Imagine a perfectly chewy, golden cookie, sandwiching a generous scoop of rich, creamy butter pecan ice cream. These Homemade Butter Pecan Ice Cream Sandwiches are the ultimate summer indulgence! Combining the nutty, buttery flavor of toasted pecans with a tender cookie and a classic ice cream favorite, they’re a decadent and incredibly satisfying treat that’s perfect for beating the heat or sharing at any summer gathering. Get ready to fall in love with your new favorite frozen dessert!
Why I Love This Recipe
I’m a huge fan of desserts that bring pure joy and a touch of nostalgic comfort, and these Ice Cream Sandwiches absolutely nail it! What I truly adore is the incredible interplay of textures: the chewy, slightly crisp cookie beautifully complements the cold, creamy butter pecan ice cream. The nutty crunch of the pecans within the ice cream adds another layer of delight. They feel incredibly indulgent and special, yet they’re surprisingly easy to assemble, making them a fantastic, fuss-free option for a summer party or simply a sweet treat to cool down. It’s a guaranteed crowd-pleaser that combines classic flavors in an irresistible way!
Ingredients:
- For the Cookies:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chopped pecans, lightly toasted
- For the Filling:
- 1 ½ quarts butter pecan ice cream, slightly softened
Swaps and Notes
- Butter (Cookies): Use unsalted butter, softened to room temperature, for proper creaming with the sugars.
- Sugars (Cookies): The combination of granulated and light brown sugar helps create a chewy yet slightly crisp cookie.
- Pecans: Chopped pecans are essential for butter pecan flavor. Lightly toasting them before adding enhances their nutty flavor. You can do this in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently.
- Vanilla Extract: Use pure vanilla extract for the best flavor in the cookies.
- Ice Cream: Butter pecan ice cream is the star here. Ensure it’s slightly softened for easy scooping and spreading, but not melted. You can experiment with other complementary flavors like vanilla bean, praline, or even coffee ice cream.
- Cookie Texture: This recipe aims for a cookie that’s sturdy enough to hold the ice cream but still soft and chewy when cold.
- Cookie Size: The recipe will yield cookies that are a good size for sandwiches. You can adjust the size of the scooped dough based on your preference for smaller or larger sandwiches.
Instructions:
1. Prepare Cookie Dough: In a large mixing bowl, using an electric mixer, cream together the ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed light brown sugar until light and fluffy, about 2-3 minutes. Beat in the 1 large egg and 1 teaspoon vanilla extract until well combined. In a separate medium bowl, whisk together the 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the 1 cup lightly toasted chopped pecansuntil evenly distributed. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to an hour). This helps prevent spreading.
2. Bake Cookies: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between them. These cookies will be the top and bottom of your sandwiches. Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. The cookies should still be slightly soft when you remove them from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Ensure cookies are completely cool before assembling the sandwiches.
3. Prepare Ice Cream: Take the 1 ½ quarts butter pecan ice cream out of the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly. It should be pliable enough to scoop and spread, but not melted.
4. Assemble Sandwiches: Once the cookies are completely cool, choose two cookies of similar size for each sandwich. Place one cookie, flat side up, on your work surface. Scoop a generous amount of the slightly softened butter pecan ice cream onto the center of the cookie. Use an offset spatula or the back of a spoon to gently spread the ice cream to the edges. Place a second cookie on top, flat side down, and gently press down to create a sandwich. The ice cream will spread to the edges. Smooth the edges of the ice cream with an offset spatula if desired.
5. Freeze & Serve: Place the assembled ice cream sandwiches on a baking sheet lined with parchment paper. Freeze for at least 1-2 hours, or until the ice cream is firm. This ensures they hold their shape. Serve firm and enjoy your homemade Butter Pecan Ice Cream Sandwiches!
Tips for Success
- Chill Cookie Dough: Chilling the dough helps prevent the cookies from spreading too much, ensuring a thicker, chewier cookie for the sandwich.
- Don’t Overbake Cookies: Bake just until golden around the edges and set. Slightly underbaked cookies will be chewier once frozen.
- Soften Ice Cream Slightly: This makes it much easier to scoop and spread without damaging the cookies.
- Work Quickly: Once the ice cream is softened, work quickly to assemble the sandwiches before it melts too much.
- Freeze Until Firm: Freezing the assembled sandwiches until firm is crucial for them to hold their shape.
- Toasted Pecans: Don’t skip lightly toasting the pecans; it brings out their full nutty flavor.
Serving Suggestions and Pairings
Homemade Butter Pecan Ice Cream Sandwiches are a perfect standalone frozen dessert for any warm day or special occasion.
- Summer Parties: A fantastic, customizable treat for barbecues, pool parties, or picnics.
- Dessert Bar: Offer a variety of cookies or ice cream flavors for a build-your-own ice cream sandwich bar.
- Birthday Treat: A fun alternative to a traditional cake.
- Coffee or Tea: Enjoy with a cold brew or iced tea on a hot afternoon.
- For other delightful no-bake or cookie-based desserts from Chefmaniac, check out:
- This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert (for a similar concept in cake form!)
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot)
- These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
Storage and Leftover Tips
These ice cream sandwiches are excellent for making ahead and storing in the freezer.
- Freezing (Assembled): Once completely firm, wrap each individual ice cream sandwich tightly in plastic wrap, then place them in a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 1 month.
- Thawing: No thawing needed! Enjoy them directly from the freezer.
- Cookie Dough: Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month.
Final Thoughts
These Homemade Butter Pecan Ice Cream Sandwiches are a truly decadent and satisfying way to beat the heat and indulge your sweet tooth. With their chewy cookies and creamy, nutty ice cream, they’re a perfect combination of classic flavors in a fun, handheld format. Get ready to savor every delicious, frozen bite!
What are your favorite homemade ice cream sandwich combinations, or do you have a secret for perfectly chewy cookies? Share your insights and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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