Coconut And Almond Ice Cream Sandwiches Recipes

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COCONUT AND ALMOND ICE CREAM SANDWICHES



Coconut and Almond Ice Cream Sandwiches image

Coconut ice cream between homemade chocolate cookies -- whether coated in candied almonds or shredded coconut -- is the perfect dessert when you're craving something cool.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Yield Makes 14

Number Of Ingredients 18

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
Salt
1 stick unsalted butter
4 ounces semisweet chocolate, chopped
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3 ounces milk chocolate, chopped in 1/4-inch chunks
Vegetable oil cooking spray
2 tablespoons sugar
1 tablespoon unsalted butter
1 tablespoon light corn syrup
Salt
1 cup almonds, toasted
2 pints coconut ice cream or sorbet
1 cup sweetened shredded coconut

Steps:

  • Make the cookies: Preheat oven to 325 degrees. Sift together flour, cocoa powder, baking soda, and 1/2 teaspoon salt in a medium bowl. Heat butter and semisweet chocolate in a heatproof bowl set over a pan of simmering water until melted.
  • Beat sugar, eggs, vanilla, and melted-chocolate mixture with a mixer on medium speed until combined. Reduce speed to low, and gradually beat in flour mixture until just combined. Divide dough in half, and fold milk-chocolate chunks into 1 half.
  • Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake, rotating and tapping sheets on counter halfway through, until cookies are flat and surfaces begin to crack, 15 to 17 minutes. Transfer cookies on parchment to a wire rack, and let cool.
  • Meanwhile, make the candied almonds: Raise oven temperature to 350 degrees. Coat a baking sheet with cooking spray. Bring sugar, butter, corn syrup, and 1/4 teaspoon salt to a boil in a small saucepan. Add almonds, and stir to coat. Spread out onto baking sheet, and bake, tossing occasionally to recoat nuts, until golden, about 10 minutes. Let cool. Finely chop nuts, and sift to discard dust.
  • Assemble the sandwiches: Using a 2 1/2-inch ice cream scoop, drop ice cream onto half of the cookies. Top with remaining cookies (group plain chocolate cookies together and milk-chocolate-chunk cookies together). Press down gently to push ice cream to edge of cookies. Place candied almonds and coconut in 2 separate bowls. Roll outside of each milk-chocolate-chunk sandwich in almonds; transfer to a baking sheet. Roll outside of each chocolate sandwich in coconut; transfer to baking sheet. Freeze until ready to serve.

CHOCOLATE, COCONUT AND ALMOND CHICKPEA ICE CREAM



Chocolate, Coconut and Almond Chickpea Ice Cream image

This vegan alternative to ice cream is rich and creamy, thanks to velvety coconut milk, smooth almond butter and the secret ingredient...chickpeas! We promise you won't taste the chickpeas one bit; they're simply included for texture and body. There's even three layers of chocolate for some welcomed sweetness. Serve with an extra sprinkle of toasted coconut chips for a delicious, plant-based treat.

Provided by Food Network Kitchen

Categories     dessert

Time 8h35m

Yield 8 servings (about 4 cups)

Number Of Ingredients 8

One 13.5-ounce can lite coconut milk
1 cup drained and rinsed canned chickpeas
3/4 cup Medjool dates, pitted (about 9)
1/2 cup smooth almond butter
1 teaspoon pure vanilla extract
1 cup vegan semisweet baking chips
1 tablespoon unrefined coconut oil
Toasted coconut chips, for serving

Steps:

  • Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
  • Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
  • Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
  • Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.

TOASTED ALMOND ICE CREAM SANDWICHES



Toasted Almond Ice Cream Sandwiches image

Categories     Dairy     Egg     Nut     Dessert     Bake     Freeze/Chill     Quick & Easy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 sandwiches

Number Of Ingredients 7

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon instant espresso powder
1 cup sliced almonds
1 large egg white
2 pints mocha almond fudge ice cream

Steps:

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces. Arrange squares on prepared sheet, spacing apart. Whisk sugar, cinnamon, and espresso powder in medium bowl. Add almonds and egg white; stir to coat. Spread almond mixture atop squares, dividing evenly.
  • Bake pastry squares until tops are golden around edges, 18 to 20 minutes. Cool completely. Using serrated knife, cut each piece horizontally in half. Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere. Freeze until ice cream is hard, about 1 hour.

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