Vanilla Bean Frappuccino Sandwich (Printer version)

Creamy vanilla bean ice cream sandwiched between soft coffee-flavored cookies for a refreshing summer delight.

# What You'll Need:

→ Coffee Cookies

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup light brown sugar
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 2 tablespoons instant espresso powder
07 - 2 tablespoons hot water
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon baking soda
10 - 1/4 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 - 1/4 teaspoon salt

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Dissolve instant espresso powder in 2 tablespoons hot water and allow to cool completely.
03 - In a mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg to creamed mixture and beat until fully incorporated. Mix in cooled espresso mixture and vanilla extract until combined.
05 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart. Flatten each portion slightly with your hand.
07 - Bake for 10-12 minutes until set but still soft. Cool completely on a wire rack before proceeding.
08 - In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla bean seeds or paste, and salt until sugar completely dissolves.
09 - Transfer mixture to ice cream maker and churn according to manufacturer instructions. Transfer churned ice cream to a freezer-safe container and freeze until firm, approximately 2 hours.
10 - Once cookies are cooled and ice cream is firm, scoop approximately 1/3 cup ice cream onto the flat side of one cookie. Top with second cookie and gently press to spread ice cream evenly.
11 - Wrap each sandwich in parchment or plastic wrap and freeze for at least 1 hour before serving for optimal texture.

# Expert Advice:

01 -
  • You get that Frappuccino vibe without needing a coffee machine or a trip to the café.
  • Making the ice cream yourself means you control exactly how vanilla-forward and creamy it becomes.
  • These freeze beautifully, so you can prep them days ahead and have instant dessert when guests arrive.
02 -
  • Don't overbake the cookies—they should still feel slightly soft when you pull them from the oven because they continue cooking as they cool, and you need them tender enough to bite through without crumbling.
  • Make sure your ice cream is truly firm before assembling, or your sandwiches will collapse; if you're in a rush, freeze the scooped ice cream on a sheet for 30 minutes before assembly.
03 -
  • If you don't have an ice cream maker, you can use store-bought vanilla bean ice cream and skip that step entirely—the cookies alone make these special.
  • The secret to sandwiches that don't melt before you eat them is keeping everything as cold as possible; chill your serving plates in the freezer before plating.
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