Vanilla Bean Frappuccino Ice (Printer-Friendly)

Creamy vanilla bean ice cream paired with espresso-flavored cookies, delivering a rich frozen delight.

# What You'll Need:

→ Espresso Cookies

01 - 1 cup unsalted butter, softened
02 - 1 cup packed brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 2 1/2 cups all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 2 tablespoons instant espresso powder
09 - 1 teaspoon baking soda
10 - 1/2 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 pinch of salt

# How To Make:

01 - Combine milk, sugar, vanilla bean seeds and pod or paste, and salt in a medium saucepan. Heat over medium heat until sugar dissolves and mixture steams, but do not boil. Remove from heat, discard vanilla pod if using bean, and stir in heavy cream. Refrigerate for at least 2 hours until very cold.
02 - Churn cold mixture in an ice cream maker according to manufacturer instructions. Spread churned ice cream into a parchment-lined 9x13-inch baking pan to approximately 1 inch thick. Freeze until firm, at least 2 hours.
03 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
04 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer.
05 - Beat in eggs one at a time, then add vanilla extract to the butter mixture.
06 - In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
07 - Gradually add dry ingredients to wet mixture, mixing until just combined.
08 - Divide dough in half. Roll each half between two sheets of parchment paper to approximately 1/4 inch thickness. Using a 3-inch round cutter, cut out 16 cookies and place on prepared baking sheets.
09 - Bake for 10 to 12 minutes until set around the edges. Cool completely on a wire rack.
10 - Remove ice cream slab from freezer and cut into 8 rounds using the same 3-inch round cutter.
11 - Place each ice cream round between two cooled cookies and gently press together. Wrap each sandwich in parchment and freeze for at least 1 hour before serving.

# Expert Tips:

01 -
  • It tastes like a coffee shop indulgence but actually comes from your own kitchen, which somehow makes it taste even better.
  • The contrast between the slightly bitter espresso cookie and the sweet vanilla bean ice cream hits exactly right every single time.
  • Friends always ask what they're eating because they can't quite place the flavor, then their eyes light up when you explain.
02 -
  • The ice cream must be completely firm before you assemble the sandwiches, or they'll fall apart in your hands—this is not a shortcut moment.
  • Scraping real vanilla bean seeds takes an extra two minutes but creates tiny black flecks that make people think you're a professional pastry chef.
  • Don't skip cooling the cookies completely; warm cookies melt ice cream faster than you can eat, turning your sandwich into a mess.
03 -
  • Freeze your serving plates or even a cutting board for 15 minutes before eating—a cold surface keeps these from melting too fast in your hands.
  • If the ice cream slab cracks when you're cutting it, gently press the pieces together while they're still frozen and they'll hold once everything refreezes.
Go Back