It just ain’t summer without a good old ice cream and Mann’s Got Munch has created a cracker of an ice cream sandwich recipe – you just make a batch and have your freezer stocked and ready for when it gets hot hot hot. Sophie says, “my take on one of my fave childhood summer puds, this one beats the old Iceland ones I used to gorge on after school. The easiest no-churn coconut ice cream between chewy chocolate cookies and coated in toasted coconut. Banger.” This recipe makes five ice cream sandwiches.
What You Need
Ice cream:
1 cup double cream
1tsp vanilla bean paste
1 can full fat coconut milk
1/2 can condensed milk
1tbsp sugar
Cookie:
1/2 cup cocoa powder
1 1/4 cup plain flour
1/2tsp baking soda
1/4tsp salt
1tsp vanilla bean paste
1/2 cup granulated sugar
1/2 cup golden caster
125g unsalted butter, room temperature
1 egg
Desiccated coconut
Optional: Cocktail cherries
What You Do
1. Whisk double cream with sugar and vanilla until it forms soft peaks, then gently whisk in the condensed milk and full fat coconut milk until smooth. Pour into a deep dish and cover. Freeze for 12 -24 hours before use.
2. Make the cookies. Cream the butter with the sugars until combined then whisk in the egg and gradually add all the dry ingredients.
3. You can pop the dough in fridge overnight or if you’re in a hurry divide it into 10 even balls (weigh them out to keep them the same size). Pop the balls into the freezer to firm up for 15 minutes or the fridge for 1 hour whilst you preheat the oven to 180c.
4. Line a baking tray and bake the cookies in batches for 9 minutes allow to cool completely. Chuck them in the freezer for 5-10 minutes before you sandwich them, if the cookies are warm the ice cream will melt out the sides.
5. Take the ice cream out if the freezer to soften up enough so you can spoon it out easily.
6. Toast desiccated coconut for a few minutes until golden.
7. Take a heaped scoop of ice cream and sandwich between two cookies. Roll the edges in the toasted coconut and pop back in the freezer to firm up until ready to serve.
8. These can be kept in an airtight container in the freezer for up to 4 weeks.
