Vanilla Bean Espresso Sandwiches (Print)

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

# 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 - 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 steams, without boiling. Remove from heat, discard vanilla pod if using bean, and stir in heavy cream. Refrigerate for at least 2 hours until very cold.
02 - Churn cold mixture in ice cream maker according to manufacturer instructions. Spread churned ice cream into parchment-lined 9x13-inch baking pan to approximately 1 inch thickness. Freeze until firm, at least 2 hours.
03 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
04 - In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3-4 minutes.
05 - Beat in eggs one at a time, then add vanilla extract. Mix until fully incorporated.
06 - In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt until evenly distributed.
07 - Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
08 - 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.
09 - Bake for 10-12 minutes until set around edges. Cool completely on wire rack.
10 - Remove ice cream slab from freezer and cut into 8 rounds using the same 3-inch cutter. Place each ice cream round between two cooled cookies and gently press together.
11 - Wrap each sandwich in parchment paper and freeze for at least 1 hour before serving.

# Expert Advice:

01 -
  • That perfect moment when cold, creamy vanilla hits rich espresso chocolate—it's genuinely like biting into a frozen frappuccino.
  • You get to make real ice cream from scratch, which feels fancy but tastes even better than the shortcuts.
  • These freeze beautifully, so you can prepare them days ahead and just pull them out when company arrives.
02 -
  • If your ice cream maker is old or slow, chill the bowl in the freezer for at least 30 minutes before churning, otherwise you'll end up with soft-serve instead of proper ice cream.
  • Thawing the ice cream slab for just 2–3 minutes at room temperature makes it infinitely easier to cut without shattering or creating cracks.
03 -
  • Invest in a good instant espresso powder—cheap ones taste bitter and hollow, while quality versions add genuine coffee depth without harshness.
  • If you're only making these occasionally, keep your ice cream maker bowl in the freezer always, so you're never waiting for it to freeze when inspiration strikes.
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