Vanilla Bean Ice Cream Sandwich (Printer-friendly)

Soft coffee cookies sandwiched with creamy vanilla bean ice cream for a cool indulgence.

# What You'll Need:

→ Coffee Cookies

01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 tablespoons instant espresso powder
06 - 1 teaspoon vanilla extract
07 - 2 cups all-purpose flour
08 - 1/2 cup unsweetened cocoa powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon salt

→ Vanilla Bean Ice Cream

11 - 2 cups heavy cream
12 - 1 cup whole milk
13 - 3/4 cup granulated sugar
14 - 1 vanilla bean, split and seeds scraped or 2 teaspoons vanilla bean paste
15 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy, approximately 3-4 minutes.
03 - Beat in eggs one at a time, then add instant espresso powder and vanilla extract, mixing until fully combined.
04 - In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, stirring until just combined without overmixing.
06 - Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart and flatten slightly. Bake for 10-12 minutes until set but still soft. Cool completely on wire rack.
07 - In a medium saucepan, combine heavy cream, whole milk, granulated sugar, vanilla bean seeds with pod if using, and salt. Heat over medium heat until sugar dissolves and mixture steams, without boiling. Remove vanilla pod and cool completely.
08 - Transfer cooled mixture to ice cream maker and churn according to manufacturer instructions. Transfer to container and freeze until firm, approximately 2 hours.
09 - Place one scoop of ice cream on the flat side of a cookie, top with second cookie, and gently press together. Repeat with remaining cookies and ice cream.
10 - Freeze assembled sandwiches for at least 30 minutes before serving to achieve optimal texture.

# Expert Advice:

01 -
  • They taste like a fancy coffee shop splurge but cost a fraction of the price and taste infinitely better when made at home.
  • The soft cookie contrasts beautifully with cold vanilla ice cream, creating layers of texture that actually surprises your mouth.
  • You can make a whole batch and keep them frozen for late-night cravings without the guilt of store-bought versions.
02 -
  • Don't skip cooling the cookies completely before assembling, or you'll end up with a melted puddle of ice cream instead of a sandwich.
  • The espresso powder should taste bitter and strong when you smell it raw, and that's exactly what you want because it mellows beautifully once baked and frozen.
03 -
  • Keep your ice cream slightly softer than usual when scooping for sandwiches, as it firms right up once pressed between cold cookies and refrozen.
  • Make the cookie dough the night before and refrigerate it, which actually develops deeper flavor and makes the dough easier to handle.
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