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Ash Tyrrell

Vanilla Bean Ice Cream Sandwiches Recipe

I recently made these vanilla bean ice cream sandwiches, and I have to say—they were an absolute hit! I love how simple ingredients come together to create a dessert that feels both indulgent and homemade.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 ½ cups Use fresh, sifted flour to keep your cookies light and tender
  • Baking soda – 1 tsp Helps the cookies rise just enough without making them cakey
  • Salt – ½ tsp Enhances the sweetness and balances the flavors perfectly
  • Unsalted butter – 1 cup softened (I always use room-temperature butter; it creams better with sugar for fluffier cookies)
  • Brown sugar – ¾ cup packed (Adds moisture and a slight caramel flavor that complements the vanilla)
  • Granulated sugar – ½ cup Helps cookies crisp on the edges while staying soft in the middle
  • Large eggs – 2 Make sure they’re at room temperature to mix evenly into the batter
  • Vanilla bean paste – 1 tsp I prefer this over extract for an authentic vanilla flavor with little flecks in the ice cream
  • Vanilla ice cream – 1 pint softened (Using high-quality ice cream makes a noticeable difference in flavor)

Method
 

  1. Start by combining the flour, baking soda, and salt in a bowl. In another bowl, cream the butter with sugars until fluffy. Beat in eggs and vanilla bean paste, then gradually mix in dry ingredients until fully incorporated.
  2. Scoop cookie dough onto lined baking sheets, leaving space between them. Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden. Let them cool completely on a wire rack.
  3. Once cookies are cool, scoop a generous amount of ice cream onto one cookie. Top with another cookie and press gently to spread evenly. For cleaner edges, use a knife to smooth the sides of ice cream.
  4. Wrap each sandwich individually in parchment or plastic wrap. Freeze for at least an hour to allow ice cream to firm up for easy handling and eating.

Notes

  • I always chill the cookie dough for 30 minutes before baking; it prevents spreading and keeps cookies thick.
  • Rolling the ice cream slightly before scooping helps it stick better to cookies.
  • I use a serrated knife to trim ice cream edges for a neat, professional look.
  • Adding a pinch of sea salt on top enhances the vanilla flavor.