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Vanilla Bean Ice Cream Sandwiches Recipe
Ben Carraoli

Vanilla Bean Ice Cream Sandwiches Recipe

I still remember the first time I made these vanilla bean ice cream sandwiches at home, thinking they might be complicated—but they turned out surprisingly simple. When I took my first bite, the creamy vanilla ice cream paired with soft, chewy cookies felt better than anything store-bought. I love how homemade ice cream sandwiches let me control the flavors and sweetness.
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Total Time 32 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 cups: Provides structure to the cookies; spoon and level it for accurate measurement.
  • Baking soda – ½ teaspoon: Helps the cookies rise slightly and stay soft instead of dense.
  • Salt – ¼ teaspoon: Balances sweetness and enhances the vanilla flavor.
  • Unsalted butter softened – ¾ cup: Using softened butter creates tender, chewy cookies; avoid melted butter.
  • Granulated sugar – ¾ cup: Gives sweetness and helps cookies spread evenly.
  • Brown sugar – ½ cup: Adds moisture and a light caramel flavor keeping cookies soft.
  • Egg – 1 large: Binds the dough and gives cookies a smooth texture.
  • Vanilla extract – 1 teaspoon: Boosts overall flavor and supports the vanilla bean notes.
  • Vanilla bean ice cream – 1½ quarts: Choose high-quality vanilla bean ice cream with visible specks for the best taste and aroma.

Method
 

  1. Start by mixing the flour, baking soda, and salt in a bowl. In another bowl, I cream the butter with both sugars until light and fluffy. Then I mix in the egg and vanilla extract until everything looks smooth and well combined.
  2. I scoop small portions of dough onto a lined baking sheet, spacing them evenly. The cookies bake until the edges are lightly golden but the centers remain soft. Once baked, I let them cool completely so the ice cream won’t melt later.
  3. I place a scoop of vanilla bean ice cream on the flat side of one cookie. Then I gently press another cookie on top, forming a sandwich. I wrap each sandwich tightly and freeze until firm.

Notes

  • I always chill the cookies before assembling; it keeps the ice cream from melting too fast.
  • Using slightly underbaked cookies gives the best soft texture once frozen.
  • I prefer premium vanilla bean ice cream because the flavor truly shines through.
  • Wrapping sandwiches individually keeps them fresh and prevents freezer burn.