Vanilla Bean Frappuccino Sandwich (Print version)

Soft coffee-infused cookies with creamy vanilla bean ice cream combine for a delightful chilled treat.

# What you’ll need:

→ Coffee Cookies

01 - 1.5 cups all-purpose flour
02 - 0.5 cup unsalted butter, softened
03 - 0.5 cup light brown sugar
04 - 0.25 cup granulated sugar
05 - 1 large egg
06 - 2 tablespoons instant espresso powder
07 - 2 tablespoons hot water
08 - 1 teaspoon vanilla extract
09 - 0.5 teaspoon baking soda
10 - 0.25 teaspoon salt

→ Vanilla Bean Ice Cream

11 - 2 cups heavy cream
12 - 1 cup whole milk
13 - 0.75 cup granulated sugar
14 - 1 vanilla bean, split with seeds scraped or 2 teaspoons vanilla bean paste
15 - 0.25 teaspoon salt

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Dissolve instant espresso powder in hot water and allow to cool to room temperature.
03 - Beat softened butter with brown sugar and granulated sugar until light and fluffy, approximately 2-3 minutes. Add egg and continue beating until fully incorporated.
04 - Mix cooled espresso mixture and vanilla extract into the butter mixture until well combined.
05 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture to wet ingredients, stirring until just combined. Do not overmix.
06 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart. Gently flatten each portion by hand. Bake for 10-12 minutes until set but still soft. Cool completely on wire rack.
07 - In mixing bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla bean seeds or paste, and salt until sugar fully dissolves.
08 - Transfer mixture to ice cream maker and process according to manufacturer instructions. Transfer churned ice cream to freezer-safe container and freeze until firm, approximately 2 hours.
09 - Once cookies are completely cooled and ice cream is firm, scoop approximately one-third cup ice cream onto flat side of one cookie. Top with second cookie and gently press to distribute ice cream evenly.
10 - Wrap each sandwich in parchment or plastic wrap. Freeze for at least 1 hour before serving to achieve optimal texture.

# Cooking tips:

01 -
  • The coffee cookies are soft and chewy, not crunchy, which means they won't shatter when you bite through melting ice cream.
  • You can make both components ahead and assemble sandwiches whenever the craving hits, making this perfect for entertaining without last-minute stress.
02 -
  • Don't skip letting the espresso-water mixture cool completely or you'll scramble your egg when you add it to the wet ingredients, and your cookies will bake up tough and weird.
  • If you don't have an ice cream maker, use really good store-bought vanilla bean ice cream and make the cookies ahead, because homemade ice cream truly does make a difference in the final texture of these sandwiches.
03 -
  • Weigh your flour if you can, because scooping and leveling introduces too much flour into the dough, which makes the cookies dense instead of tender.
  • Real vanilla beans split lengthwise and scraped with a knife give you those gorgeous black specks that actually dissolve into the ice cream, creating complexity that vanilla extract alone can never achieve.
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