Coconut Ice Cream Sandwhiches

Well, I think it is safe to say that I have not only fully abandoned my blog, but I have completely abandoned the blogging world! I feel as though this happens more times then not with me and our lifestyle! Since my last post, which I sadly say was all the way back in April, a lot of things have changed for our little family! I was promoted at my job in Scottsdale, which not only now means commuting an hour there and back five days a week oppose to two, but I am also working full time there now! I love it so much and wouldn't change my lifestyle right now, but that does mean less baking! Which makes for one sad little baker. My sweet husband has started his own business as an independent trainer, called Wood Fitness. He has put in many hours, and many long days to make this work, so we are very very proud of him! As funny as it is, my last post announced our new move, and so does this one. With the hours we work, it seemed so silly to pay rent on a house we were never in, so we are now moved into my parents basement. As I say that out loud it sounds so cliche that someone would be living in their parents basement, but I am so blessed to be there. Let me explain that my parents "basement" is actually more like a second house that has two full sized rooms, a bathroom, a half kitchen, and a large living room! So it feels like our own house. We are so blessed that they have taken us in and cannot wait to be here for the next few months while we decide where we want to live, and what direction our life is going! This also means being much closer to our sweet nephews, and I cannot complain about that!

I gratefully got two days off in a row and my sweet husband did not ask if I was doing a post but more so said "I can't wait to see what you bake this week" which helped me to remember that I have this sweet little blog and that I need to start baking more! My first thought when he asked me what I was going to make was something that screamed summer! And then I remembered that it is September, and summer is coming to an end! It always intrigues me how fall is beginning to appear in some parts of the country this early in the year; for goodness sakes pumpkin spice lattes at Starbucks came out today, so it must be fall somewhere!! Here in Arizona though, it is very much still summer and very much still reaching the 100º temperatures outside!

I decided to make these ice cream treats as one last hurrah before summer ends! I also realized that bars and held hand treats are quickly becoming my favorite treat to make! I think that it is so fun that you get to hold your own individual treat, and that it is pre-cut or pre-made so the baker does not have to do any cutting, dipping, or scooping when the guests arrive! This was my first experience making homemade ice cream and I was more then pleased with it! It was so easy and so tasty! Next time I want to experiment with adding things into the ice cream like chocolate swirls or pieces of candy, maybe it is just me but I love when ice cream has hidden treasures in it!

As you can tell, we live in Arizona, and I so often forget that photographing ice cream sandwiches at one in the afternoon at the peak heat of the day is a daunting task! Thankfully my husband is a trooper and was able to get some good pictures before they melted their cookies off!

*Photographs by my sweet husband Kyle

Coconut Ice Cream Sandwiches 

yields about 8 sandwiches

for the ice cream:

1 1/3 cup heavy cream

2 cups premium coconut milk

1/2 cup cane sugar

1 teaspoon coconut extract

Mix all ingredients in a medium-sized saucepan, and bring to a boil.

Reduce to a low simmer and let simmer for about 10 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely. (I put mine in the freezer to speed up the process) 

Once chilled freeze in your ice cream maker according to manufacturers directions. 

*I have read that you can put it in a sealed tupperware and freeze it overnight, I have not tried it yet though*

for the vanilla-coconut thins:

3/4 confectioners sugar

1 3/4 all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder 

1/2 teaspoon vanilla bean paste

1/2 teaspoon coconut extract

1 stick (1/2 cup) plus 5 tablespoons unsalted butter, softened

1 egg yolk

In a food processor, as confectioners sugar, flour, salt, baking powder, vanilla bean paste, coconut extract and butter. Mix until small pea-sized lumps are formed. 

Add in egg yolk and mix until dough forms. Gather into two balls, and flatten. Wrap in plastic and refrigerate for at least an hour. 

Preheat oven to 350º F. 

Roll out one disk on a lightly floured surface, until it is about 1/8 inch thick. Cut out shapes with cookie cutter and place 1/2 inch apart on a parchment lined baking sheet. Make more cookies by gathering up remaining dough, re rolling and re cutting. 

Bake for 15-17 minutes or until edges are brown. 

Transfer to a cooling rack.

**I added a layer of melted chocolate in between the ice cream and cookie to add some fun flavor!**