Butter Pecan Ice Cream Sandwiches
Butter Pecan Ice Cream Sandwiches that make for the BEST-EVER frozen treat! Soft, chocolatey cookies with a layer of vanilla ice cream mixed with buttery, brown sugared crunchy pecans. Every bite is heavenly! These homemade ice cream sandwiches are a summertime favorite and way better than the store-bought version!
Ingredients
Chocolate Sandwich Cookies
- 1 3/4 cups all-purpose flour
- 2/3 cups cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
Butter Pecan Ice Cream
- 1 1/4 cups chopped pecans
- 1/4 cup butter melted
- 1/4 cup brown sugar
- 6 cups vanilla ice cream
Instructions
Make The Buttered Sugar Pecans
- Preheat the oven to 350 degrees F.
- Mix the chopped pecans, melted butter, and brown sugar.
- Evenly spread on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, turning halfway.
- Let cool completely.
Butter Pecan Ice Cream
- While the pecans are cooling off, set the ice cream out to soften for about 10 minutes.
- Prepare a 9x13 baking pan with parchment paper.
- Place the ice cream in a large, deep bowl and mix with the buttered sugar pecans.
- Place the ice cream in the prepared baking pan, flattening it with a spatula.
- Freeze for about 30 minutes to one hour.
Baking The Cookies
- Preheat the oven to 350 degrees F.
- Mix the flour, cocoa powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, mix the softened butter, sugar, vanilla, and eggs until smooth.
- Pour the liquid ingredients into the dry ingredients and mix until just well combined.
- Roll the cookie dough out into an 8x12 rectangle on a lightly floured surface.
- Cut the dough into 12 vertical slices, then split in half to create 24 total rectangles (each about 4x2).
- Remove each cookie rectangle and place on a baking sheet lined with parchment paper, leaving space between each one.
- Bake for about 10-12 minutes.
- Let cool completely.
Making The Ice Cream Sandwiches
- Set the ice cream on a chilled cutting board and cut it into 12 rectangles (just like the cookie dough).
- Take 2 rectangle cookies and sandwich the butter pecan ice cream rectangle in between them.
- Use leftover parchment paper to clean up the edges, if necessary.
- Serve and enjoy or freeze for later!
Notes
- Don't feel like measuring out or slicing the cookie and ice cream rectangles? Bake the cookies into regular circle cookies (like you would any cookie recipe) and simply scoop out the butter pecan ice cream onto each one to make the sandwiches. They definitely don't have to look perfect to taste amazing!
- You can save time by using pre-made cookies if desired.
- Make sure that the pecans and cookies are completely cool before adding to the ice cream or creating the sandwiches!
Nutrition
Calories: 390kcal
Tried this recipe?Let us know how it was!