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Mocha Ice Cream Sandwiches With Macadamia Nut Hawaiian Vintage Chocolate Chunk Cookies

  • Yield: 3 1/2 cups


  • 4 ounces Hawaiian Vintage Chocolate semi-sweet chocolate, chopped
  • 2 cups heavy cream
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1 tablespoon instant coffee powder
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces Hawaiian Vintage Chocolate semi-sweet chocolate, coarsely chopped
  • 3/4 cup roughly chopped macadamia nuts*
  • 6 scoops Mocha Ice Cream
  • 1 cup toasted sweetened coconut flakes
  • 1 dozen Macadamia Nut-Hawaiian Vintage Chocolate Chunk Cookies


  • In the top of double boiler set over medium high heat, melt the chocolate. Remove from the heat.
  • In a medium saucepan, bring the cream to a gentle boil. Remove from the heat.
  • In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170°F on an instant-read thermometer, 3 to 5 minutes.
  • Remove the pan from the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the melted chocolate and vanilla. Pour into a container and cover with wax paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.
  • When cold, pour into the bowl of an ice cream machine. Churn and freeze according to manufacturer’s instructions. When the ice cream has come together, transfer to an airtight container and place in the freezer until ready to serve.
  • MACADAMIA NUT HAWAIIAN VINTAGE CHOCOLATE CHUNK COOKIE: Preheat the oven to 350°F. Grease a baking sheet and set aside. In a large bowl, cream together the butter and sugar. Add the eggs and vanilla and mix well.
  • Onto a sheet of wax paper or into a bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the egg mixture and mix well. Fold in the chocolate and nuts.
  • With a 1/4-cup scoop, portion out the dough onto the baking sheet, leaving 2-inches between each piece. Bake until the edges are golden brown but the centers are still slightly soft, 12 to 15 minutes. Remove from the oven and cool on the baking sheet for 5 minutes. With a spatula transfer to a wire rack and let cool before assembling the ice cream sandwiches.
  • Yield: 1 dozen large cookies
  • *NOTE: If the nuts are salted, rinse under cold running water and pat dry before using
  • TO ASSEMBLE THE ICE CREAM SANDWICHES: Let the ice cream soften at room temperature until a spreadable consistency, about 5 minutes.
  • In a shallow dish, spread the toasted coconut.
  • Place one 1/2-cup scoop of ice cream in the center of 6 cookies. Press down on the ice cream with the scoop to push the ice cream out to the cookies’ edges. Top with the remaining cookies, pressing together to form sandwiches. With a butter knife, smooth the ice cream around the edges. Roll the sandwiches in the toasted coconut and place on a baking sheet. Freeze until just firm, about 10 minutes before serving. (Or, wrap tightly in plastic wrap and keep frozen until ready to serve.)
  • Yield: 6 sandwiches