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Perfect Homemade Vanilla Bean Ice Cream Sandwiches with Patriotic Sugar Cookies

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A nostalgic summer treat featuring creamy vanilla bean ice cream sandwiched between soft, colorful patriotic sugar cookies. Perfect for backyard gatherings and festive celebrations.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • Red and blue gel food coloring, a few drops
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • ¾ cup (150 g) granulated sugar
  • 1 large vanilla bean pod, split and seeds scraped (or 2 teaspoons vanilla extract)
  • 5 large egg yolks
  • Pinch of salt

Instructions

  1. Prepare the Patriotic Sugar Cookies Dough: In a bowl, whisk together flour, baking powder, and salt. In a mixer, beat softened butter with sugar until fluffy. Add eggs and vanilla extract, mix until combined. Gradually add dry ingredients and mix on low until incorporated. Divide dough into three equal portions.
  2. Color the Dough: Add red gel food coloring to one portion, blue to another, leave the third plain. Knead each gently until colors are even. Wrap in plastic and chill for at least 1 hour.
  3. Roll and Cut the Cookies: Preheat oven to 350°F (175°C). Roll each dough portion to ¼ inch thickness. Cut cookies with star-shaped or preferred cutters. Place on parchment-lined baking sheets 1 inch apart.
  4. Bake: Bake for 10-12 minutes until edges are golden but centers soft. Cool on baking sheets 5 minutes, then transfer to cooling racks to cool completely.
  5. Make the Vanilla Bean Ice Cream Base: In a saucepan, combine heavy cream, milk, sugar, vanilla bean seeds and pod. Heat until sugar dissolves and mixture is hot but not boiling. In a bowl, whisk egg yolks. Gradually temper yolks with hot cream mixture.
  6. Cook the Custard: Return tempered yolks to saucepan. Cook over low heat, stirring constantly until custard coats the back of a spoon (170-175°F). Remove from heat, strain custard, cool to room temperature.
  7. Chill and Churn: Refrigerate custard at least 4 hours or overnight. Churn in ice cream maker until soft-serve consistency. Alternatively, freeze in container, stirring every 30 minutes for 2-3 hours.
  8. Assemble the Sandwiches: Scoop ice cream onto flat side of one cookie, top with matching cookie, press gently. Wrap sandwiches in parchment or wax paper and freeze at least 30 minutes to set.

Notes

Chill the dough for at least one hour for easy rolling and clean edges. Use gel food coloring for vibrant colors without thinning dough. Temper eggs carefully to avoid curdling. Strain custard for silky smooth ice cream. Assemble sandwiches quickly to prevent melting. Wrap sandwiches individually to avoid freezer burn. No ice cream maker? Use no-churn method by stirring frozen custard every 30 minutes.

Nutrition

Keywords: vanilla bean ice cream sandwiches, patriotic sugar cookies, summer dessert, homemade ice cream, 4th of July treats, easy ice cream sandwiches

Find it online: https://freshforkful.com/perfect-homemade-vanilla-bean-ice-cream-sandwiches-with-patriotic-sugar-cookies-recipe-for-summer-fun/