Hey everyone, Jason Griffith here! When the summer heat is on, there’s nothing better than a cold, creamy ice cream sandwich. But today, we’re not talking about the ones you buy at the store. We’re making homemade Butter Pecan Ice Cream Sandwiches, and they’re a total game-changer. Imagine a rich, nutty butter pecan cookie with a hint of cinnamon, hugging a generous scoop of your favorite butter pecan ice cream. It’s a creamy, crunchy, and absolutely irresistible frozen treat that is perfect for a special occasion or a simple summer snack.
I first came up with this recipe when I wanted a dessert that combined two of my favorite things: homemade cookies and classic butter pecan ice cream. I love the crunchy, caramelized flavor of toasted pecans, and I knew it would be a perfect match for a soft, chewy cookie. The result was a dessert that was even better than I imagined. The cookies have a fantastic, rich flavor, and they hold up perfectly to the ice cream. It’s the kind of dessert that will make you feel like a kid again, but with a grown-up taste.
Why I Love This Recipe
What I love most about these Butter Pecan Ice Cream Sandwiches is the combination of textures and flavors. You get the rich, buttery flavor of the cookie, the satisfying crunch of toasted pecans, and the cold, creamy sweetness of the ice cream. It’s a perfect balance of salty, sweet, and nutty. The hint of cinnamon in the cookie adds a warm spice that takes it to the next level.
This recipe is also a great make-ahead dessert. You can bake the cookies in advance, and once the sandwiches are assembled, you can keep them in the freezer for weeks. This makes them a perfect solution for a party or a family gathering, as you can have a delicious frozen treat ready to go without any last-minute stress. For another great make-ahead dessert, my recipe for These Pecan Pie Bars are My Favorite Make-Ahead Holiday Dessert is also a total crowd-pleaser.
Ingredients
For the Cookies:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup pecans, toasted and chopped
For Assembly:
- 1 quart butter pecan ice cream, slightly softened
Swaps and Notes
- Butter: Make sure your butter is at room temperature. This is crucial for a light, fluffy cookie.
- Pecans: Toasting the pecans is a must for this recipe. It brings out their natural flavor and gives them a perfect crunch. You can do this in a dry pan over medium heat for a few minutes until they are fragrant.
- Ice Cream: While butter pecan ice cream is the classic choice, you can use any flavor you like. Vanilla, chocolate, or even salted caramel would be delicious.
- Flour: All-purpose flour works great here. You can also use a gluten-free flour blend if you prefer.
- Salt: A little bit of salt is crucial for balancing the sweetness. Don’t skip it!
Instructions
Make the Cookies:
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or a stand mixer to beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3–4 minutes, until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the egg and vanilla extract, and beat until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
- Mix: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Add Pecans: Gently fold in the toasted and chopped pecans with a spatula.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden brown.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Assemble the Ice Cream Sandwiches:
- Soften the Ice Cream: Let the butter pecan ice cream sit out for about 5-10 minutes to soften slightly.
- Assemble: Place one cooled cookie upside down on a flat surface. Scoop about 1/4 cup of the softened ice cream onto the center of the cookie.
- Press and Freeze: Place a second cookie on top and gently press down to create a sandwich. Use a knife or spatula to smooth the ice cream around the edges.
- Freeze: Wrap each sandwich in plastic wrap and place them on a baking sheet in the freezer for at least 2 hours, or until they are firm.
Tips for Success
- Don’t Overbake the Cookies: You want a slightly soft, chewy cookie for these sandwiches. Remove them from the oven when the edges are just golden brown. They will continue to set as they cool.
- Freeze Before Serving: Freezing the assembled sandwiches for at least 2 hours is a crucial step. This ensures the ice cream is firm and the cookies don’t get too soft.
- Use an Ice Cream Scoop: A large ice cream scoop is a great tool for portioning the ice cream.
- Toast the Pecans: Toasting the pecans is a simple step that makes a huge difference in the flavor. Don’t skip it!
Serving Suggestions and Pairings
These Butter Pecan Ice Cream Sandwiches are a complete dessert on their own. They are the perfect end to a delicious meal or a fun afternoon treat. You can also serve them with a cold glass of milk or a fun, refreshing drink like my This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 450 per sandwich
- Protein: 6g
- Fat: 25g
- Carbohydrates: 50g
This is a rich and decadent treat, so it’s best enjoyed as an occasional dessert.
Storage and Leftover Tips
This is a fantastic dessert for making ahead and storing. Once the sandwiches are frozen and firm, you can transfer them to an airtight container or a freezer bag. They will keep well in the freezer for up to a month.
More Recipes You Will Love
If you’re a fan of delicious and simple treats, you’ll love some of my other creations. For a no-bake treat that’s always a hit, my recipe for This Edible Cookie Dough is My Favorite No-Bake Treat for Late Night Cravings is a lifesaver. For another delicious cookie recipe, you can’t go wrong with my These Chocolate Chip Cookie Bites are My Favorite Little Treat to Bake Anytime. And for a classic that’s always a winner, my The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot are a must-try.
Final Thoughts
These Butter Pecan Ice Cream Sandwiches are a recipe that is sure to become a new favorite in your home. They’re a simple, elegant, and incredibly delicious dessert that is the perfect way to beat the summer heat.
I’d love to know what your favorite homemade ice cream sandwich flavor is! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy cooking!
Butter Pecan Ice Cream Sandwiches: The Best Homemade Frozen Dessert
Ingredients
- 2 cups butter
- 2 cups granulated sugar
- 2 cups brown sugar
- 1 tsp vanilla extract
- 2 tsp baking soda
- 4 tsp salt
- 2 tsp cinnamon
- 1 cup pecans, chopped
- 4 cups butter pecan ice cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the vanilla extract, baking soda, salt, and cinnamon.
- Gradually add the flour and mix until just combined.
- Fold in the chopped pecans.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- Once cookies are completely cool, scoop butter pecan ice cream onto the center of one cookie and top with another cookie to create a sandwich.
- Serve immediately or freeze for later enjoyment.
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