# What You Need:
→ Espresso Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup packed brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 2 1/2 cups all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 2 tablespoons instant espresso powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon 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 teaspoons vanilla bean paste
15 - Pinch of salt
# How-To Steps:
01 - In a medium saucepan, combine milk, sugar, vanilla bean seeds and pod or paste, and salt. Heat over medium heat until sugar dissolves and mixture steams without boiling. Remove from heat and discard vanilla pod if using whole bean. Stir in heavy cream and chill in refrigerator for at least 2 hours until very cold.
02 - Churn mixture in an ice cream maker according to manufacturer's instructions. Spread churned ice cream into a parchment-lined 9 by 13 inch baking pan to approximately 1 inch thick. Freeze until firm, at least 2 hours.
03 - Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
04 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer.
05 - Beat in eggs one at a time, then add vanilla extract and mix until fully incorporated.
06 - In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
07 - Gradually add dry ingredients to wet mixture, mixing until just combined.
08 - Divide dough in half. Roll each half between two sheets of parchment paper to approximately 1/4 inch thickness. Using a 3 inch round cutter, cut out 16 cookies and place on prepared baking sheets.
09 - Bake for 10 to 12 minutes until set around the edges. Cool completely on a wire rack.
10 - Remove ice cream slab from freezer and cut into 8 rounds using the same 3 inch round cutter.
11 - Place each ice cream round between two cooled cookies and gently press together. Wrap each sandwich in parchment paper and freeze for at least 1 hour before serving.
