Vanilla Bean Espresso Sandwiches (Printable View)

Indulge in creamy vanilla bean ice cream nestled between espresso-flavored cookies for a frozen delight.

# 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

# How To Make It:

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 is steaming, but not boiling. Remove from heat, discard vanilla pod if using bean, and stir in heavy cream. Chill in refrigerator for at least 2 hours until very cold.
02 - 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.
03 - Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
04 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
05 - Beat in eggs, one at a time, then add vanilla extract.
06 - In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
07 - Gradually add dry ingredients to wet mixture, mixing until just combined.
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 to 12 minutes, until set around the edges. Cool completely on a wire rack.
10 - Remove ice cream slab from freezer and cut into 8 rounds using the same 3-inch cutter.
11 - 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 Advice:

01 -
  • They taste like the frozen drink you crave, but you can actually hold them in your hand without a cup.
  • Homemade ice cream paired with espresso cookies creates a flavor combination that store-bought versions just can't match.
  • The whole project feels fancy enough to impress people, but the steps are straightforward enough that you won't panic halfway through.
02 -
  • Your espresso powder must be instant espresso, not ground espresso beans or instant coffee—the flavor is completely different and you need that specific bitter note to balance the vanilla sweetness.
  • If you don't have an ice cream maker, you can absolutely freeze the base in a shallow dish and stir it every thirty minutes for about three hours until it reaches a soft-serve consistency, then assemble your sandwiches—it works, though the texture won't be quite as creamy.
03 -
  • If your ice cream gets too soft while you're cutting rounds, pop it back in the freezer for fifteen minutes and your cutter will glide through cleanly instead of dragging and melting.
  • Wrap your finished sandwiches individually in parchment paper and store them in a freezer-safe container—they'll last up to two weeks this way and you'll have fancy frozen treats ready whenever you want them.
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