Coffee & Beignet Ice Cream Sandwiches // Glazed & Confused

One-Step, No-Churn Coffee Ice Cream

(the amazing Nigella method! makes 1 pint)

  • 1 1/4 cup heavy or double cream, well-chilled
  • 2/3 cups sweetened condensed milk
  • tablespoons instant espresso powder
  • tablespoons espresso liqueur (I used Kahlua) 

Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.

Freeze for at least 6 hours, or overnight. Serve straight from the freezer.

Cafe du Monde-style Beignets 

  • one 0.25 oz packet (2 1/4 teaspoons) active dry yeast

  • 1 1/2 cups warm water 

  • 1/2 cup granulated sugar

  • 1 teaspoon salt

  • 2 eggs

  • 1 cup evaporated milk

  • 7 cups all-purpose flour

  • 1/4 cup shortening

  • vegetable oil (for frying)

  • confectioners' sugar (for dusting)

In a large bowl, dissolve yeast in the warm water. Once dissolved, add the sugar, salt, eggs, and evaporated milk. Mix well. Add in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover the dough with plastic wrap and refrigerate for up to 24 hours. (The longer, the better!)

Roll out the dough to a 1/8-inch thickness and cut into 2-1/2 inch squares. Fry the dough in hot oil (360 F). If beignets do not pop up, oil is not hot enough. Drain onto paper towels to cool. Once cool, cut beignets in half and place a scoop of the prepared coffee ice cream in between. Dust with confectioners' sugar. 

Browned Butter Mocha Brownies

If you have yet to notice, I'm on a full-fledged brownie kick. 

Ever since I made the Green Tea White Chocolate brownies that I blogged about this weekend, I've had a debilitating craving for more brownies. Recently, my mother requested that I make brownies with a coffee icing, so I began brainstorming. When she slipped away from home to go to her doctor's appointment, I decided to whip some up for a special surprise. 


These browned butter brownies are full of so much delicious, rich chocolately flavor. As if your basic brownie wasn't satisfying enough already, the addition of browned butter, espresso powder, and semi-sweet chocolate chunks. And if that didn't persuade you enough, I topped them with a creamy mocha buttercream frosting. 

These brownies are so so so delicious. I may or may not have eaten 5 of them last night when I got home. Yes, five. Oh well; they were so worth it.  


Browned Butter Brownies

  • 10 tablespoons unsalted butter
  • 1¼ cups sugar
  • ¾ cup cocoa powder
  • ½ tsp salt
  • ¼ tsp baking powder
  • 1/2 tsp espresso powder 
  • 1½ tsp vanilla extract
  • 2 large eggs, cold
  • ⅔ cup all-purpose flour 
  • 2 ounces semi-sweet chocolate, chopped

Preheat oven to 325 F. Line an 8-inch square baking pan with parchment paper. Grease the paper. 

In a medium-sized saucepan, melt butter over medium heat. Cook the butter, whisking constantly, until  golden brown. 

In a mixing bowl, stir in the sugar, cocoa powder, salt, baking powder, espresso powder and vanilla extract. Add the browned butter. Set aside the mixture to cool for 5 minutes. Add the eggs one at a time.  Mix in the flour and stir until combined. Beat vigorously for 50 strokes. Fold in the chocolate chunks.

Spread the batter in the prepared pan. Bake for about 30 minutes in the lower third of the oven. Cool the brownies in the pan. 

Mocha Buttercream Frosting

  • 2/3 cup unsalted butter, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons brewed coffee, cooled

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Gradually add the confectioners' sugar and cocoa powder. Add in the coffee and beat until combined.