Tasting even better than the classic you remember as a kid, our coconut ice cream sandwiches are simple to make and made using real food ingredients. The chocolate cake biscuits our soft and chewy, which complimented by the sweet and smooth coconut ice cream.
No. 1 | Scrape the coconut milk into a blender. Add the maple syrup, vanilla and salt. Blend on high for 10-15 seconds. Line a 9 x 9 inch casserole dish with a single piece of plastic wrap. Pour the liquid into the dish and place in the freezer to set, about 4-6 hours.
No. 2 | Preheat your oven to 350°. Grease a 13 x 18 inch baking sheet with butter, and line with parchment paper.
No. 3 | In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
No. 4 | In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. While continuing to beat on medium speed, add the eggs, one at a time until combined. Turn the speed down to low, then slowly add the flour mixture. Once the batter has come together, scrape the sides of the bowl down, a give one last quick mix.
No. 5 | Scrape the batter onto the baking sheet and using a spatula, spread it out into a thin even layer, leaving a little bit of space around the edges. The batter should be about ¼ inch thick. Place in the oven and bake for 10-12 minutes. Remove and allow to cool completely.
No. 6 | To assemble the sandwiches, use a 2 inch round cookie cutter to cut 18 rounds out of the cake. Carefully remove the ice cream from the casserole dish using the plastic wrap. Use the cookie cutter to cut 9 rounds from the ice cream. Place each ice cream round on a cake round then top with additional piece of cake. Return the sandwiches to the freezer to set. Wrap and leftover sandwiches in plastic wrap.
Keywords: Ice Cream, Dessert, Ice Cream Sandwich