Someday I’m Going to Weigh 700 Pounds

A few weeks ago, Kristi and Blaine bought a new grill. So obviously, they invited us over for dinner. It was such a good time, that the next week they invited us again (smart people, them).

The second time around, I volunteered to bring dessert (because I love to make dessert and yet, it’s hard to not end up eating the whole dang thing between the two of you when you have no children).

I wanted to make something a little different and fun and also summery, and when I flipped through my Everyday Food magazines (I have gobs of them), I remembered that I’d been wanting to make these coconut ice cream sandwiches for ages. Aha! The perfect opportunity.

They were surprisingly easy to make and turned out to be delicious (Blaine especially loved them). Bart wished we’d used chocolate ice cream instead. Next time. Also, it turned out to be a really chilly day, so all my plans of having a lovely cool treat on a hot day were sort of dashed to pieces. Rude.


coconut ice cream sandwiches

5 from 5 votes

Coconut Ice Cream Sandwiches

These coconut ice cream sandwiches are surprisingly easy to put together and are worth every second!

Course Dessert
Cuisine American
Author Janssen Bradshaw


  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 3/4 cup flour
  • 7 oz sweetened shredded coconut 2 2/3 cups
  • 2 pints ice cream any flavor


  1. In your trusty kitchen aid, beat butter, sugar, and salt until smooth and then mix in flour and coconut until dough forms. Transfer to a sheet of wax paper and pat into a rectangular log (3 inches wide and six inches long). Wrap waxed paper around the log, tap the sides each lightly on the counter to make them square and straight, and freeze for 30 minutes.
  2. Preheat oven to 350. Remove log from freezer and cut into slices about 1/4 inch thick (should be around 24 slices, although mine came out with less than that). Arrange slices on baking sheets (give them a few cm of space each because they do spread).
  3. Bake 10 minutes and rotate cookie sheets and cook another 10-15 minutes. Cool completely on sheets.
  4. While cookies cool, set the ice cream out to soften a bit. When cookies are cool, spread about 3/4 inch of ice cream on a cookie and place another cookie on top (this is why they're called sandwiches! Brilliant, eh?) Freeze on a cookie sheet until firm, about 3 hours. If freezing longer than that, wrap each in a plastic.
  5. Eat your heart out.

Recipe Notes

(From Everyday Food Magazine)

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  1. 5 stars
    We are so glad to now have the recipe! YUM!Hey we are having kabobs tonight if you want to come again (only if you bring a treat though).

  2. 5 stars
    Those sound SO GOOD! My favorite homemade dessert is my husband’s cake batter ice cream. I might have to make these with his cake batter ice cream as the sandwich filling. I might die of creamy goodness…

  3. 5 stars
    Those sound really good. Maybe you could try dipping half of each cookie in chocolate and then filling with vanilla ice cream, or for a really chocolatey sandwich, chocolate dipped cookies and chocolate ice cream.

  4. 5 stars
    I think I’m the only person on the planet who doesn’t have a Kitchen Aid. It’s probably for the best though.

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