Toasted Coconut Chocolate Chip Ice Cream Sandwiches
healthierhomemade.co
January 20, 2025
super easy
Toasted Coconut Chocolate Chip Ice Cream Sandwiches
Servings: 14
Ingredients
- 8 oz Butter (softened)
- 1 cup Coconut sugar
- 1/2 cup Cane sugar
- 2 Egg
- 2 tsp Vanilla extract
- 3 cup Einkorn flour (see note below for all purpose flour)
- 1 tsp Baking soda
- 1 tsp Pink himalayan salt
- 10 oz Chocolate chips
- 2 cup Unsweetened coconut
- 2 cup Vanilla ice cream
Instructions
Toast Coconut
- Preheat oven to 350 degrees, add coconut to a baking sheet
- Toast for 5-8 minutes until golden brown. Leave oven on if cooking the cookies right away. Turn off if prepping dough for later
Make Dough
- In a large bowl using a hand mixer or using a stand mixer, add softened butter and sugars. Mix for 5 minutes
- Add in eggs and vanilla, beat another 2 minutes until incorporated well.
- Then add in remaining ingredients and mix another minute or so until everything comes together into a dough.
- Either store dough as directed in prep tips above or grab 2-3 tbsp of dough, shape into a ball, place on cookie sheet.
- Bake for 10-12 minutes, cool completely on wire rack.
Make Sandwiches
- Once cookies are cooled, grab ice cream and add a few tablespoons to a cookie or up to 1/4 cup, you call!
- Sandwich with another cookie and store in Ziploc freezer bag right away. Make sure at first they are frozen on a flat surface so ice cream hardens properly.
Notes
Einkorn Flour
- Can use all purpose flour, just use 2 1/2-2 3/4 cup flour instead of 3 cups
Storage
- These will store in the freezer for about a month or so in a sealed container.
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