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–+ servings

Butter Pecan and Maple Ice Cream Sandwiches

David
This recipe is a twist on a classic, replacing chocolate sandwich cookies with salty/sweet butter pecan shortbread and layering in dreamy maple ice cream. Make it quick with store bought ice cream, or whip up a batch of no-churn Maple Ice Cream linked below.
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Prep Time 20 minutes
Cook Time 18 minutes
Refrigeration and Freeze Time 3 hours
Total Time 3 hours 38 minutes
Course Dessert, Snack
Cuisine American
Servings 12 Sandwiches
Calories 452 kcal

Equipment

  • Mixing Bowls
  • Rubber Spatula
  • Stand Mixer w/ Paddle Attachment or Hand Mixer
  • Baking Pans preferably half sheet
  • Parchment Paper
  • Large Knife
  • Pastry Cutter optional
  • Frying Pan for the buttered pecans

Ingredients
 
 

For the Ice Cream Sandwiches

  • 1 cup Unsalted Butter 227g - cold, cut into cubes
  • ½ cup + 1 tbsp Light Brown Sugar 115g
  • 1 tsp Pure Vanilla Extract 4g
  • 2 cups + 2 tbsp All-Purpose Flour 260g - divided, more if needed
  • 1 tsp Corn Starch 3g
  • 1 ½ tsp Sea Salt 9g - or Kosher Salt
  • ½ cup Buttered Pecans 55g - see recipe below
  • 1 ½ quarts Maple Ice Cream or ice cream of choice, preferably homemade.

For the Buttered Pecans

  • 1/2 cup Finely Chopped Pecans or Pecan Pieces 55g
  • 1 tbsp Butter 14g - unsalted or salted
  • 1/2 tsp Sea Salt 3g - or Kosher Salt
  • 1/4 tsp Granulated Sugar 1g

Instructions
 

For the Ice Cream Sandwiches

  • Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on low for 1 minute until starting to combine.
    1 cup Unsalted Butter, ½ cup + 1 tbsp Light Brown Sugar
  • Add vanilla, and beat on medium-high for 8 minutes until creamed thoroughly and no butter spots remain. If the brown sugar is not mixed thoroughly, blend an additional 2 minutes. Scrape down the sides of the bowl halfway through and at the end. d
    1 tsp Pure Vanilla Extract
  • Add 2 cups of flour, corn starch, and salt to a medium bowl. Whisk for a few seconds to combine, but do not overmix.
    2 cups + 2 tbsp All-Purpose Flour, 1 ½ tsp Sea Salt
  • Pour the flour mixture into the butter mixture, and beat on low for 1 minute.
  • Scrape the dough out of the bowl onto a thoroughly floured surface. Knead for 2 minutes, gradually adding the remaining 2 tbsp of flour. The dough should be pliable and just slightly tacky.
    2 cups + 2 tbsp All-Purpose Flour
  • Knead the pecans into the dough until mixed throughout, about 1 minute. Shape dough into a small rectangle, and wrap it in plastic wrap. Place in the refrigerator for 1 hour.
    ½ cup Buttered Pecans
  • Preheat the oven to 350°F / 176°C for 10 minutes. Roll dough between two pieces of parchment paper into a 13"x18" rectangle. It should be roughly ¼" thick.
  • Remove the top parchment paper and slide the bottom with the dough onto a half-sheet pan. Bake on the center rack for 15-18 minutes until the edges turn golden brown.
    Please note: you can use different pan sizes depending on your preference, but roll the dough slightly larger than the size of the pan.
  • Cut the rough edges of the cookie to form a 10"x14" rectangle. Cut the rectangle in half on the long side. Let cool for 15 minutes.
  • Place the pan and cookie in the freezer for 20 minutes. Once it is frozen, place one-half of the cookie bottom side facing up into a small, appropriately sized pan (10"x7"). Spread softened ice cream over the cookie and add the other cookie half on top.
    I recommend homemade ice cream, and here are two options: churned and no-churn maple ice cream.
    1 ½ quarts Maple Ice Cream
  • Cover with plastic wrap and freeze for 2 hours or longer until the ice cream is firm. Once frozen, let the sandwiches sit on the counter for 2 minutes before cutting into 12 pieces. Serve immediately, wrapping any leftovers individually.

For Buttered Pecans

  • Melt butter in a frying pan on the stove over medium heat. Once melted, add pecans.
    1 tbsp Butter, 1/2 cup Finely Chopped Pecans or Pecan Pieces
  • Cook, stirring constantly, for 3-4 minutes or until pecans become fragrant and brown lightly.
  • Remove from heat and stir in salt and sugar. Place in a small bowl to cool down for 10 minutes before using.
    1/2 tsp Sea Salt, 1/4 tsp Granulated Sugar

Video

Notes

You can make these to your size preference, depending on the size of your baking pans. Factoring that the cookie needs to be cut in half, the resulting size should fit snugly in the pan where you will assemble the sandwiches.
I highly recommend homemade maple ice cream. Here are two ways you can make it depending on your equipment: churn or no-churn. 
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.

Nutrition

Serving: 12SandwichesCalories: 452kcalCarbohydrates: 53gProtein: 7gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgSodium: 452mgPotassium: 229mgFiber: 1gSugar: 29gVitamin A: 829IUVitamin C: 1mgCalcium: 148mgIron: 1mg
Keyword butter pecan, Ice Cream, Ice Cream Sandwiches, Maple, shortbread
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