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There’s a certain joy that comes in the summer, especially when you feel the warmth of the sun on your skin and a cool breeze invites you to enjoy a sweet treat. Picture this: the delicate crunch of coconut shortbread cookies, gilded with the lusciousness of freshly made coconut ice cream, all sandwiched together for the ultimate indulgence. That’s exactly what these Coconut Shortbread Ice Cream Sandwiches bring to the table— a delightful bite that transports you to a tropical paradise with every mouthful.

I created this recipe on a lazy afternoon when a craving for something refreshing hit me hard. With just a handful of simple ingredients, I was surprised to discover how easily I could craft this beautifully layered and totally satisfying dessert. Whether you’re enjoying a backyard gathering with friends or simply looking to elevate your weekday dessert routine, these cookies-feel like a mini celebration. So grab your mixing bowls, let’s dive into this delicious adventure, and wow your taste buds!

Why will you love Coconut Shortbread Ice Cream Sandwiches?

Irresistible flavors: The sweet and nutty coconut combines harmoniously with the creamy ice cream, creating a taste that will leave you craving more.
Unique texture: Enjoy the contrast of the delicate shortbread crunch and the soft, creamy ice cream in each delightful bite.
Simplicity: With simple, accessible ingredients and straightforward steps, you can whip these up with ease.
Perfect for sharing: These ice cream sandwiches are a crowd-pleaser, making them an excellent choice for summer gatherings.
Versatile: Feel free to get creative! Substitute different fillings or toppings to suit your taste. Don’t forget to check out my other cookie recipes for more inspiration!

Coconut Shortbread Ice Cream Sandwiches Ingredients

For the Cookies

All-purpose flour – A crucial base; ensure it’s sifted for a light cookie texture.
Salt – Just a pinch enhances the flavors of the cookie.
Unsweetened shredded coconut – Adds texture and a nutty flavor without added sweetness.
Unsalted butter – Softened for easier creaming; it helps create that desirable light and fluffy cookie.
Powdered sugar – Contributes to the sweetness and smoothness of your cookies.
Vanilla extract – A splash brings warmth and enhances the overall flavor profile.

For the Coconut Ice Cream

Coconut milk – Provides a rich base, elevating the creamy texture of your ice cream.
Heavy cream – For an ultra-creamy consistency; don’t skimp on this!
Granulated sugar – Sweetens the ice cream perfectly; adjust to taste if you prefer it sweeter.
Unsweetened shredded coconut – For an extra coconutty punch in the ice cream, enhancing your Coconut Shortbread Ice Cream Sandwiches.
Egg yolks – Contribute to a rich custard base; they add creaminess and help thicken the mixture.

For the Toppings

Sweetened shredded coconut – Use to coat the sides of your sandwiches for added flavor and visual appeal.

Gather these ingredients and get ready to create a summer treat that’s bursting with coconut goodness!

How to Make Coconut Shortbread Ice Cream Sandwiches

Sift the flour and salt in a large bowl, then mix in the unsweetened shredded coconut. This helps create a light cookie texture. Set the mixture aside while you prepare the butter.
Cream the softened butter and powdered sugar using a standing mixer until it’s light and fluffy, about 3-5 minutes. Beat in the vanilla extract for that warm, comforting flavor.
Incorporate the flour mixture by reducing the mixer speed to low. Mix until just combined; be careful not to overwork the dough.
Shape the dough into a disc, wrap it in plastic, and let it chill in the refrigerator for about 30 minutes. This helps firm the dough for easier rolling.
Preheat your oven to 350°F and line 2 baking trays with parchment paper to prevent sticking.
Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick. Cut into 2-inch rounds using a floured cookie cutter. Place the cookies on the prepared baking sheets and refrigerate for about 15 minutes.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are lightly browned. The aroma will be irresistible!
Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Heat a medium saucepan over medium heat and combine coconut milk, heavy cream, half of the granulated sugar, and unsweetened shredded coconut. Bring to a simmer, stirring until the sugar dissolves, then remove from heat.
Whisk the egg yolks and remaining sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture to temper the yolks.
Stir the tempered yolk mixture back into the saucepan with the remaining cream. Cook over medium heat, stirring constantly, until thick, about 2 to 3 minutes. It should coat the back of a wooden spoon.
Strain the custard into another bowl and let it cool over ice water or in the refrigerator, stirring occasionally.
Churn the cooled custard in an ice cream maker following the manufacturer’s instructions. Once churning is complete, transfer the mixture to an airtight container and freeze until firm, at least 4 hours.
Assemble by scooping ice cream onto one cookie, then placing another cookie on top. Gently press them together to create your sandwiches.
Coat the sides of each sandwich with sweetened shredded coconut for an extra touch of flavor and visual appeal.

Optional: Drizzle some chocolate over the cookies for a decadent finish!
Exact quantities are listed in the recipe card below.

Coconut Shortbread Ice Cream Sandwiches Variations

Customization is key to making these delightful sandwiches your own—even a small tweak can elevate your treat!

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a similar texture without the gluten.
Dairy-Free: Use coconut oil in place of butter and opt for coconut cream instead of heavy cream for a creamy consistency that’s completely dairy-free.
Nutty Twist: Add 1/2 cup of finely chopped nuts, like almonds or macadamias, to the cookie dough for delightful crunch and flavor.
Chocolate Lovers: Incorporate chocolate chips or chunks into the cookie dough for a rich, indulgent take on these sandwiches—because who can resist chocolate and coconut?
Tropical Fusion: Replace the coconut milk with pineapple juice to create a tropical fruit ice cream that adds a wonderful tanginess to your sandwiches.
Minty Fresh: Add a few drops of peppermint extract to the ice cream mixture for a refreshing minty flavor that pairs beautifully with coconut.
Fruity Fillings: Swap ice cream with flavored sorbet, like mango or raspberry, for a lighter, fruit-infused sandwich that refreshes on hot days, adding a beautiful pop of color too!
Spice it Up: Dash in some cinnamon or nutmeg to the cookie dough for a warm, spiced flavor profile that feels cozy.

Let your creativity shine as you experiment with these tasty twists on the classic!

Make Ahead Options

These Coconut Shortbread Ice Cream Sandwiches are the perfect treat for busy weeknights! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Simply shape the dough into a disc, wrap it in plastic, and place it in the fridge. Additionally, you can churn the coconut ice cream and store it in an airtight container in the freezer for up to 3 days. When you’re ready to serve, scoop the ice cream between the cookies and roll them in sweetened shredded coconut for that extra touch. This makes assembly a breeze, allowing you to enjoy a delicious dessert without the last-minute rush!

Storage Tips for Coconut Shortbread Ice Cream Sandwiches

Room Temperature: These cookies are best enjoyed fresh. If you have any leftovers, they can be stored at room temperature for up to 1 day in an airtight container to keep them from drying out.

Fridge: If you need to store your Coconut Shortbread Ice Cream Sandwiches for a bit longer, keep them in the refrigerator for up to 3 days in a tightly sealed container. This will help maintain their freshness.

Freezer: For longer storage, wrap each sandwich individually in plastic wrap and place them in the freezer. They can be frozen for up to 2 months without losing their delightful texture and flavor.

Reheating: When you’re ready to enjoy a frozen sandwich, allow it to sit at room temperature for about 10 minutes to soften slightly before biting into the delightful layers of flavor!

What to Serve with Coconut Shortbread Ice Cream Sandwiches?

To create a delightful and refreshing summer meal, let’s explore some tasty pairings that elevate this sweet treat.

Tropical Fruit Salad: A vibrant mix of pineapple, mango, and kiwi adds a refreshing zing that perfectly complements the creamy sandwiches.
Mango Lime Sorbet: The bright, zesty flavors of this sorbet enhance the richness of the coconut ice cream, providing a tantalizing contrast.
Coconut Water: Keep the tropical theme flowing with a chilled glass of coconut water, hydrating and subtly sweet.
Minty Iced Tea: This refreshing drink offers a cooling herbal touch that pairs beautifully with the coconut flavors in your cookies.
Dark Chocolate Drizzle: A simple drizzle of melted dark chocolate over the sandwiches adds an indulgent twist that highlights the sweetness.
Grilled Pineapple: Caramelized on the grill, this warm fruit adds a deliciously smoky and sweet note, enhancing your dessert experience.
Lemonade: The bright acidity of freshly squeezed lemonade cuts through the richness, refreshing your palate with each bite.
Whipped Cream: A dollop of lightly sweetened whipped cream brings an airy lightness to the coconut experience.
Coconut Cream Pie: For a double dose of coconut goodness, serve slices of this pie as a dessert for an indulgent finale.

Tips for the Best Coconut Shortbread Ice Cream Sandwiches

Chill the Dough: Always refrigerate the dough before shaping. This prevents the cookies from spreading too much while baking, helping you achieve perfect Coconut Shortbread Ice Cream Sandwiches.
Measure Ingredients: Use a kitchen scale if possible, especially for flour. Incorrect measurements can lead to dense cookies rather than light and airy ones.
Monitor Baking Time: Keep a close eye on the cookies while baking. They should be lightly browned, but overbaking can lead to a hard texture.
Cool Completely: Allow cookies to cool completely before assembling. If they’re even slightly warm, the ice cream will melt, creating a messy sandwich.
Customize Fillings: Feel free to experiment with different ice cream flavors or fillings to keep things exciting. Coconut adds a delightful touch, but chocolate or fruit could also shine!

Coconut Shortbread Ice Cream Sandwiches Recipe FAQs

What type of coconut should I use for the cookies?
Absolutely! For the cookies, I recommend using unsweetened shredded coconut. This gives a nice texture and allows the sweetness to come from the icing and cream. If you prefer a sweeter flavor, you can use sweetened shredded coconut, but remember it will alter the overall taste.

How should I store Coconut Shortbread Ice Cream Sandwiches?
The best way to keep your delicious Coconut Shortbread Ice Cream Sandwiches fresh is to wrap each sandwich individually in plastic wrap and place them in the freezer. They can stay deliciously intact for up to 2 months. If they’re left out at room temperature, they’re best enjoyed within one day; otherwise, refrigeration can extend their freshness to about 3 days.

Can I freeze the dough for later use?
Absolutely! If you’d like to prep ahead, you can wrap the chilled dough in plastic wrap and freeze it for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight, roll out, and bake your cookies as per the instructions.

What should I do if my cookies spread too much while baking?
No worries! This can happen if the dough is too warm or if it wasn’t chilled long enough before baking. In the future, ensure you chill the dough for at least 30 minutes and keep your baking surface cool. Also, verify that your oven is at the correct temperature—an oven thermometer can help with this!

Are these Coconut Shortbread Ice Cream Sandwiches safe for pets?
Definitely not! While coconut is generally safe in small amounts for dogs, these sandwiches contain sugar and potentially harmful ingredients like chocolate, which should be avoided. Always keep sweets like these refrained from your furry friends, and treat them to pet-friendly snacks instead!

How long does homemade ice cream last in the freezer?
Once processed, your homemade coconut ice cream can last for about 2 months in the freezer when stored in an airtight container. Be sure to let it sit at room temperature for about 10 minutes before scooping, as homemade ice cream tends to freeze a little harder than store-bought versions. Enjoy your delightful Coconut Shortbread Ice Cream Sandwiches!