Prepare to embark on a mouthwatering journey that will transform your dessert game forever! These Chocolate Cookie Ice Cream Sandwiches with No-Churn Toasted Coconut Ice Cream are not just a treat – they're a culinary masterpiece that combines rich chocolate cookies with creamy, tropical-inspired ice cream. Imagine biting into a perfectly crisp chocolate cookie, only to be greeted by a luscious, toasted coconut ice cream center that melts in your mouth. Whether you're looking to impress guests or simply indulge in a decadent homemade dessert, this recipe promises to be your new obsession!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups heavy cream
- 1 cup sweetened shredded coconut
- 1/2 cup sweetened condensed milk
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- For the chocolate cookies, whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Chill the dough in the refrigerator for 15 minutes.
- Roll the chilled dough into small balls (about 1 tablespoon each) and place on prepared baking sheets, leaving 2 inches between each cookie.
- Bake the cookies for 10-12 minutes until edges are set. Allow to cool completely on a wire rack.
- For the no-churn toasted coconut ice cream, first toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring constantly. Let cool completely.
- In a large bowl, whip heavy cream until stiff peaks form. Gently fold in sweetened condensed milk and toasted coconut.
- Transfer the mixture to a freezer-safe container and freeze for 6 hours or overnight until firm.
- To assemble the ice cream sandwiches, scoop a generous amount of toasted coconut ice cream between two cooled chocolate cookies.
- Wrap each sandwich in plastic wrap and freeze for an additional 30 minutes before serving to help them set.
- For best results, serve immediately or store in the freezer in an airtight container for up to one week.
Tips
- Chill is Key: Always refrigerate your cookie dough before baking to prevent spreading and ensure a perfect shape.
- Toasting Coconut Trick: Watch your coconut carefully when toasting – it can burn quickly! Stir constantly and remove from heat as soon as it turns golden brown.
- Whipping Cream Wisdom: For the fluffiest no-churn ice cream, make sure your heavy cream is very cold before whipping.
- Freezing Hack: Wrap individual sandwiches in plastic wrap to prevent freezer burn and maintain freshness.
- Make-Ahead Magic: These sandwiches can be prepared in advance and stored for up to a week, making them perfect for meal prep or unexpected dessert cravings.
- Softening Tip: Let the ice cream sandwiches sit at room temperature for 2-3 minutes before serving for the perfect texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 48g
Protein: 5g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 95mg
