Vanilla Bean Frappuccino Sandwich (Printer View)

Creamy vanilla bean ice cream between coffee-flavored soft cookies, perfect for indulgent summer moments.

# Components:

→ 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

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Dissolve instant espresso powder in hot water and set aside 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.
05 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold dry ingredients into wet mixture until just combined, avoiding overmixing.
06 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart. Gently flatten each portion with your hand.
07 - Bake for 10-12 minutes until edges are set but centers remain soft. Cool completely on wire rack before proceeding.
08 - In a clean mixing bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla bean seeds or paste, and salt until sugar is fully dissolved.
09 - Pour mixture into ice cream maker and churn according to manufacturer instructions. Transfer to freezer-safe container and freeze until firm, approximately 2 hours.
10 - Once cookies have cooled and ice cream is firm, scoop approximately 0.33 cup ice cream onto the flat side of one cookie. Place second cookie on top and gently press to evenly distribute ice cream.
11 - Wrap each assembled sandwich in parchment or plastic wrap and freeze for at least 1 hour before serving to achieve optimal texture.

# Expert Advice:

01 -
  • The coffee flavor is sophisticated but never bitter—it just whispers in the background while vanilla takes the spotlight.
  • You can make these ahead and pull them straight from the freezer whenever you need a moment of quiet joy.
  • They feel fancy enough to serve guests but come together with ingredients you probably already have.
02 -
  • Don't skip letting cookies cool completely—I learned this the hard way when ice cream started leaking everywhere, and it taught me that timing is everything in this recipe.
  • Vanilla bean paste is just as effective as split beans and far less fussy—real vanilla bean specks look beautiful but paste delivers the same flavor without the seed-hunting.
  • Your ice cream maker actually needs to be cold, so freeze the bowl or canister the night before—a room-temperature machine produces soft, sad results.
03 -
  • Use instant espresso powder, not brewed coffee—it delivers concentrated flavor without adding moisture that affects texture.
  • If you don't have an ice cream maker, soften quality store-bought vanilla bean ice cream and fold in a little heavy cream for a richer result, then freeze the assembled sandwiches for several hours.
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