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5 from 17 votes
Overhead photo of chocolate cookie ice cream sandwiches with no churn toasted coconut ice cream
Chocolate Cookie Ice Cream Sandwiches with No Churn Toasted Coconut Ice Cream
Prep Time
45 mins
Freezing Time
5 hrs
Total Time
5 hrs 45 mins
 

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

Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 8 ice cream sandwiches
Calories: 655 kcal
Author: MaryAnn Dwyer
Ingredients
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
Chocolate Cookies
  • 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
Instructions
No Churn Toasted Coconut Ice Cream
  1. 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.

  2. 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.

  3. In the bowl of a stand mixer fitted with a whip attachment, add the heavy cream and whip until stiff peaks form.

  4. 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.

Chocolate Cookies
  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.

  2. In a small bowl, combine olive oil, dark brown sugar, egg, egg yolk and vanilla. Mix until well combined. Set aside.

  3. 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.

  4. 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
  1. 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.

Nutrition Facts
Chocolate Cookie Ice Cream Sandwiches with No Churn Toasted Coconut Ice Cream
Amount Per Serving
Calories 655 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 21g131%
Cholesterol 131mg44%
Sodium 317mg14%
Potassium 251mg7%
Carbohydrates 57g19%
Fiber 4g17%
Sugar 35g39%
Protein 6g12%
Vitamin A 945IU19%
Vitamin C 0.3mg0%
Calcium 80mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.