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–+ servings
Stack of butter pecan cookie ice cream sandwiches.
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Butter Pecan Cookie Ice Cream Sandwiches

Homemade butter pecan cookies are fresh baked and filled with a no-churn butter pecan ice cream creating a delicious ice cream cookie sandwich for a tasty treat everyone will love!
Prep Time18 minutes
Cook Time12 minutes
Freezer time6 hours 30 minutes
Total Time7 hours
Servings: 8 servings
Calories: 730kcal
Author: Karin and Ken

Ingredients

Ice Cream

Cookies

Instructions

  • Gather the ingredients to make the butter pecan ice cream.
    Ingredients to make the ice cream for butter pecan cookie ice cream sandwiches.
  • Whip heavy cream with an electric mixer until stiff peaks form.
    Whipped cream is in a bowl.
  • In a separate bowl, combine sweetened condensed milk, pecans, butter and maple extract in large bowl. Mix well. Fold it into whipped cream.
    Other ingredients to make ice cream and mixed up and ready to add to whipped cream.
  • Pour the ice cream mixture into 9x5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm.
    Ice cream mixture is spread in a loaf pan.
  • Gather the ingredients for the cookies.
    Ingredients to make butter pecan cookie crust.
  • Preheat the oven to 375° and line a 10-by-15-inch jelly roll pan with parchment paper.
  • Spread the pecans in a pie plate or small pan and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the pecans.
  • In a small bowl, whisk together flour, baking powder, baking soda, and salt. Use an electric mixer to beat the butter with the brown sugar at medium-high speed until smooth. Then add egg and vanilla and beat until well mixed.
    Wet ingredients and dry ingredients are mixed together in separate bowls.
  • Reduce the mixer speed to low and mix in the dry ingredients.
    Dry ingredients are mixed into the wet ingredients.
  • Spread the dough onto the baking tray in an even layer.
    Dough is spread out into jelly roll pan to make butter pecan cookie ice cream sandwiches.
  • Sprinkle the chopped pecans on top. Freeze for 5 minutes, just until firm.
    Pecans are sprinkled over the top of the cookie crust before baking in the oven.
  • Bake the bar the cookie tray on the center rack in the oven for about 12 minutes, or until golden. Remove from the oven and cool completely.
    Tray of butter pecan cookies cooked in the sheet pan.
  • Invert the bar onto a work surface and peel off the paper. Cut the cookie in half forming 2 equal pieces.
    Cookie is cut in half.
  • Spread the softened ice cream on one half of the cookie bar.
    Ice cream is added to the top of the cookie and spread into a thin layer.
  • Top with the other half, nut side up. Return to the freezer and freeze until firm, at least 1 hour.
    Other half of cookie is placed on top of the ice cream.
  • Cut into 8 bars.
    Butter pecan cookie ice cream sandwiches are cut into 8 pieces.
  • Serve them up!
    Side view of the butter pecan cookie ice cream sandwiches cut on a cutting board.
  • For a delicious sweet treat!
    Close up of butter pecan ice cream cookie ice cream sandwich cut into squares and ready to eat.
  • Enjoy!
    Stack of three ice cream cookie sandwiches on a wooden cutting board.
  • Each and every bite!
    A hand holding an ice cream cookie sandwich over the table to take a bite.

Nutrition

Calories: 730kcal | Carbohydrates: 52g | Protein: 9g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 191mg | Potassium: 376mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1413IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 1mg