Coconut Shortbread Ice Cream Sandwich Recipe

Name: Coconut Shortbread Ice Cream Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Shortbread; 2 cups all purpose flour; 1/4 teaspoon salt; 1/3 cup unsweetened shredded coconut; 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; Coconut Ice Cream; 1 cup coconut milk; 1 1/2 cups heavy cream; 1/3 cup granulated sugar; 1/4 cup unsweetened shredded coconut; 1/2 teaspoon salt; 4 egg yolks; Others; 1 cup sweetened shredded coconut

Servings: persons

Coconut Shortbread
2 cups all purpose flour
1/4 teaspoon salt
1/3 cup unsweetened shredded coconut
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Coconut Ice Cream
1 cup coconut milk
1 1/2 cups heavy cream
1/3 cup granulated sugar
1/4 cup unsweetened shredded coconut
1/2 teaspoon salt
4 egg yolks
Others
1 cup sweetened shredded coconut

1
To prepare cookie dough, sift the flour and salt in a large bowl. Mix in coconut. Set aside.
2
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
3
Reduce the speed to low and beat in the flour mixture until just incorporated.
4
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
5
Preheat oven to 350F. Line 2 baking trays with parchment paper.
6
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into 2-inch rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
7
Bake the cookies for 10 to 12 minutes, or until cookies are lightly browned.
8
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
9
To prepare ice cream, combine coconut milk, heavy cream, half portion of sugar and shredded coconut in a medium sauce pan. Bring mixture to simmer, until sugar is dissolved. Remove from heat.
10
Whisk egg yolks and remaining sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture, mix until blended. Stir yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes.
11
Strain custard into another medium bowl, let cool over a bowl of iced water or chill in the refrigerator, stirring occasionally.
12
Process custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover and freeze until firm, at least 4 hours.
13
To assemble the sandwiches, remove ice cream from the freezer. Let sit in room temperature for easy scooping. Scoop ice cream on top of one cookie, place another cookie on top of the ice cream. Lightly press to adhere the sandwich.
14
Roll or sprinkle the sides with the sweetened shredded coconut.
15
Serve immediately. Or wrap each sandwich with plastic wrap and place them in the freezer.

1240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Coconut Shortbread, 2 cups all purpose flour, 1/4 teaspoon salt, 1/3 cup unsweetened shredded coconut, and more.

Yes, Coconut Shortbread Ice Cream Sandwich falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Coconut Shortbread Ice Cream Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions