These Chocolate Cookie Ice Cream Sandwiches with No Churn Toasted Coconut Ice Cream will be perfect for all of your summer shindigs!
Have I got an incredibly tasty treat for you guys today!
These Chocolate Cookie Ice Cream Sandwiches with No Churn Toasted Coconut Ice Cream are perfect for all your summer parties!
This past winter I tried something new. No churn ice cream.
I’ve always made my ice cream with my KitchenAid ice cream attachment. And don’t get me wrong, I love using my ice cream attachment.
I always thought no churn ice cream would be just so-so. Well, boy was I wrong.
Talk about easy!
And creamy and delicious? Heck ya!
I made a few different flavors over the last few months and today I’m sharing my favorite, toasted coconut.
I’m not even going to be the least bit humble about these sammies. They’re AH-MAZING!
I’ve always been a HUGE fan of both chocolate and coconut, especially together, so combining this ultra-creamy ice cream with dark, rich, decadent chocolately cookies sounded like the appropriate thing to do.
You only need five ingredients for the ice cream. That’s it. Heavy cream, sugar, sweetened condensed milk, vanilla extract and coconut.
Simply toast your coconut and combine with your sweetened condensed milk and vanilla. Then let the mixture stand for about 30 minutes. Whip your heavy cream with some sugar and then fold into the toasted coconut mixture. Then it’s off to the freezer to chill.
Effortless, am I right?
And while the ice cream is chilling, it’s on to the cookies, which happen to be just as easy.
A handful of ingrdients and you’ll have moist, SUPER chocolatey cookies to sandwich with that yummy ice cream.
Go for it guys! Life is short. Enjoy dessert first!
A Few Cook’s Notes for Chocolate Cookie Ice Cream Sandwiches with No Churn Toasted Coconut Ice Cream Recipe:
I rolled my cookie dough balls in some granulated sugar because I think it makes them look so pretty, but this is optional.
I used a 1 1/2-inch cookie scoop to scoop my dough, but feel free to make your cookies whatever size you’d like.
No Churn Toasted Coconut Ice Cream
- 1 1/2 cups sweetened coconut
- 1 14-oz. can sweetened condensed milk
- 2 tsp. vanilla extract
- 2 cups heavy cream, cold
- 1 Tbsp. granulated sugar
- 2/3 cup olive oil
- 1 cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp. fine sea salt
- 1 tsp. baking soda
- granulated sugar, for rolling, if desired
No Churn Toasted Coconut Ice Cream
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Spread coconut on sheet in even layer. Toast in oven until lightly browned, tossing as needed, about 7-10 minutes. Remove from oven and set aside to cool.
- In a large bowl, combine the sweetened condensed milk, 1/2 cup of the toasted coconut and the vanilla extract. Mix until well combined. Let sit for 30 minutes.
- In the bowl of a stand mixer fitted with a whip attachment, add the heavy cream and whip until stiff peaks form.
- Fold in half of the whipped cream into the condensed milk mixture. Once combined, fold in the remainder. Transfer the ice cream to a container. I use a large loaf pan. Freeze for at least 5 hours.
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a small bowl, combine olive oil, dark brown sugar, egg, egg yolk and vanilla. Mix until well combined. Set aside.
- In a large bowl, sift together flour, cocoa powder, sea salt and baking soda. Stir wet ingredients into dry ingredients until well combined. Cover with plastic wrap and chill in refrigerator for about 30 minutes.
- Remove dough from refrigerator and using a 1 1/2-inch cookie scoop, roll into balls and then dip balls into a small bowl of granulated sugar, if desired. Place balls on prepared tray, placing about 3 inches apart. Bake for 8-9 minutes until edges are set and tops are crackled. Cool on baking sheet and then remove to wire rack.
Assembling Ice Cream Sandwiches
- Remove ice cream from freezer. Let soften just a bit. Lay one cookie bottom side up on flat surface. Top with scoop of ice cream, then top with another cookie. Gently press down. Roll exposed ice cream in remaining toasted coconut. Enjoy immediately.