The Best Butter Pecan Ice Cream Sandwich Recipe | Step-by-Step Guide to Make Butter Pecan Ice Cream Sandwiches (+ Video, Tips & Tricks)

Friends, if you're craving autumn flavors but it's still too hot outdoors to justify cooking apple cider donuts, then this article got you covered. Butter pecan ice cream sandwiches are the ideal dessert. They're ideal for warm weather yet have a nice autumn taste.

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These handmade butter pecan ice cream sandwiches are the ultimate summertime treat! When it comes to the family’s favorite dessert, butter pecan ice cream sandwiches are the answer! Butter pecan ice cream sandwiches are the greatest pinnacle of summer.

They are one of many people’s favorite ice cream sandwiches, with nutty, chewy, buttery cookies layered over a thick layer of creamy ice cream. And whether you're a pecan fan or not, you're going to be as crazy with them as I am! Trust me!

Butter Pecan Ice Cream Sandwiches – How They Look & Taste Like

Butter pecan ice cream sandwiches are crunchy brown butter cookies filled with brown sugar butter pecans, a dash of cinnamon, and sandwiched over butter pecan ice cream for the perfect summer-to-fall transition.¹https://baranbakery.com/butter-pecan-ice-cream-sandwiches/

You'll have a difficult time finding store-bought ice cream sandwiches at your neighborhood supermarket. However, they aren't as widespread as the typical ice cream sandwiches that line the freezer aisle.

But don't worry, finding the butter pecan ice cream itself is simple. After you've got the ice cream, all you need is a batch of cookies to make your own butter pecan ice cream sandwiches.

It takes a bit more effort than buying them at the store, but they're such a wonderful treat to create, and additional points for being handmade!

Recipe for Making Butter Pecan Ice Cream Sandwiches

• Prep Time: 10mins
• Cook Time: 25mins
• Freezer & Cooling Time: 1 hr
• Total Time: 1hr, 35mins
• Servings: 12 Butter Pecan Ice Cream Sandwiches

Equipments & Kitchen Utensils Used: Baking sheet, wire rack, whisk, cookie cutter or biscuit cutter, kitchen scale (digital scale recommended), medium pot & bowls, knife, oven, candy cups, freezer, measuring cup, spatula, and cake plate.

Ingredients

• Butter: Since the butter browns, it doesn't matter whether it's cold or not, but it's faster if the butter used is already soft. Salted butter is mainly used, but unsalted would do; just add a quarter teaspoon of salt per one cup of butter.²https://www.tasteofhome.com/article/butter-pecan-ice-cream-sandwiches/
• Sugar: In this recipe, you can use light brown sugar. If all you have is dark brown sugar, combine it with half-granulated sugar.
• Pecans: Pecan halves are used, but you may also use pre-chopped or roasted nuts (or another nut).
• Cinnamon: A little cinnamon brings this dish together.
• Heavy Whipping Cream: For the ice cream foundation, make sure it is cool.
• Sweetened Condensed Milk: This is employed as a sweetener in ice cream. It's also an essential element in handmade no-churn ice cream, preventing it from crystallizing.
• Vanilla: adds flavor to both the ice cream and cookie foundation. With all of them, most bakers prefer to use some vanilla bean paste, although vanilla extract also works nicely.
• Eggs: Use big, room-temperature eggs whenever possible. If they're chilly, soak them in heated water for 5-10 minutes.
• Flour: Use all-purpose flour. Use a kitchen scale to measure the flour, or fluff it up and scoop it into a measuring cup, then level it out at the top.
• Baking Powder: If you don't have baking powder, use ¾ teaspoon of baking soda. Nonetheless, the cookies will undoubtedly brown faster.
• Salt: Salt enhances the taste of all baked items.

Step-by-Step Recipe for Making Epic Butter Pecan Ice Cream Sandwiches

• Cook the pecans in a pot with brown sugar, brown butter, cinnamon, and water. Let the pecans cool fully on a baking pan before chopping them up.

• Whip the cream until firm peaks form before making the ice cream.

• Next stir in the brown butter, pecans, sweetened condensed milk, and vanilla extract, if using. Freeze for at least 6-8 hours in an 8-inch square pan or tray.

• Whisk together the brown sugar and brown butter to make the cookies. Then mix in the vanilla and egg extract until smooth.

• Mix in the dry ingredients, then the chopped pecans.

• Bake for 12 to 15mins or until golden brown.

• Let cool for 2mins before transferring to wire racks. Let cookies fully cool before proceeding to the next step.

• Sandwich the cooled cookies between the cookie rounds cut with a cookie cutter or biscuit cutter.

• Serve and Enjoy!

Recipe Notes

• I highly recommend using a digital scale, as flour is almost always over-measured.
• If you want to try this recipe but you’re not into the pecans, you can replace the pecans in the ice cream with brown butter crumbles and replace the pecans in the cookies with white chocolate chips.
• If you were hoping to make these butter pecan ice cream sandwiches with a more traditional chocolate sandwich like the food lion ice cream sandwiches, you can make it as a brownie ice cream sandwich or even an ice cream cake as well.
• 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!³https://dessertsanddrinks.com/butter-pecan-ice-cream-sandwiches/
• You can save time by using pre-made cookies if desired.
• Make sure that the pecans and cookies are completely cool before adding them to the ice cream or creating the sandwiches

Serving & Storing Butter Pecan Ice Cream Sandwiches

• The ideal method to serve butter pecan ice cream sandwiches is to make absolutely sure that the cookie rounds are thoroughly frozen and then offer them fresh after the cookies cool down.
• If you aren't serving them right away, place the cookie rounds that have been cut out in the refrigerator and store the prepared cookies in an airtight container or bag. Then, just before serving, make a new sandwich.
• If there are leftover sandwiches, I like to wrap them all in plastic wrapping and store them inside an airtight container or bag. Place in the freezer until ready to serve. Remove them about 10 minutes before serving.
• I prefer to sandwich the butter pecan ice cream sandwiches fresh since the cookie is so much softer with that method. If you refrigerate the whole sandwiches, the cookie will become considerably firmer and a little more difficult to chew, but it will still taste wonderful.

What is in Butter Pecan Ice Cream Sandwiches?

Brown butter, brown sugar, and cinnamon are used to toast the pecans. Let them cool and they will become crispy. I could eat them by myself. The nuts are then chopped and mixed into handmade no-churn vanilla ice cream with a touch of brown butter for additional taste.

The remaining nuts are poured into the brown butter cookies, which are really simple to create. The most difficult part is having to wait until they're cool. But when you follow the procedures just as it is, you will definitely whip out the best of the best butter pecan ice cream sandwiches.

As always, have a blessed day, and happy baking! 

Additional resources and citations

• 1
  https://baranbakery.com/butter-pecan-ice-cream-sandwiches/
• 2
  https://www.tasteofhome.com/article/butter-pecan-ice-cream-sandwiches/
• 3
  https://dessertsanddrinks.com/butter-pecan-ice-cream-sandwiches/

The Best Butter Pecan Ice Cream Sandwich Recipe | Step-by-Step Guide to Make the Butter Pecan Ice Cream Sandwiches (+ Video, Tips & Tricks)

Butter pecan ice cream sandwiches are crunchy brown butter cookies filled with brown sugar butter pecans, a dash of cinnamon, and sandwiched over butter pecan ice cream for the perfect summer-to-fall transition.

Type: Dessert

Cuisine: French

Keywords: Butter pecan ice cream sandwich

Recipe Yield: 12 Butter Pecan Ice Cream Sandwiches

Calories: 170kcal

Preparation Time: 10M

Cooking Time: 25M

Freezing & Cooling Time: 1H

Total Time: 1H35M

Recipe Ingredients:

• Butter
• Sugar
• Pecans
• Cinnamon
• Heavy Whipping Cream
• Sweetened Condensed Milk
• Vanilla
• Eggs
• Flour
• Baking Powder
• Salt

Recipe Instructions:

Step 1:

Cook the pecans in a pot with brown sugar, brown butter, cinnamon, and water. Let the pecans cool fully on a baking pan before chopping them up.

Step 2:

Whip the cream until firm peaks form before making the ice cream.

Step 3:

Next stir in the brown butter, pecans, sweetened condensed milk, and vanilla extract, if using. Freeze for at least 6-8 hours in an 8-inch square pan or tray.

Step 4:

Whisk together the brown sugar and brown butter to make the cookies. Then mix in the vanilla and egg extract until smooth.

Step 5:

Mix in the dry ingredients, then the chopped pecans.

Step 6:

Bake for 12 to 15mins or until golden brown.

Step 7:

Let cool for 2mins before transferring to wire racks. Let cookies fully cool before proceeding to the next step.

Step 8:

Sandwich the cooled cookies between the cookie rounds cut with a cookie cutter or biscuit cutter.

Step 9:

Serve and enjoy!

Editor's Rating:
83