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As the sun sets and a cool evening breeze starts to weave through my kitchen, I find myself craving a delightful treat that combines my love for coffee and sweet desserts. Enter the Espresso Pecan Shortbread Ice Cream Sandwiches—where the robust flavor of espresso seamlessly marries the buttery richness of pecan shortbread and a creamy scoop of homemade ice cream. This recipe emerged from a chance encounter with an old cookbook I found tucked away on my shelf, and it’s been a delightful addition to my dessert repertoire ever since.

Imagine sinking your teeth into a cookie that feels both elegant and comforting, with each bite offering a satisfied crunch followed by a luscious creaminess. Perfect for summer gatherings or a cozy night in, these sandwiches bring a sophisticated twist to any dessert table. Plus, they’re a fantastic way to elevate homemade ice cream beyond the average scoop. Are you ready to transform your kitchen into a café that serves gourmet ice cream sandwiches? Let’s dive into this crowd-pleasing recipe that will surely leave them asking for seconds!

Why Love Espresso Pecan Shortbread Ice Cream Sandwiches?

Indulgent Dessert: Each bite features a perfect blend of crunchy pecan shortbread and velvety homemade espresso ice cream, creating an irresistible flavor explosion.

Unique Twist: This recipe elevates classic ice cream sandwiches with sophisticated coffee infusions, giving you a gourmet dessert experience.

Easy to Make: With simple ingredients and straightforward techniques, you can whip up these delicious treats without any fuss—get inspired and ditch the fast food!

Impressive Presentation: These sandwiches not only taste fantastic but also look stunning on any dessert platter—perfect for impressing dinner guests or family.

Versatile Delight: Customize your ice cream flavor or substitute different nuts in the shortbread, making it a versatile recipe for every occasion. Want to explore more unique desserts? Check out our delicious homemade ice cream recipes.

Espresso Pecan Shortbread Ice Cream Sandwiches Ingredients

For the Espresso Ice Cream

Whole Milk – this adds creaminess to the ice cream base.
Heavy Cream – creates a rich and luxurious texture.
Granulated Sugar – sweetens the ice cream and balances the espresso’s bitterness.
Salt – enhances flavors and rounds out the sweetness.
Espresso Powder – brings the deep coffee flavor essential to this ice cream.
Large Egg Yolks – contribute to the custard consistency and richness.

For the Espresso Pecan Shortbread

All-Purpose Flour – forms the base structure of the cookies.
Salt – balances the sweetness and enhances flavors.
Chopped Pecan – adds texture and a nutty flavor that complements the espresso.
Espresso Powder – infuses cookies with a delicious coffee taste.
Hot Water – helps to dissolve the espresso powder for even flavor distribution.
Unsalted Butter – provides richness and a tender crumb in the cookies.
Powdered Sugar – adds sweetness and contributes to the cookie’s tender texture.

This delightful recipe for Espresso Pecan Shortbread Ice Cream Sandwiches not only promises indulgence but also brings joy to your kitchen. Ready to impress your friends and family? Let’s get cooking!

How to Make Espresso Pecan Shortbread Ice Cream Sandwiches

Combine Ingredients: In a medium saucepan, combine the whole milk, heavy cream, 1/4 cup granulated sugar, salt, and espresso powder. Heat gently until the mixture simmers and the sugar dissolves, then remove from heat and let it cool.
Whisk Egg Yolks: In a separate bowl, whisk the egg yolks and remaining sugar together until light and pale, about 2 minutes. Gradually whisk in half of the warm cream mixture until well blended, then mix this back into the remaining cream mixture in the saucepan.
Thicken Custard: Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a wooden spoon, which should take about 2 to 3 minutes.
Cool Custard: Strain the custard into another bowl to remove any lumps. Cool it quickly by placing the bowl over an ice bath, or refrigerate until chilled, stirring occasionally.
Churn Ice Cream: Process the chilled custard in your ice cream maker according to the manufacturer’s instructions. Once churned, transfer it to a 9 x 13-inch baking pan, smooth the top, and cover. Freeze until firm, which will take at least 4 hours.
Prepare Cookie Dough: For the cookies, sift together the all-purpose flour and salt in a large bowl and mix in the chopped pecans. Set aside.
Mix Espresso Dissolution: In a small bowl, mix the espresso powder with hot water until completely dissolved.
Cream Butter and Sugar: In a stand mixer, cream the softened butter and powdered sugar together until light and fluffy. Add the dissolved espresso mixture and mix until combined.
Incorporate Flour: Reduce the mixer speed to low and gradually add the flour mixture until just incorporated. Gather the dough into a disc, wrap it in plastic, and refrigerate for about 30 minutes.
Preheat Oven: Preheat your oven to 350°F. Line two baking sheets with parchment paper to prepare for the cookies.
Roll Out Dough: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Use a floured cookie cutter to cut into 3-inch rounds and place them on the prepared baking sheets. Chill in the refrigerator for about 15 minutes.
Bake Cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges are lightly golden. Let them cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.
Assemble Sandwiches: Once cookies and ice cream are ready, use a cookie cutter to cut out discs of ice cream. Place one ice cream disc on top of a cookie and cap with another cookie. Press gently to adhere.
Serve or Freeze: Serve immediately or wrap each sandwich in plastic wrap and store in the freezer for later enjoyment.

Optional: Drizzle with chocolate sauce for an extra touch of indulgence!

Exact quantities are listed in the recipe card below.

Expert Tips for Espresso Pecan Shortbread Ice Cream Sandwiches

Perfect Ice Cream Texture: Ensure your custard is fully chilled before churning; this step is crucial for achieving that creamy, smooth ice cream consistency.
Dough Consistency: Don’t overwork the cookie dough! Mix just until combined to keep your Espresso Pecan Shortbread tender and crumbly.
Chill Before Baking: Allow cut cookie rounds to chill briefly in the refrigerator before baking. This helps them maintain their shape during baking and results in a lovely texture.
Watch the Bake Time: Keep a close eye on the cookies while they bake; they can go from perfectly golden to overdone in just a minute.
Assemble Quickly: Work quickly when assembling your sandwiches to prevent the ice cream from melting, but don’t worry if that happens—just refreeze the sandwiches to firm them up again!

How to Store and Freeze Espresso Pecan Shortbread Ice Cream Sandwiches

Room Temperature: Store leftover cookies at room temperature for up to 2 days in an airtight container to maintain their crispness.

Fridge: If assembled, keep the sandwiches in the fridge for up to 3 days. This will maintain the ice cream’s texture while keeping the cookies deliciously soft.

Freezer: For longer storage, wrap each sandwich tightly in plastic wrap and place them in the freezer. They can last up to 2 weeks, making them a delightful treat at any time.

Reheating: If desired, let the sandwiches sit at room temperature for about 5 minutes before enjoying for the best flavor and texture.

Espresso Pecan Variations

Feel free to play with flavors and textures to make these sandwiches uniquely yours!

Nut-Free: Substitute chopped pecans with sunflower seeds for a delightful crunch that’s safe for nut allergies.
Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour for a delicious gluten-free option everyone can enjoy.
Spiced Delight: Add a pinch of cinnamon or nutmeg to the shortbread dough for a warm and inviting flavor twist.
Chocolate Lovers: Swirl in chocolate chips or chunks into the ice cream mixture before churning for a rich, chocolatey surprise with each bite.
Vanilla Ice Cream: Swap espresso ice cream for vanilla to create a classic version that still showcases the buttery shortbread.
Decaf Delight: Use decaffeinated espresso powder if you prefer to savor these sandwiches without the caffeine kick—it’s just as delightful!
Caramel Swirl: Drizzle homemade or store-bought caramel sauce into the ice cream mixture before freezing for an indulgent caramel flavor burst.
Spicy Kick: Add a pinch of cayenne pepper to the cookie dough for a surprising kick that complements the espresso beautifully.

Each of these variations lets you tailor this dessert to your desires—explore, experiment, and bring your unique flair to the table!

What to Serve with Espresso Pecan Shortbread Ice Cream Sandwiches?

As you prepare to delight in these luscious ice cream sandwiches, consider pairing them with complementary treats that enhance their coffee and nutty flavors.

Rich Chocolate Sauce:
Drizzle on top for an indulgent touch that pairs beautifully with the espresso, adding depth and sweetness.
Fresh Berries:
The tartness of raspberries or strawberries provides a bright contrast, balancing the rich flavors of the sandwiches.
Whipped Cream:
Light and airy, a dollop of sweetened whipped cream complements the creamy texture of the ice cream, making each bite divine.
Espresso or Coffee:
Serve alongside a warm cup of espresso to amplify the coffee notes. The warmth contrasts delightfully with the cold ice cream for a full sensory experience.
Caramel Sauce:
A drizzle of homemade caramel adds an extra layer of sweetness and richness, making each sandwich even more satisfying.
Dark Chocolate Shavings:
Sprinkle over the top for an elegant garnish. The bittersweet chocolate elevates the dessert, enhancing the espresso notes.
Toasted Pecan Crumbles:
Add these on the side for a crunchy, nutty element that mirrors the cookies’ texture and flavor, inviting delight in every bite.
Ice Cream Sundae:
Create a mini sundae bar with your favorite toppings, allowing guests to customize their sandwiches—an interactive way to enjoy!
Mint Tea:
The refreshing notes of mint elevate the experience, cleansing the palate while enhancing the dessert’s richness.
Vanilla Bean Milkshake:
For a nostalgic twist, serve these sandwiches with a creamy vanilla milkshake, turning dessert time into a delightful memory.

Make Ahead Options

These Espresso Pecan Shortbread Ice Cream Sandwiches are perfect for meal prep, allowing you to streamline your dessert creation! You can prepare the espresso ice cream up to 3 days in advance; just churn and freeze it in an airtight container to keep it fresh and creamy. The cookie dough can be made ahead as well—refrigerate it for up to 24 hours or freeze it for up to 3 months. When you’re ready to bake, simply let it soften a bit before rolling and cutting the cookies. Assemble the sandwiches either immediately or freeze them individually wrapped in plastic for delightful treats later. Don’t worry; they’ll taste just as delicious after being prepped ahead!

Espresso Pecan Shortbread Ice Cream Sandwiches Recipe FAQs

What type of espresso powder should I use?
Absolutely! I recommend using a high-quality espresso powder for the best flavor. Brands that are finely ground and have a rich aroma work wonders. If you don’t have espresso powder, you can substitute it with strong brewed espresso, but be sure to adjust the liquid in the recipe accordingly.

How do I store leftover ice cream sandwiches?
To keep your Espresso Pecan Shortbread Ice Cream Sandwiches fresh, wrap each sandwich tightly in plastic wrap and store them in the freezer. They can last up to 2 weeks, perfect for a sweet treat whenever the craving strikes!

Can I freeze the cookie dough?
Definitely! If you want to save some for later, wrap the prepared dough in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to bake, just thaw the dough overnight in the refrigerator before rolling out and baking as instructed.

How can I troubleshoot a runny ice cream mixture?
If your ice cream mixture turns out runny, ensure you’ve cooked your custard long enough. It should coat the back of a wooden spoon when it’s thickened correctly. Also, double-check that you’re chilling it completely before churning—this process is crucial for a smooth ice cream texture!

Can I use gluten-free flour for the cookies?
Absolutely! You can substitute regular all-purpose flour with a gluten-free 1:1 baking blend. Just make sure to check that the rest of your ingredients, especially the baking powder and brown sugar, are gluten-free as well. This way, everyone can enjoy these delicious Espresso Pecan Shortbread Ice Cream Sandwiches!

What can I do if my cookies are too soft?
If your cookies come out too soft, it might be due to not chilling the dough long enough. Make sure to refrigerate the dough for at least 30 minutes before rolling it out. If they’re already baked, you can let them cool completely and then place them in the fridge for an hour or so to firm them up a bit. Enjoy creating these delightful treats!