Vanilla Bean Espresso Sandwiches (Printable)

Creamy vanilla bean ice cream nestled between espresso-flavored cookies for a frozen delight.

# What You'll Need:

→ Espresso Cookies

01 - 1 cup unsalted butter, softened
02 - 1 cup packed brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 2 1/2 cups all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 2 tablespoons instant espresso 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

# How To Make It:

01 - In a medium saucepan, combine milk, sugar, vanilla bean seeds and pod (or paste), and salt. Heat over medium heat until sugar dissolves and mixture is steaming, but not boiling. Remove from heat and discard vanilla pod if using bean. Stir in heavy cream.
02 - Transfer ice cream mixture to refrigerator for at least 2 hours, or until very cold.
03 - Churn mixture in an ice cream maker according to manufacturer's instructions. Spread churned ice cream into a parchment-lined 9 by 13 inch baking pan to about 1 inch thick. Freeze until firm, at least 2 hours.
04 - Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
05 - Divide dough in half. Roll each half between two sheets of parchment paper to about 1/4 inch thickness. Using a 3 inch round cutter, cut out 16 cookies. Place on prepared baking sheets.
06 - Bake for 10 to 12 minutes, until set around the edges. Cool completely on a wire rack.
07 - Remove ice cream slab from freezer and cut into 8 rounds using the same 3 inch cutter.
08 - Place each ice cream round between two cookies and gently press together. Wrap each sandwich in parchment and freeze for at least 1 hour before serving.

# Expert Suggestions:

01 -
  • It tastes like a barista handed you dessert, but you made it yourself in your own kitchen.
  • The contrast between crispy espresso cookies and silky vanilla bean ice cream is the kind of thing that makes people ask for your secrets.
  • Once you realize how much cheaper homemade ice cream sandwiches are, you'll never buy them again.
02 -
  • The ice cream base must be completely cold before churning or you'll end up with a grainy, icy texture that tastes like disappointment instead of dream.
  • Don't let the cookies bake a single minute longer than 12 minutes or they'll be hard and brittle; slightly underbaked is your target because they firm up as they cool.
  • If your ice cream is too soft to cut with a cookie cutter, it didn't freeze long enough—patience here pays off in sandwiches you can actually hold without them falling apart.
03 -
  • Use a hot, dry cookie cutter dipped in cocoa powder between cuts so the dough releases cleanly without dragging and misshaping.
  • Make extra cookies and ice cream because assembling sandwiches is so much fun you'll want to make more once you realize how easy they are.
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