These Chocolate Cookie Ice Cream Sandwiches with No Churn Toasted Coconut Ice Cream will be perfect for all of your summer shindigs!
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.
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.