Vanilla Bean Frappuccino Sandwich (Printable)

Creamy vanilla bean ice cream pairs with espresso cookies for a rich frozen treat.

# 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 is steaming, but not boiling. Remove from heat, discard vanilla pod if using bean, then stir in heavy cream. Transfer to refrigerator and chill for at least 2 hours until very cold.
02 - Pour chilled ice cream base into an ice cream maker and churn 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.
03 - Preheat oven to 350 degrees Fahrenheit. 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 minutes.
05 - Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until fully incorporated.
06 - In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
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 total. Place on prepared baking sheets.
09 - Bake for 10 to 12 minutes, until set around the edges. Cool completely on a wire rack before assembly.
10 - Remove frozen ice cream slab from freezer and cut into 8 rounds using the same 3-inch round cutter.
11 - Place each ice cream round between two cooled espresso cookies and gently press together. Wrap each sandwich individually in parchment paper.
12 - Freeze assembled sandwiches for at least 1 hour before serving.

# Expert Advice:

01 -
  • The espresso in the cookies gives you that café moment without needing a coffee machine.
  • Homemade vanilla bean ice cream tastes nothing like the store version, and once you taste it you'll understand why it matters.
  • You get to eat dessert with your hands like a normal human being, which feels rebellious in a good way.
02 -
  • The espresso powder doesn't actually taste like coffee in the finished cookie—it amplifies the chocolate and adds depth that makes people ask what the secret ingredient is.
  • If your ice cream layer is too soft when assembling, it'll squish out the sides and make a mess, so patience during freezing time is your friend here.
  • Rolling cookies between parchment keeps them from sticking and prevents you from adding extra flour, which would make them dry and tough.
03 -
  • Make sure your vanilla bean is actually fresh and plump—old beans look shriveled and won't have much flavor, so buy them from a place with high turnover.
  • Don't skip the complete cooling step for cookies because warm cookies are fragile, but if you're in a hurry you can assemble while they're cool to the touch and very firm.
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