Cherry Coconut Ice Cream Sandwiches
- Total Time
- 2 hours, plus several hours freezing
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound/450 grams pitted cherries (about 2½ cups)
- ¾cup/135 grams granulated sugar, plus another ½ cup/90 grams
- ½teaspoon salt
- 2teaspoons lemon juice
- 2cups/500 milliliters cream or half-and-half
- ½teaspoon vanilla extract
- 4egg yolks
- 1tablespoon tapioca starch
- 1cup/250 milliliters coconut milk
- ½cup/112 grams unsalted butter (1 stick), at room temperature
- ½cup/90 grams granulated sugar
- 1egg, beaten
- ½teaspoon vanilla extract
- Zest of 1 lemon
- 1tablespoon lemon juice
- 1½cups flour/190 grams all-purpose flour
- ¼teaspoon salt
- ½teaspoon baking powder
- ½cup/60 grams grated unsweetened coconut, for garnish
- Confectioners’ sugar, for dusting
For the Ice Cream
For the Cookies
Preparation
Make the Ice Cream
- Step 1
Put cherries, ¾ cup/135 grams sugar and the salt in a saucepan over medium heat. Stir to dissolve sugar, add lemon juice, then simmer until softened, about 10 minutes. Set aside to cool.
- Step 2
Put cream, the remaining ½ cup/90 grams sugar and the vanilla extract in a saucepan over medium heat, stirring to dissolve sugar. In a small bowl, mix egg yolks and tapioca starch together. Whisk a little hot cream into yolk mixture to temper, then add to saucepan, whisking well. Cook, whisking constantly, until mixture thickens slightly, enough to coat a spoon, about 5 minutes. Do not let mixture boil. Remove from heat.
- Step 3
In a blender, working in batches, purée cherries and cherry juices until smooth. Add custard and coconut milk and blend mixture. Strain through a fine meshed sieve and chill in an ice bath (or refrigerate until chilled). Freeze in an ice cream maker according to instructions, then transfer ice cream to a covered container. Store in freezer until firm, preferably overnight. Makes 1 quart.
Make the Cookies
- Step 4
Cream the butter and sugar, then beat in egg, vanilla extract and lemon zest and juice. In a separate bowl whisk together flour, salt and baking powder. Add dry ingredients to egg mixture and mix until combined. Form dough into 4 disks, wrap in plastic and refrigerate for at least 1 hour.
- Step 5
Heat oven to 425 degrees and line baking sheets with parchment. Roll out dough carefully on a well-floured surface. Cut into 3-inch-diameter rounds and dock with tines of a fork. Bake until pale gold, about 6 minutes. (If desired, sprinkle cookies with a pinch of sugar before baking.) Let cool completely. Makes about 32 cookies.
- Step 6
To assemble sandwiches, put a small scoop (3 to 4 tablespoons) ice cream between 2 cookies and carefully press together. Sprinkle edges with grated dried coconut. Store sandwiches in freezer until ready to serve. Dust with confectioners’ sugar.
Private Notes
Cooking Notes
The straining step is also to remove any solids in the custard (e.g. Curdled egg) and you don't want to skip that. However you could strain the custard before adding to the cherry mixture to retain cherry chunks.
An easier way to make this recipe that's just as yummy is to get cherry ice cream and mix in coconut milk and then re-freeze it before scooping onto cookies. Did this for a BBQ and it was a hit! Highly recommend
The ice cream is divine. I wasn’t sure about the lemon with the cherry but it’s actually a great combo. We loved the ice cream sandwiches but ended up the elements more as a sundae! Ice cream, brandied cherries, cherry pit whipped cream and some chopped pistachios. So so so good.
Lemon cookies and ice cream were lovely. Not sure the combination enhances them. Delicious nonetheless.
An easier way to make this recipe that's just as yummy is to get cherry ice cream and mix in coconut milk and then re-freeze it before scooping onto cookies. Did this for a BBQ and it was a hit! Highly recommend
Could this be done without straining the cherry mixture? I know my family always likes the little chunks of fruit, and this step would seem to lose that nice texture/fruity bite effect.
The straining step is also to remove any solids in the custard (e.g. Curdled egg) and you don't want to skip that. However you could strain the custard before adding to the cherry mixture to retain cherry chunks.
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