# What You Need:
→ Coffee Cookies
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup light brown sugar
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 2 tbsp instant espresso powder
07 - 2 tbsp hot water
08 - 1 tsp vanilla extract
09 - 1/2 tsp baking soda
10 - 1/4 tsp salt
→ Vanilla Bean Ice Cream
11 - 2 cups heavy cream
12 - 1 cup whole milk
13 - 3/4 cup granulated sugar
14 - 1 vanilla bean, split and seeds scraped or 2 tsp vanilla bean paste
15 - 1/4 tsp salt
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Dissolve instant espresso powder in 2 tbsp hot water and set aside to cool completely.
03 - In a mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg to the creamed mixture and beat until fully incorporated. Mix in the cooled espresso mixture and vanilla extract until combined.
05 - In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
06 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart, and flatten slightly with your hand.
07 - Bake for 10-12 minutes until set but still soft to the touch. Cool completely on a wire rack.
08 - In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla bean seeds or paste, and salt until sugar completely dissolves.
09 - Transfer mixture to an ice cream maker and churn according to manufacturer's instructions. Transfer churned ice cream to a freezer-safe container and freeze until firm, approximately 2 hours.
10 - Scoop approximately 1/3 cup of firm ice cream onto the flat side of one cooled cookie. Top with another cookie and gently press to spread ice cream evenly.
11 - Wrap each assembled sandwich in parchment or plastic wrap and freeze for at least 1 hour before serving to achieve optimal texture.
