Coconut Salted Caramel Ice Cream Sandwiches

A base of crispy coconut cookies, homemade salted caramel, and a filling of creamy vanilla ice cream take these caramel ice cream sandwiches completely over the top!

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Coconut Salted Caramel Ice Cream Sandwiches

A base of crispy coconut cookies, homemade salted caramel, and a filling of creamy vanilla ice cream take these caramel ice cream sandwiches completely over the top!

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 673kcal

Ingredients

Coconut Cookies

1/2 cup unsalted butter, softened
3/4 cup (150g) packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups (200g) all-purpose flour (spooned and leveled)
1-1/2 cups (120g) sweetened flaked coconut
1 teaspoon (6g) baking soda
1/2 teaspoon (1g) ground cinnamon
1/4 teaspoon (1g) kosher salt

Salted Caramel Ice Cream Sandwiches

1/2 cup (100g) granulated sugar
3 tablespoons unsalted butter
1/3 cup heavy whipping cream
1/2 teaspoon (2g) kosher salt
2-1/4 cups vanilla ice cream
Toasted coconut and flaky sea salt for topping

Instructions

Coconut Cookies

Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla, beating well until smooth.
In a medium separate bowl, combine flour, coconut, baking soda, cinnamon, and salt. Add to butter mixture, folding until dough is just combined.
Scoop dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets and flatten slightly.
Bake cookies at 350F 10-12 minutes until edges of cookies are golden-brown. Allow cookies to cool on baking sheet 20 minutes before transferring to a wire cooling rack to cool completely.

Salted Caramel Ice Cream Sandwiches

Place sugar in a medium heavy-bottom saucepan over medium heat and allow to melt, stirring occasionally to distribute the sugar crystals. Once sugar is melted, stir in butter until melted.
Slowly add cream (carefully, it will splatter) stirring constantly and allow caramel to cook until it reaches 235F on a candy thermometer. Remove caramel from heat and mix in salt. Allow caramel to cool 5 minutes.
Spread about 1/2 tablespoon caramel sauce on the bottoms of half of cooled cookies while the caramel is warm (save any extra caramel for garnish later). Allow caramel to cool on cookies 20 minutes.
Scoop 1/4 cup ice cream per sandwich onto cooled caramel and use other cookie half to gently flatten ice cream to form a sandwich. Immediately place ice cream sandwiches in a single layer in a container and freeze for 2 hours.
When ready to serve, warm any remaining caramel sauce and drizzle over ice cream sandwiches. Top with toasted coconut and flaky sea salt and serve. Enjoy!

Notes

Storing Instructions

Store ice cream sandwiches in freezer up to 2 months.

Nutrition