Vanilla Bean Frappuccino Sandwich (Printable version)

Creamy vanilla bean ice cream paired with espresso cookies creates a decadent frozen dessert.

# Needed 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

# How to make it:

01 - In a medium saucepan, combine whole milk, granulated 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 and discard vanilla pod if using whole bean. Stir in heavy cream and chill in refrigerator for at least 2 hours until very cold.
02 - Churn chilled mixture in an ice cream maker according to manufacturer 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°F. Line two baking sheets with parchment paper. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. 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.
04 - 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.
05 - Bake for 10 to 12 minutes, until set around the edges. Cool completely on a wire rack.
06 - Remove ice cream slab from freezer and cut into 8 rounds using the same 3-inch round cutter. 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 -
  • It tastes like a barista handcrafted it just for you, but you made it in your own kitchen.
  • The contrast between the bitter-rich cookies and sweet vanilla cream creates an addictive flavor dance that keeps you coming back for another bite.
  • Once you nail the technique, you can customize them endlessly with different cookie flavors or ice cream variations.
02 -
  • Room temperature ingredients mix together far more smoothly than cold ones, especially when creaming butter and sugar—don't skip this detail.
  • If your ice cream base isn't cold enough when you churn it, the texture becomes icy and grainy rather than creamy, so that refrigeration time is actually critical to success.
03 -
  • Keep your 3-inch cutter warm under hot running water between cuts so it glides through the dough without sticking or tearing.
  • If you're making these ahead, they keep beautifully in the freezer for up to two weeks wrapped individually in parchment, so they're perfect for meal prep or unexpected guests.
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