Vanilla Bean Frappuccino Sandwiches (Printable)

Frozen treats with creamy vanilla bean ice cream between espresso-spiced cookies.

# What You 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 with seeds scraped or 2 teaspoons vanilla bean paste
15 - Pinch of salt

# Directions:

01 - In a medium saucepan, combine milk, sugar, vanilla bean seeds and pod (or paste), and salt. Heat over medium heat until sugar dissolves and mixture is steaming, but not boiling. Remove from heat and discard vanilla pod if using bean. Stir in heavy cream and chill in the refrigerator for at least 2 hours until very cold.
02 - Churn ice cream mixture in an ice cream maker according to manufacturer's 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.
05 - Beat in eggs one at a time, then add vanilla extract and mix until well combined.
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 3-inch cutter. Place each ice cream round between two cookies and gently press together.
11 - Wrap each sandwich in parchment and freeze for at least 1 hour before serving.

# Expert Advice:

01 -
  • Perfect blend of coffee and vanilla flavors in one impressive dessert
  • Homemade vanilla bean ice cream with real vanilla bean creates authentic café quality
  • Rich espresso cookies provide the perfect chewy-soft texture
  • Make-ahead friendly for stress-free entertaining
  • Customizable with fun mix-ins and toppings
  • Appeals to both ice cream lovers and coffee enthusiasts
02 -
  • Use real vanilla bean or vanilla bean paste rather than extract for the most authentic frappuccino flavor
  • Don't overbake the cookies—they should be just set at the edges but still soft in the center for the perfect chewy texture
  • Work quickly when assembling to prevent the ice cream from melting; keep unused rounds in the freezer
  • Wrap each sandwich individually in parchment paper before freezing to prevent them from sticking together
  • Let sandwiches sit at room temperature for 3-5 minutes before serving for the ideal texture
  • Store in an airtight container with parchment between layers for up to 2 weeks
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