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Vanilla Bean Ice Cream Sandwiches

A timeless treat with buttery vanilla-bean cookies sandwiching rich vanilla ice cream, perfect for parties and everyday indulgence.

  • Total Time: 45 minutes
  • Yield: 12 sandwiches 1x

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • 1 pint vanilla ice cream, softened

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, whisk together the flour, baking soda, and salt.
  2. In a separate large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy.
  3. Beat in the eggs and vanilla bean paste until combined, then gradually add the dry ingredients and mix until just incorporated.
  4. Scoop rounded tablespoons of cookie dough onto lined baking sheets, spacing them ~2 inches apart. Bake 10–12 minutes, until edges are lightly golden. Cool completely on a wire rack.
  5. When cookies are fully cool, scoop a generous tablespoon or more of softened vanilla ice cream onto the flat side of one cookie. Top with a second cookie and press gently to spread the ice cream evenly to the edges.
  6. Wrap each sandwich tightly in parchment or plastic wrap. Freeze for at least 1 hour to firm up for easy handling and eating.

Notes

Use vanilla bean paste for visible specks and intense flavor. Don’t overbake cookies — pull them when edges are set and centers still soft.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 250
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: ice cream, dessert, sandwiches, summer treat, vanilla, cookies