Butter Pecan Ice Cream Sandwiches Recipe

If the butter is cold, cut it into cubes and place it into a light colored, medium size saucepan, over medium-low heat.
340 grams salted butter
Use a wooden spoon or rubber spatula to stir the butter occasionally. It will begin to bubble, continue stirring intermittently.
Once it begins to foam, you won’t be able to see what’s happening so stir continuously, making sure to scrape the solids off the bottom of the pan. The milk solids will begin to settle on the bottom of the pan and darken in color.
Remove from the heat and continue stirring for another minute or so, until the butter darkens into an amber color.
Pour the butter, with all the little solid bits, into a heat safe jar and allow it to cool or use as directed.

Add 2 Tbsp of brown butter to a medium saucepan over medium heat. Add the brown sugar and water and stir until it’s fully combined.
28 grams browned butter melted, 100 grams dark brown sugar lightly packed, 30 mL water
Allow the sugar to dissolve completely while stirring frequently for 2-3 minutes.
Add the pecans and cinnamon and continue to cook for 3-5 minutes, stirring continuously until the sugar fully coats the pecans and there’s almost no liquid left.
250 grams pecan halves, 1/4 tsp cinnamon
Spread the pecans out onto a sheet of parchment/silicone mat to cool completely.
Once they’ve cooled, finely chop them into smaller chunks.

Add the cold heavy whipping cream to a large bowl or the bowl of a stand mixer. Beat at medium speed for 2 minutes until it starts to thicken and then increase the speed to high.
480 mL heavy whipping cream cold
Beat for another 1-2 minutes until the heavy whipping cream is fully whipped and holds stiff peaks.
Add the sweetened condensed milk, vanilla bean paste and browned butter and mix just until they’re fully combined.
396 grams sweetened condensed milk, 2 tsp vanilla bean paste, 28 grams browned butter melted and cooled
Fold in the chopped pecans just until they’ve evenly distributed.
250 grams candied pecans finely chopped
Line a 9 inch square baking pan with parchment paper (with an overhang for easy removal) and spread the ice cream in the pan. Freeze for about 4-6 hours.
Use the parchment overhang to remove the ice cream from the pan and place it onto a cutting board. Use a biscuit cutter/round cookie cutter that’s a little smaller than the size of the cookies to cut 9 rounds of ice cream. They’ll stick to the cookie cutter so just press them back down on to the cutting board with your finger.
Once you have 9 circles cut out, place them back in the freezer. Then make the cookies.

Preheat the oven to 350F/177C convection and line a cookie sheet with parchment paper.
Place one cup of the browned butter into a large bowl with the brown sugar.
227 grams salted European style butter soft or cold, 200 grams light brown sugar packed
Use a whisk to combine the butter and sugar together for 1-2 minutes.
Add the egg and continue whisking until the mixture is smooth and pale, about 2-3 more minutes.
1 large egg room temperature
Use a spatula to fold in the flour, baking powder and cinnamon just until the flour is almost combined.
270 grams all purpose flour spooned and leveled, 2 tsp baking powder, 1/4 tsp cinnamon
Fold in the chopped pecans just until they’re evenly distributed.
150 grams candied pecan halves chopped
Use a 2 oz cookie scoop to scoop 18 balls of dough into rounds, 6 per pan. Flatten them slightly and bake for about 11-12 minutes, just until the edges begin to brown.
Remove the cookies from the oven, slam the pan onto the counter a couple of times and use a biscuit cutter or large cup to scoot the cookies around to make them perfectly round.
Let the cookies cool completely to room temperature.
Place the rounds of ice cream onto half of the cookies and top with the other half of the cookies.
Serve immediately or place them in an airtight container and return to the freezer.