The Best Butter Pecan Ice Cream Sandwiches You’ll Ever Make

These homemade butter pecan ice cream sandwiches are a perfect pairing for the dog days of summer!

When it comes to this family favorite dessert, there’s only one thing my wife and I disagree on: how to pronounce pecan! Thankfully, there doesn’t need to be a consensus between our Midwestern versus Californian accents to agree on what matters most—that these butter pecan ice cream sandwiches are the absolute highlight of summer.

With chewy, nutty, buttery cookies sandwiched around a thick layer of creamy ice cream, these are one of my favorite takes on an ice cream sandwich. And whether you’re on team PEE-can or puh-KAHN, you’re bound to be as obsessed with these as my family!

Where Can I Find Butter Pecan Ice Cream Sandwiches?

If you’re looking for store-bought ice cream sandwiches, you’ll be hard pressed to find them at your local grocer. Sadly, they’re not nearly as common as the classic ice cream sandwiches you’ll find lining the freezer aisle. But not to worry, it’s easy enough to find the butter pecan ice cream itself. Once you have the ice cream in hand, you’re just a batch of cookies away from your own butter pecan ice cream sandwiches. It’s a little more work than just grabbing them from the store, but they’re such a fun treat to make, and bonus points—they’re homemade!

Butter Pecan Ice Cream Sandwiches

Ingredients

 Butter Pecan Ice Cream Sandwich ingredientsJamie Thrower for Taste of Home

  • 1 3/4 cups chopped pecans
  • 1 tablespoon plus 1 cup butter, softened, divided
  • 1 cup packed brown sugar
  • 1 large egg, separated, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups self-rising flour
  • 1-2 tablespoons milk, as needed
  • 1 cup pecan halves
  • 1/2 gallon butter pecan ice cream

Directions

Step 1: Toast your pecans

 Butter Pecan Ice Cream Sandwich Jamie Thrower for Taste of Home

Mix chopped pecans and 1 tablespoon butter in a saute pan and toast for 5-7 minutes until browned, stirring frequently. Set aside to cool.

Step 2: Make your cookie dough

 Butter Pecan Ice Cream Sandwich cookie doughJamie Thrower for Taste of Home

In a stand mixer with the paddle attachment, or using a handheld mixer, mix the brown sugar and remaining butter for 3-5 minutes until very light and fluffy. Beat in the egg yolk and vanilla. Gradually add flour and mix well. If the dough seems too crumbly, add 1-2 tablespoons milk to help bring it together. Form the dough into a ball and return to the bowl, cover and refrigerate for 1 hour or until easy to handle.

Step 3: Bake cookies

 Butter Pecan Ice Cream Sandwich cookies bakingJamie Thrower for Taste of Home

Line a sheet tray with parchment paper. Preheat oven to 375°F. Roll dough into 1-inch balls, then roll balls in toasted pecans, pressing nuts into dough. If the pecans won’t stick easily, wet your hands very lightly before forming a ball. Place 2 inches apart on the lined sheet tray. Beat egg white until foamy. Dip pecan halves in egg white, then gently press into each ball.

Bake for 12-15 minutes or until golden brown.

Step 4: Cool

 Butter Pecan Ice Cream Sandwich cookies coolingJamie Thrower for Taste of Home

Cool for 2 minutes before moving to wire racks. Allow cookies to cool completely before moving onto the next step.

Step 5: Cut out ice cream

 Butter Pecan Ice Cream Sandwich ice creamJamie Thrower for Taste of Home

Pull your ice cream from the freezer and allow it to soften enough to handle, about 5-10 minutes. Place plastic wrap over a baking sheet and spread the ice cream into a 1-inch thick layer. Find a cookie cutter the same size of your cookies, and use it to press out discs of ice cream.

Editor’s Tip: If your ice cream is melting too much at any point, just return it to the freezer for a few minutes before moving on.

Step 6: Assemble ice cream sandwiches

 Butter Pecan Ice Cream SandwichJamie Thrower for Taste of Home

Place one ice cream disc between two cookies, and press down gently. Continue with remaining discs and cookies. Place them on a parchment-lined sheet tray and freeze immediately. Once they’re frozen, you can either individually wrap them or store them in an airtight container with parchment between layers.

When you’re ready to enjoy, remove ice cream sandwiches from the freezer and allow them to come to temp for a few minutes before serving so that the cookies can soften a bit. Your dessert companions are about to be very impressed!

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Risa Lichtman
Risa Lichtman is a chef and writer living in Portland, Oregon. She is the owner/chef of Lepage Food & Drinks, a small food company featuring Jewish seasonal foods, providing takeaway all around Portland. She has previously published poems in Poetica Magazine, the anthology The Art of Bicycling, Maggid: A Journal of Jewish Literature, and The Dos Passos Review. She lives with her wife Jamie, their dog Isaac, and their cat Sylvia. Follow her at @risaexpizza, or find her delicious food offerings on @lepagefoodanddrinks.