As the sun dipped below the horizon, casting a golden hue over our little countryside home, the comforting aroma of freshly baked cookies wafted through the air. It was one of those magical evenings when my family gathered on the porch, laughter mingling with the sounds of crickets serenading us into the night. Inspired by the flavors of the autumn harvest, I decided to craft a dessert that would encapsulate both warmth and nostalgia: Maple Pecan Ice Cream Sandwiches.
This delightful treat features buttery pecan cookies hugged around rich maple ice cream, creating a harmonious balance of crunch and creaminess. Perfect for sharing with loved ones, each bite transports you back to those cherished moments of togetherness.
Ingredients
For the Pecan Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Maple Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional, for added crunch)
Instructions
To prepare the pecan cookies, start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy removal later.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Fold in the finely chopped pecans, creating a lovely nutty texture.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are soft. Allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the maple ice cream. In a mixing bowl, whisk together the heavy cream, whole milk, maple syrup, and vanilla extract until well combined. If you desire extra crunch, fold in the chopped pecans.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Once your cookies are completely cooled and the ice cream is ready, it’s time to assemble your ice cream sandwiches. Place a generous scoop of maple ice cream between two pecan cookies, gently pressing them together. Repeat this process until all cookies and ice cream are used.
To add an extra touch of elegance, you can roll the edges of the ice cream sandwiches in chopped pecans for a delightful crunch.
Serve immediately or wrap each sandwich in parchment paper and store them in the freezer for later indulgence. As you take a bite, let the creamy maple ice cream meld with the warm, nutty cookies, and savor the sweet embrace of family traditions and cozy evenings under the stars.