Vanilla Bean Espresso Sandwich (Printable Version)

Decadent vanilla bean ice cream with espresso cookies creates a creamy, frozen indulgence.

# 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

# Directions:

01 - Combine milk, sugar, vanilla bean seeds and pod or paste, and salt in a medium saucepan. 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 base to refrigerator and chill for at least 2 hours until very cold.
03 - Churn mixture in an ice cream maker according to manufacturer instructions. Spread churned ice cream into a parchment-lined 9 by 13 inch baking pan to approximately 1 inch thickness. Freeze until firm, at least 2 hours.
04 - Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
05 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer.
06 - Beat in eggs one at a time, then add vanilla extract to the butter mixture.
07 - In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
08 - Gradually add dry ingredient mixture to wet mixture, stirring until just combined.
09 - Divide dough in half. Roll each half between two sheets of parchment paper to approximately 1/4 inch thickness.
10 - Using a 3-inch round cutter, cut out 16 cookies from the rolled dough. Place cookies on prepared baking sheets.
11 - Bake for 10 to 12 minutes until set around the edges. Cool completely on a wire rack.
12 - Remove ice cream slab from freezer and cut into 8 rounds using the same 3-inch cutter.
13 - Place each ice cream round between two cookies and gently press together.
14 - Wrap each sandwich in parchment paper and freeze for at least 1 hour before serving.

# Additional Tips::

01 -
  • That perfect moment when cold ice cream meets warm espresso flavors, and your taste buds actually gasp.
  • You can make a batch on Sunday and have fancy frozen treats ready all week without the guilt of store-bought.
  • The homemade vanilla bean ice cream is silky and real in a way that store versions just can't match.
02 -
  • If your ice cream base isn't properly chilled, it will churn into something more like soft-serve sorbet, which sounds nice but won't hold together in a sandwich.
  • Don't skip rolling the dough between parchment sheets because you'll end up fighting sticky dough and uneven thickness.
  • Room temperature eggs are not negotiable if you want a smooth, well-emulsified dough that rises properly.
03 -
  • Dip the cookie cutter in hot water and wipe it dry between cuts to prevent sticking and ensure clean edges.
  • If your cookies crack when you press them together with ice cream, they were slightly overbaked, so knock a minute off next time.
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