Butter Pecan Ice Cream Sandwiches Recipe
Enjoy the deliciously chewy and buttery homemade Butter Pecan Ice Cream Sandwiches, featuring golden brown butter pecan cookies paired with classic creamy butter pecan ice cream. This refreshing treat is perfect for hot summer days and will quickly become a family favorite.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 10 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies
- ¾ cup unsalted butter
- 1 ¼ cup light brown sugar
- ½ cup granulated white sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 ¼ cup all-purpose flour
- 2 tsp cornstarch
- ¼ tsp baking powder
- 1 tsp salt
- 1 ½ cup coarsely chopped pecans
- 30 pecan halves (for topping the cookies, optional)
Assembly
- 72 oz butter pecan ice cream (2 ¼ quarts)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line 2 cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Make Brown Butter: In a small saucepan over medium heat, melt the unsalted butter. Keep cooking, stirring occasionally until it foams and turns golden brown. Remove from heat and transfer to a large bowl to cool slightly.
- Prepare Pecans: Coarsely chop 1 ½ cups of pecans and set aside in a small bowl for later use.
- Mix Sugars and Butter: To the cooled brown butter in the large bowl, add light brown sugar and granulated white sugar. Mix until well combined.
- Add Eggs and Vanilla: Beat in one whole egg, one egg yolk, and 2 tsp vanilla extract until the mixture is smooth and uniform. Use an electric mixer on low speed or mix by hand.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 2 ¼ cups all-purpose flour, 2 tsp cornstarch, ¼ tsp baking powder, and 1 tsp salt for even distribution.
- Mix Dry and Wet Ingredients: Pour the dry ingredients into the wet butter-sugar mixture all at once. Stir gently to combine.
- Add Pecans to Dough: When the flour is almost fully incorporated, toss in the coarsely chopped pecans and continue mixing just until evenly distributed and no flour streaks remain.
- Form Cookies: Using a 3-tablespoon cookie scoop, place dough balls onto the prepared baking sheets, spacing them at least 2.5 inches apart to allow for spreading. Optionally, top 10 cookies with 3 whole pecan halves each.
- Bake Cookies: Bake in the preheated oven for 10-13 minutes, until the cookies turn a light to medium golden brown. Avoid overbaking to preserve chewiness and flavor.
- Cool Cookies: Remove cookies from the oven and let them set on the tray for a few minutes before transferring to a wire rack to cool completely.
- Assemble Ice Cream Sandwiches: Once cookies are fully cooled, take butter pecan ice cream and spread between two cookies to form sandwiches. Serve immediately or freeze for later enjoyment.
Notes
- Use parchment paper to prevent sticking and ease cleanup.
- Browning the butter adds rich, nutty flavor essential for this recipe.
- Ensure cookies are completely cool before assembling to prevent melting ice cream.
- Spacing cookies properly during baking allows them to spread without merging.
- For thicker sandwiches, slightly soften the ice cream before assembly.
- Store assembled sandwiches in the freezer in an airtight container for up to one week.
