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!
*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!**