Vanilla Bean Frappuccino Sandwich (Printable Version)

Creamy vanilla bean ice cream paired with espresso cookies for a decadent 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 - 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 steams, without boiling. Remove from heat and discard vanilla pod if using whole bean. Stir in heavy cream and chill in refrigerator for at least 2 hours until very cold.
02 - 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 thick. Freeze until firm, at least 2 hours.
03 - 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.
04 - Divide dough in half. Roll each half between two sheets of parchment paper to approximately 1/4 inch thickness. Using a 3 inch round cutter, cut out 16 cookies. Place on prepared baking sheets and bake for 10 to 12 minutes until set around edges. Cool completely on a wire rack.
05 - Remove ice cream slab from freezer and cut into 8 rounds using the same 3 inch cutter. 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 -
  • They taste like an upscale coffee shop dessert but cost a fraction of the price, and you get bragging rights for making them yourself.
  • The espresso cookies stay crispy on the outside while cradling ice cream that doesn't melt in thirty seconds flat.
  • You can prep everything in stages, so there's no panic-baking or last-minute scrambling.
02 -
  • Don't skip chilling the ice cream base—I once tried to churn warm custard and ended up with grainy, icy results that tasted like disappointment.
  • The cookie dough thickness matters more than you think; roll to exactly 1/4 inch or they'll either be too cakey or too thin to hold the ice cream without cracking.
03 -
  • Use a slightly warm 3-inch cutter dipped in water to cut the ice cream—it glides through cleanly without shattering the frozen block.
  • Make double the cookie dough and freeze half unbaked; you can bake fresh cookies whenever the mood strikes and always have assembled sandwiches ready to go.
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