Vanilla Bean Coffee Sandwiches (Print Version)

Soft coffee cookies layered with creamy vanilla bean ice cream create a refreshing sweet delight.

# Ingredient List:

→ Coffee Cookies

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

→ Vanilla Bean Ice Cream

10 - 2 cups heavy cream
11 - 1 cup whole milk
12 - 3/4 cup granulated sugar
13 - 1 vanilla bean, split and seeds scraped
14 - Pinch of salt

# How-To Steps:

01 - In a medium saucepan, combine milk, sugar, vanilla bean seeds and pod, and salt. Warm over medium heat until sugar dissolves and mixture is steaming, without allowing it to boil. Remove from heat, discard vanilla pod, and let cool to room temperature. Stir in heavy cream.
02 - Transfer the vanilla bean mixture to the refrigerator and chill for at least 2 hours until thoroughly cold.
03 - Process the chilled mixture in an ice cream maker according to manufacturer's instructions. Spread the churned ice cream into a 9x13-inch pan lined with parchment paper to a thickness of approximately 3/4 inch. Freeze until firm, at least 2 hours.
04 - Preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes. Beat in eggs, espresso powder, and vanilla extract until well combined.
05 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overmixing.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, gently flattening each to form 2.5-inch rounds. Bake for 10-12 minutes until edges are set but centers remain soft. Allow cookies to cool completely on baking sheets.
07 - Using a round cutter matching the diameter of the cooled cookies, carefully cut ice cream rounds from the frozen slab.
08 - Place one ice cream round between two cookies and press gently to secure. Return assembled sandwiches to the freezer for at least 30 minutes before serving.

# Helpful Tips:

01 -
  • The contrast between warm coffee flavor and cold, speckled vanilla ice cream feels like a genuine dessert surprise, not just a gimmick.
  • These actually hold together better than store-bought versions because you control the thickness and texture of each component.
  • Making your own ice cream means no weird gums or stabilizers—just cream, milk, and real vanilla bean specks you can see.
02 -
  • If your ice cream is too soft when you're cutting it, pop the whole pan back in the freezer for another 30 minutes—rushing this step means your sandwiches will fall apart or taste icy instead of creamy.
  • The cookies must be completely cool before you assemble, otherwise the heat will melt the ice cream on contact and you'll end up with a soggy mess.
03 -
  • Scrape the vanilla bean pods with a small spoon after splitting—you want to get every single seed because that's where the flavor concentration lives, and those visible specks signal quality to anyone taking a bite.
  • Keep your round cutter in warm water between cuts when portioning the ice cream; this prevents the cutter from sticking and tearing the ice cream apart.
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