Sandwiched in the Coconut Zone
Frozen Coconut Ice Cream Between Crisp Coconut Cookies
1 hour active, plus freeze time
Serves 4
DessertAmerican
Herb's take
Inspired by classic American ice cream sandwiches but amped up with double coconut, these treats teach you how to turn sweetened condensed milk into creamy ice cream without a machine. The contrast of chewy, crispy coconut cookies and smooth frozen filling makes this a tropical science experiment worth repeating.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- 02In a bowl, whisk melted butter and brown sugar until smooth. Whisk in egg and 1 teaspoon vanilla extract.
- 03Add flour, baking powder, and salt to the bowl. Stir just until combined.
- 04Fold in shredded sweetened coconut. The dough will be quite sticky.
- 05Drop rounded tablespoons (about 16 total) onto prepared sheets, spacing 2 inches apart. Flatten gently to 1/2-inch thick.
- 06Bake 12 to 15 minutes until edges are golden and centers are set. Cool completely on the pan.
- 07While cookies cool, whip cold heavy cream to stiff peaks in a large bowl.
- 08In a separate bowl, combine sweetened condensed milk, remaining 1 teaspoon vanilla extract, and coconut extract.
- 09Gently fold whipped cream into condensed milk mixture until fully combined.
- 10Scrape ice cream base into a parchment-lined 8-inch square pan. Smooth top, cover, and freeze until solid, about 4 hours.
- 11Once frozen, use a 2.5-inch cutter (or knife) to cut 8 ice cream squares or rounds.
- 12Sandwich ice cream between two coconut cookies. Press gently to adhere.
- 13Freeze sandwiches at least 1 hour more, wrapped individually, to set.
- 14Serve straight from the freezer for optimal contrast between crisp cookie and creamy center.
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