Hot August nights call for cool and creamy frozen treats, specifically coconut-vanilla bean ice cream sandwiches. My go-to vanilla bean ice cream is equally excellent with coconut milk subbing in for the dairy, and it seemed only natural to turn the ice cream into an over-the-top ice cream sandwich.

Here coconut-vanilla bean ice cream is sandwiched between brown sugar cookie bars in a taste for the senses. The salty-sweet coconut caramel drizzle is not to be missed and absolutely makes this dessert! (Pro tip: Leftover caramel sauce is best eaten by the spoonful, but I’m certain you knew that already).

Coconut-Vanilla Bean Ice Cream Sandwiches

Yield: 12 ice cream sandwiches

Description

EasyRecipe

Ingredients

Ice Cream

3 cups full fat coconut milk
3/4 cup sugar
1/4 tsp salt
1 vanilla bean, seeds scraped
1 tsp vanilla extract
1 Tbsp coconut rum or vodka

Cookie Bars

1 2/3 cups flour
1 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1/2 cup coconut oil, softened (at the consistency of softened butter)
1/2 cup light brown sugar
1/4 cup sugar
1 large egg
1 vanilla bean, seeds scraped
1 tsp vanilla extract

Salted Caramel Sauce

6 Tbsp light brown sugar
2 Tbsp water
1/2 tsp vanilla extract
1/4 tsp salt
2 Tbsp coconut oil, melted

Instructions

For the ice cream, combine coconut milk, sugar, salt, vanilla bean seeds, vanilla, and rum in a blender or food processor; process until smooth. Cover and chill mixture in the refrigerator for four hours. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and freeze overnight until firm.
For the cookie bars, preheat oven to 350°F and line a 13 x 9-inch pan with parchment paper. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat coconut oil and sugars in a large mixer bowl at medium speed until creamy; beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
Scrape dough into prepared pan and use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into pan. Bake for 14 minutes, until golden and a toothpick inserted in the center comes out clean. Remove pan from oven and transfer directly to the freezer (line shelf with a kitchen towel) to chill for 40 minutes.
Lift parchment to remove cookie bar from pan and place on a cutting board; cut in half with a sharp knife. Use an offset spatula to spread two cups ice cream over one cookie bar rectangle; top with remaining cookie bar rectangle. Return stack to pan and wrap tightly to weigh it down; return to the freezer for 4 hours, until fully firm.
For the salted caramel sauce, combine brown sugar and water in a small saucepan over medium-low heat. Cook mixture below a simmer, stirring occasionally, for 8 minutes until brown sugar is completely dissolved. Remove from heat and pour into a small bowl; whisk in vanilla and salt. Add melted coconut oil and whisk well until combined. Cool for 30 minutes, then whisk again.
Remove stack from pan and place on a cutting board; trim edges and cut into squares with a sharp knife. Drizzle with salted caramel sauce just before serving. Wrap sandwiches individually in wax paper and store in the freezer up to two weeks.

Notes

Caramel sauce adapted from The Scrumptious Pumpkin. The rum or vodka prevents the ice cream from freezing too firmly; omit if you wish.

Nutrition

Calories: 325
Carbohydrates: 42

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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