With Memorial Day behind us I guess we can say that Summer is officially here! I love summertime! I love the slower pace, the longer days, and especially the desserts! It’s even better when you can eat dessert from the side of a swimming pool or on a warm sandy beach. Of course, from the comfort of your own backyard is fine, too.
Today’s summertime dessert is a new one for me, but it’s absolutely delicious! I already loved ice cream sandwiches, but I have found that anything homemade tastes so much better. This recipe is fairly simple although it does take a little bit more time to create. The great thing about ice cream sandwiches though is that you can completely personalize it. For my recipe, I made coconut milk ice cream with a double chocolate chip cookie, but basically you can combine any type of ice cream with any type of cookie! Next time I am going to try a strawberry ice cream with a short bread cookie. I plan on getting very fat this summer : )
You will need an ice cream maker for this recipe…and some free time. With all the chilling and churning, this takes about 6 hours. Only about 1 of those hours is actually work though, so don’t let that scare you! I made dairy free ice cream for this recipe, but if you aren’t a fan of dairy free, try this recipe instead. I personally thought the dairy free ice cream was a great compliment to the cookie and so did Lola Butters…well actually she didn’t get a cookie, but she wanted one!
Now that I have you craving all the ice cream sandwiches, here are the details!
- • 2 (13- to 15-ounce) cans full-fat coconut milk
- • 1/2 cup sweetener, such as agave syrup, maple syrup, honey, or cane sugar
- • 1/4 teaspoon salt
- • 2 tablespoons cornstarch, or 1 tablespoon arrowroot starch
- 1 1/2 teaspoons vanilla extract
- • 4 cups semi-sweet chocolate chips
- • 2 2/3 cups all-purpose flour
- • 1 teaspoon baking soda
- • 1/2 teaspoon salt
- • 1 cup (2 sticks) butter or margarine, softened
- • 1 cup packed brown sugar
- • 1/2 cup granulated sugar
- • 1 teaspoon vanilla extract
- • 3 large eggs
- 1. Pour 2 cans of full fat coconut milk into a large bowl. Use a whisk to stir and combine until creamy. Measure out a half cup of the coconut milk and set aside.
- 2. Add the remaining coconut milk (1 1/2 cups) to a medium saucepan then add the sweetener (agave, honey, sugar, etc.) and salt. Stir with a whisk then slowly heat the mixture on low heat being careful to NOT bring it to a boil.
- 3. To the remaining 1/2 cup of coconut milk, add corn starch and whisk until dissolved. Pour it into the larger saucepan of coconut milk.
- 4. Continue to heat the coconut mixture on medium low and stir occasionally until the mixture has thickened. About 6 minutes.
- 5. Remove the pan from heat and stir in the vanilla.
- 6. Pour the ice cream into a shallow container and allow to sit on the countertop to cool to room temperature. About 1 hour. Then, cover and chill in the refrigerator for 4 hours or longer. While ice cream chills, make the cookies.
- 7. Remove ice cream from the fridge and prep your ice cream maker. Get the bowl stirring and slowly pour in your ice cream base. Continue churning until the ice cream thickens to a soft serve like texture — 10 to 20 minutes. Once the ice cream has thickened you can add extras like chocolate chips, nuts, or fruit. Churn until completely combined.
- 8. When the ice cream is combined and thickened, pour into a shallow baking dish. I used a 9 x 14 rimmed pan. Cover with plastic wrap and allow to freeze for at least 2 to 3 hours.
- 9. Once the ice cream has hardened in the pan, use a round cookie cutter or a hard lid and cut circles from the ice cream. Use these to add to your ice cream sandwich!
- 1. Preheat oven to 375° F. Prepare the baking sheets.
- 2. Melt 2 cups morsels in a small saucepan over low heat. Use a whisk to stir until smooth.
- 3. In a medium bowl, combine flour, baking soda and salt. In a separate large bowl (or stand mixer), beat butter, brown sugar, granulated sugar and vanilla extract. Add eggs one at a time, making sure to mix well in between each addition. Add melted chocolate and continue to mix. Turn mixer to low, and add in the flour mixture one cup at a time. Stir in remaining 2 cups chocolate chips.
- 4. Measure a heaping tablespoon of cookie dough and arrange on the prepared baking sheets.
- 5. Bake for 8 to 9 minutes or until cookies are puffed. Remove from the sheets and allow to cool completely on a cooling rack.
What do you think? Perfectly delicious? I think so. Be sure to wrap some in plastic wrap and store in the freezer so you have them all summer long!