In Seattle, we’ve got July through September to enjoy the beautiful weather before the rain sets in. But, you better believe, Seattleites know how to live up those three months. And, part of basking in the season is cramming in all the summer ice cream treats we can handle during those three short months.
This dessert is so simple and, as my daughter would like to remind you, infinitely customizable. These ice cream sandwiches can be rolled in a multitude of toppings, so don’t just limit yourself to coconut flakes. Her suggestions: mini chocolate chips and sprinkles (she’s a candy expert, so, I take her suggestions seriously).
Here’s to summer, friends. Enjoy!
Orasella’s Cherry Coconut Ice Cream Sandwiches
Makes 24 2-inch ice cream sandwiches
Ice Cream
1/2 gallon, coconut ice cream, softened
1 jar Orasella cherries, de-stemmed and cut in half
Cookies
Adapted from Smitten Kitchen
2 2/3 cups (335 grams) all-purpose flour
2/3 cup plus 1/4 cup unsweetened cocoa powder
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
Optional Toppings
Orasella Cherry Syrup
(This is what’s leftover after you use your Orasella cherries. To make the syrup the consistency of molasses, place leftover syrup in a small saucepan over medium heat and reduce by half)
coconut flakes
mini chocolate chips
sprinkles
Ice Cream: Line an 8 x 8 inch baking dish with plastic wrap. In a large bowl, mix coconut ice cream and Orasella cherries. Transfer to the lined 8x8 inch baking dish. Use a spatula to smooth the ice cream to even thickness. Cover in plastic wrap and freeze until hardened.
Cookies: Preheat oven to 350°F degrees. Line two baking sheets with parchment paper. Sift the flour and cocoa together and set aside. In the bowl of a stand mixer with a paddle attachment, beat the butter, sugar, and salt together until light and fluffy. Add the yolks and vanilla and mix until combined, then scrape down sides and mix briefly again. Add the flour mixture a little at a time then mix until combined. Transfer the dough to a lightly floured work surface and divide into two equal pieces. If the dough is too soft to handle, wrap and chill until firm enough to roll out (30 minutes only; any longer and it becomes crumbly). Roll each batch into a 1/4-inch thick rectangle. Cut cookies using a circular, square or rectangular 2-3 inch cookie cutter. Use an offset spatula to transfer cookies to the prepared sheets; you’ll only need an inch space between them. Bake the cookies for 16 to 18 minutes, or until they stay firm when tapped in the center. Transfer to a wire rack to cool completely. Repeat with remaining cookie dough, rerolling scraps as needed.
Toppings: Place each topping (coconut, mini chocolate chips, sprinkles, etc.) in a shallow bowl. Have reduced Orasella cherry syrup on hand.
Assembly: Once cookies have cooled, take the ice cream out of the freezer. Cut out the coconut ice cream using the same cookie cutter you used to cut out the sandwich cookies. Place each shaped ice cream on top of a cookie bottom. If you choose, smother the top with reduced Orasella syrup letting it drip down the sides. Cover the ice cream with a cookie top pressing down gently. If you choose, roll the ice cream sandwiches in prepared toppings. Take some toppings in your hand and press gently into the ice cream to fill in any gaps. Enjoy!