Vanilla Bean Frappuccino Sandwich (Print view)

Creamy vanilla bean ice cream layered with rich espresso cookies creates a decadent frozen treat.

# List of Ingredients:

→ 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

# Step-by-Step 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, discard vanilla pod if using whole bean, and 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 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 thickness. Freeze until firm, at least 2 hours.
04 - 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.
05 - 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.
06 - 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.
07 - Bake for 10 to 12 minutes, until set around the edges. Cool completely on a wire rack.
08 - Remove ice cream slab from freezer and cut into 8 rounds using the same 3 inch round cutter.
09 - Place each ice cream round between two cookies and gently press together. Wrap each sandwich in parchment paper and freeze for at least 1 hour before serving.

# Expert Suggestions:

01 -
  • They taste like that perfect frappuccino moment but you can actually taste the vanilla and coffee individually instead of blended into sweetness.
  • Making your own ice cream means you control how creamy and real it tastes, which is a game-changer compared to anything store-bought.
  • Homemade cookies stay chewy on the inside while the edges crisp up just enough to give you textural contrast with every bite.
02 -
  • If your cookies are too thin or crispy, you didn't have enough brown sugar in the dough, but if they're cakey, you packed down your flour or added too much of it when measuring.
  • The ice cream base must be completely cold before churning or it won't freeze properly, and this is non-negotiable even when you're excited and want to speed things up.
03 -
  • Keep your ice cream slab in the freezer until the last possible moment before cutting, and use a warm, dry knife dipped in hot water and wiped clean between cuts for clean rounds that don't crumble.
  • Bake your cookies the day before you plan to assemble the sandwiches so they're completely cool and you're not fighting warm dough while trying to work with cold ice cream.
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