Vanilla Bean Ice Cream Sandwich (Printable Version)

Soft coffee cookies paired with creamy vanilla bean ice cream for a cool and tasty indulgence.

# The Ingredients 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 1/2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt

→ Vanilla Bean Ice Cream

10 - 2 cups heavy cream
11 - 1 cup whole milk
12 - 3/4 cup granulated sugar
13 - 1 vanilla bean, split and seeds scraped
14 - Pinch of salt

# Step-by-Step Instructions:

01 - Combine milk, sugar, vanilla bean seeds, and salt in a medium saucepan. Warm over medium heat, stirring occasionally until sugar dissolves and mixture steams (do not boil). Remove from heat, discard vanilla pod, and allow to cool completely. Stir in heavy cream and refrigerate for at least 2 hours.
02 - Transfer chilled mixture to an ice cream maker and churn according to manufacturer's instructions. Spread churned ice cream into a 9x13-inch pan lined with parchment paper to approximately 3/4-inch thickness. Freeze until firm, at least 2 hours.
03 - Preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs, espresso powder, and vanilla extract until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold dry ingredients into wet ingredients until just combined.
04 - Drop rounded tablespoons of dough onto prepared baking sheets, flattening each slightly to form 2.5-inch rounds. Bake for 10 to 12 minutes until edges are set but centers remain soft. Cool cookies completely on baking sheets.
05 - Using a round cutter matching the cookie diameter, cut ice cream rounds from the frozen slab. Place one ice cream round between two cookies and press gently to secure. Return assembled sandwiches to freezer for at least 30 minutes before serving.

# Additional Tips::

01 -
  • The coffee-vanilla combination tastes like a coffee shop treat you actually made yourself, and there's real magic in that.
  • You can make the components ahead and assemble whenever you want, which means less stress and more impressive moments.
  • They're showstoppers that don't require any special skills—just patience and an ice cream maker.
02 -
  • The espresso powder must be truly dissolved into the wet ingredients or you'll get bitter specks that taste chemical instead of delicious—mix thoroughly.
  • Underbaking the cookies by just a minute makes the difference between crispy and tender, so trust the look over the time and use your eyes.
03 -
  • Keep your round cutter in a glass of warm water between cuts so the ice cream doesn't stick to it, making clean rounds every single time.
  • If you notice your cookies spreading too thin during baking, your butter was too warm or your oven runs hot—chill the dough for twenty minutes next time before baking.
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