# Components:
→ 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, or 2 teaspoons vanilla bean paste
14 - Pinch of salt
# Directions:
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 without boiling. Remove from heat, discard vanilla pod, and cool completely. Stir in heavy cream and refrigerate for at least 2 hours.
02 - Transfer chilled mixture to ice cream maker and churn according to manufacturer instructions. Spread churned ice cream into a 9x13-inch pan lined with parchment paper 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 fluffy. Beat in eggs, espresso powder, and vanilla extract until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, stirring until just combined.
04 - Drop rounded tablespoons of dough onto prepared baking sheets, flattening each to form 2.5-inch rounds. Bake 10 to 12 minutes until edges set but centers remain soft. Cool completely on baking sheets.
05 - Using a round cutter matching cookie diameter, cut ice cream rounds from frozen slab. Place one ice cream round between two cookies and press gently. Return assembled sandwiches to freezer for at least 30 minutes before serving.
