Vanilla Bean Frappuccino Sandwiches (Printer-friendly)

Soft coffee cookies paired with creamy vanilla bean ice cream for a luscious frozen treat.

# 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 bowl, cream together softened butter, light brown sugar, and granulated sugar until mixture is light and fluffy, approximately 3 minutes.
03 - Beat in eggs one at a time, ensuring each is fully incorporated. Add instant espresso powder and vanilla extract, mixing until combined.
04 - In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
05 - Gradually fold dry ingredients into wet ingredients, stirring until just combined without overmixing.
06 - Drop dough by rounded tablespoons onto prepared baking sheets, spacing each 2 inches apart. Flatten slightly with palm of hand.
07 - Bake for 10 to 12 minutes until edges are set but centers remain soft. Cool completely on wire rack.
08 - In a medium saucepan, combine heavy cream, whole milk, granulated sugar, vanilla bean seeds with pod, and salt. Heat over medium heat until sugar dissolves and mixture steams, avoiding boiling. Remove vanilla pod if used.
09 - Cool mixture to room temperature, then transfer to ice cream maker and churn according to manufacturer instructions. Transfer to container and freeze until firm, approximately 2 hours.
10 - Place single scoop of ice cream on flat side of one cookie, top with second cookie, and gently press together. Repeat with remaining cookies and ice cream.
11 - Freeze assembled sandwiches for minimum 30 minutes before serving to achieve optimal texture.

# Expert Advice:

01 -
  • It captures that café indulgence without needing to leave your house or wait in line.
  • The contrast between soft, barely-set cookies and creamy vanilla bean ice cream is absolutely addictive.
  • You'll impress people by serving homemade ice cream sandwiches that taste nothing like the grocery store version.
02 -
  • Don't skip the cooling step for the ice cream base; warm custard will produce grainy, icy results that disappoint.
  • The cookies need to cool completely before assembly, or the ice cream will melt unevenly and the whole sandwich will be slippery.
03 -
  • Room temperature eggs and softened butter mix faster and more smoothly than cold ones, saving you time and frustration.
  • A small cookie scoop ensures uniform sandwiches and makes assembly faster and neater than using a spoon.
Return