Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 pint coconut ice cream
Special equipment needed:
- Electric mixer
- Ice cream scoop
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt.
3. In a separate large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Line a baking sheet with parchment paper.
7. Using an ice cream scoop, scoop the coconut ice cream onto the prepared baking sheet, spacing them about 2 inches apart.
8. Place the baking sheet in the freezer until the ice cream is firm, about 30 minutes.
9. Using the same ice cream scoop, scoop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake the cookies until golden brown, about 12-15 minutes.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
12. Once the cookies are completely cooled, place a scoop of the frozen coconut ice cream between two cookies and press gently to form a sandwich.
13. Repeat with the remaining cookies and ice cream.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Freezing time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Makes 6-8 ice cream sandwiches.
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 40g
Protein: 4g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Vanilla ice cream can be used instead of coconut ice cream.
Variations:
- Add chopped nuts or chocolate chips to the cookie dough for extra texture.
- Use different flavors of ice cream, such as chocolate or strawberry.
Tips and tricks:
- Make sure the ice cream is firm before scooping it onto the baking sheet.
- Use a cookie scoop to ensure even-sized cookies.
- Let the cookies cool completely before making the ice cream sandwiches.
Storage instructions:
Store the ice cream sandwiches in an airtight container in the freezer for up to 1 week.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve the ice cream sandwiches on a platter with a sprinkle of shredded coconut on top.
Garnishes:
Sprinkle shredded coconut or chopped nuts on top of the ice cream sandwiches.
Pairings:
Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
No side dishes necessary.
Troubleshooting advice:
- If the ice cream is too soft, it will melt quickly and make a mess. Make sure it is firm before making the sandwiches.
- If the cookies are too thin, they may break when making the sandwiches. Make sure to scoop the dough into even-sized balls.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Keep the ice cream and cookie dough refrigerated until ready to use.
Food history:
Ice cream sandwiches have been a popular treat in the United States since the early 1900s.
Flavor profiles:
Sweet, creamy, and coconutty.
Serving suggestions:
Serve the ice cream sandwiches as a dessert after a summer barbecue or picnic.
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Taste: Creamy, Coconutty, Sweet, Refreshing