# What You'll Need:
→ Coffee Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 tablespoons instant espresso powder
06 - 1 teaspoon vanilla extract
07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
→ Vanilla Bean Ice Cream
10 - 2 cups heavy cream
11 - 1 cup whole milk
12 - 3/4 cup granulated sugar
13 - 1 vanilla bean, split and seeds scraped
14 - Pinch of salt
# How To Make It:
01 - In a medium saucepan, combine milk, sugar, vanilla bean seeds and pod, and salt. Warm over medium heat until sugar dissolves and mixture steams, being careful not to boil. Remove from heat, discard vanilla pod, and allow to cool. Stir in heavy cream.
02 - Refrigerate mixture for at least 2 hours until thoroughly chilled. Process in an ice cream maker following manufacturer instructions. Transfer churned ice cream to a 9x13-inch pan lined with parchment paper, spreading to approximately 3/4-inch thickness. Freeze until firm, at least 2 hours.
03 - Preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs, espresso powder, and vanilla extract until fully incorporated. In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold dry ingredients into wet mixture until just combined.
04 - Drop rounded tablespoons of dough onto prepared baking sheets, gently flattening each to form 2.5-inch rounds. Bake 10 to 12 minutes until edges are set but centers remain soft. Cool completely on baking sheets.
05 - Using a round cutter matching the diameter of baked cookies, cut precise rounds from the frozen ice cream slab.
06 - Place one ice cream round between two cooled cookies and press gently to secure. Return assembled sandwiches to freezer for at least 30 minutes before serving to ensure structural integrity.
