Vanilla Bean Frappuccino Sandwich (Printable Version)

Creamy vanilla bean ice cream sandwiched by rich espresso cookies for a decadent frozen indulgence.

# Components:

→ 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, but does not boil. Remove from heat and discard vanilla pod if using bean. Stir in heavy cream.
02 - Place the ice cream base in the 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 approximately 1 inch thick. 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.
06 - Beat in eggs one at a time, then add vanilla extract.
07 - In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
08 - Gradually add dry ingredients to wet mixture, mixing until just combined.
09 - 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.
10 - Bake for 10 to 12 minutes, until set around the edges. Cool completely on a wire rack.
11 - Remove ice cream slab from the freezer and cut into 8 rounds using the same 3 inch cutter.
12 - Place each ice cream round between two cookies and gently press together.
13 - Wrap each sandwich in parchment paper and freeze for at least 1 hour before serving.

# Expert Tips:

01 -
  • They taste like a gourmet coffee shop treat but come from your own kitchen, no drive-thru required.
  • The espresso-cocoa cookies provide that bitter-sweet contrast that makes vanilla ice cream taste even creamier.
  • Once frozen, they're grab-and-go decadence that keeps in the freezer for whenever you need something impressive.
02 -
  • The ice cream must be completely cold before churning, or it won't freeze properly in the machine and will come out soupy no matter how long you churn it.
  • Cookies need to cool completely before assembly, otherwise the warm cookies will start melting your ice cream immediately.
  • If you don't have an ice cream maker, spread your cold base in a shallow dish and stir it every 30 minutes for about 3 hours until it reaches soft-serve consistency, then spread it into the pan to freeze solid.
03 -
  • Toast your espresso powder in a dry skillet for 30 seconds before mixing if your espresso tastes flat—toasting deepens the flavor considerably.
  • Use a kitchen scale for flour and sugars if you have one, since it's more accurate than measuring cups and prevents the dense, tough cookies that come from packed flour.
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