1/2 cup dark chocolate covered espresso beans, coarsely chopped.
For the Chocolate Sable Cookies:
Whisk together the flour, cocoa powder, and baking soda into a bowl and set aside.
In another bowl, beat together the butter, sugar, salt, and vanilla until lightened, about 4 minutes.
Add the dry ingredients and grated chocolate and mix just to combine.
Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
Roll out the dough 1/2 inch thick on a lightly floured work surface. I found it’s best to do this in small pieces.
Cut out sandwich cookies with a 3? biscuit cutter. Place them at least 1 inch apart on a parchment-lined baking sheet.
Preheat the oven to 350 degrees F. Bake the cookies until they are firm, 10 to 12 minutes. Remove to a wire rack to cool COMPLETELY.
Ice Cream Sandwich Assembly:
Mix chopped dark chocolate covered espresso beans into coffee ice cream
Line an 8×8 inch baking dish with plastic wrap and spread the ice cream into it in an even layer. Cover with another layer of plastic wrap and let freeze for minimum of three hours but best to freeze overnight.
*You will need to do this part quickly* When ice cream is frozen solid, remove top layer of plastic wrap and cut out ice cream circles with your 3? biscuit cutter. Use your fingers underneath the first layer of plastic wrap to help push them out.
Sandwich the ice cream cut outs between two cookies, pushing down slightly. Return to freezer for 30 more minutes before enjoying.