Preparation

Make the ice cream

• Put an 8×8- or 9×9-inch pan in the freezer. If the ice cream was frozen after churning (or if you’re using store-bought ice cream), let it sit at room temperature for about 10 minutes to soften, then put it in the bowl of a stand mixer fitted with the paddle attachment. Add the espresso powder, and mix on low speed until just combined. (Alternatively, combine the ice cream and espresso powder in a large bowl with a silicone spatula.) Spread the ice cream in the frozen pan, cover with plastic wrap directly on the surface of the ice cream, and freeze until scoopable, about 4 hours or overnight.

Make the cookies and assemble the sandwiches

• Position a rack in the center of the oven, and heat the oven to 350°F.
• 的碗站与paddl搅拌机e attachment (or with a hand-held electric mixer and a large bowl), beat the butter and brown sugar until smooth. Mix in the molasses until smooth. Mix in the flour and salt until smooth, about 1 minute.
• Line two large rimmed baking sheets with parchment. Scoop heaping tablespoons of dough (about 11/4 inches in diameter), and place them 2 inches apart on the prepared baking sheets.
• Flatten the mounds to about 2 inches with your hand or the bottom of a glass. Bake for 10 to 12 minutes, or until the cookies have browned lightly on the edges but are still soft in the middle.
• Cool to room temperature, then refrigerate or freeze until ready to assemble the sandwiches.
• Place 12 of the cookies bottom side up on a baking sheet. Place a scoop of ice cream on top of each cookie. Top with a second cookie, and gently press down on the top cookie to adhere the sandwiches together. Assemble a few at a time, then store in the freezer until all the sandwiches are made. Freeze until ready to serve.