Homemade Vanilla Bean Ice Cream Sandwich
Recipe Source: Rodelle Kitchen
Homemade Vanilla Bean Ice Cream Sandwiches are a delightful treat that combines the rich, creamy goodness of vanilla bean ice cream with the perfect, soft, yet slightly chewy cookies. The homemade ice cream, made with real vanilla beans, offers a pure, natural vanilla flavor that’s smooth and indulgent. Sandwiched between two freshly baked cookies, these ice cream sandwiches offer a satisfying balance of textures—crisp on the outside, soft on the inside, and cool and creamy in the center. Whether enjoyed as a summer dessert or a year-round indulgence, Homemade Vanilla Bean Ice Cream Sandwiches are the perfect nostalgic treat that’s sure to please everyone.
Difficulty: MEDIUM
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Serving Size: 24 sandwiches
Ingredients:
- 2¾ cups all-purpose flour, plus more for dusting
- ½ cup Rodelle Gourmet Baking Cocoa
- 2½ tsp baking powder
- ¼ tsp Himalayan Crystal salt (or sea salt)
- 12 tbsp unsalted butter, room temperature
- 1½ teaspoons Rodelle Gourmet Vanilla Extract
- 1½ cups sugar
- 2 large eggs
- 1 tbsp whole milk
- 2 pints ice cream softened
Directions:
- In a medium bowl, sift together flour, Rodelle Gourmet Baking Cocoa, baking powder, and salt. Set aside
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, Rodelle Gourmet Vanilla Extract, and sugar. Add eggs and milk, and mix until combined
- Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once.
- Preheat the oven to 350 degrees Fahrenheit.
- Roll dough out on a floured surface, sliding a spatula under the dough to release it every few turns of the rolling pin. Roll dough to ¼ or 1/8 inch thick.
- Cut the dough using a variety of circular shape cookie cutters (2 ½– 3 inches in diameter). Make sure each cookie has a matching top and bottom.
- Place the cookies on a parchment- lined baking sheet; chill until firm, about 30 minutes.
- Remove from refrigerator and using a fork, prick the cookies all over with holes.
- Bake until just firm, 12 to 15 minutes. Let cool on the baking sheet then transfer to wire rack.
- With the underside of half the cookies face up, spoon softened ice cream about ½ inch thick to cover one side. Place matching cookie on top of the ice cream, top side facing out.
- Transfer immediately to freezer to harden, repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.