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Cherry Coconut Ice Cream Sandwiches

Who doesn’t like ice cream sandwiches? These are miniature, just 3 inches in diameter. Bright pink fresh cherry ice cream (there’s a little coconut milk in the custard) is sandwiched between lemony butter cookies, with a dash of grated coconut. This is a bit of a project, but it only requires about 2 hours of active cooking time over the course of 2 days.

Ingredients

For the ice cream:

  • 1pound/450 grams pitted cherries (about 2 1/2 cups)
  • ¾cup/135 grams granulated sugar, plus another 1/2 cup/90 grams
  • ½teaspoon salt
  • 2teaspoons lemon juice
  • 2cups/500 milliliters cream or half-and-half
  • ½teaspoon vanilla extract
  • 4egg yolks
  • 1tablespoon tapioca starch
  • 1cup/250 milliliters coconut milk

For the cookies:

  • ½cup/112 grams unsalted butter (1 stick), at room temperature
  • ½cup/90 grams granulated sugar
  • 1egg, beaten
  • ½teaspoon vanilla extract
  • Zest of 1 lemon
  • 1tablespoon lemon juice
  • 1 ½cups flour/190 grams all-purpose flour
  • ¼teaspoon salt
  • ½teaspoon baking powder
  • Confectioners’ sugar, for dusting

For the the cookies:

  • ½cup/60 grams grated unsweetened coconut, for garnish
  • Nutritional Information
      • Nutritional analysis per serving (16 servings)

        356 calories; 20 grams fat; 13 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 3 grams protein; 78 milligrams cholesterol; 139 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 16 sandwiches

Preparation

Make the ice cream:

  1. Put cherries, 3/4 cup/135 grams sugar and the salt in a saucepan over medium heat. Stir to dissolve sugar, add lemon juice, then simmer until softened, about 10 minutes. Set aside to cool.
  2. Put cream, the remaining 1/2 cup/90 grams sugar and the vanilla extract in a saucepan over medium heat, stirring to dissolve sugar. In a small bowl, mix egg yolks and tapioca starch together. Whisk a little hot cream into yolk mixture to temper, then add to saucepan, whisking well. Cook, whisking constantly, until mixture thickens slightly, enough to coat a spoon, about 5 minutes. Do not let mixture boil. Remove from heat.
  3. In a blender, working in batches, purée cherries and cherry juices until smooth. Add custard and coconut milk and blend mixture. Strain through a fine meshed sieve and chill in an ice bath (or refrigerate until chilled). Freeze in an ice cream maker according to instructions, then transfer ice cream to a covered container. Store in freezer until firm, preferably overnight. Makes 1 quart.

Make the cookies:

  1. Cream the butter and sugar, then beat in egg, vanilla extract and lemon zest and juice. In a separate bowl whisk together flour, salt and baking powder. Add dry ingredients to egg mixture and mix until combined. Form dough into 4 disks, wrap in plastic and refrigerate for at least 1 hour.
  2. Heat oven to 425 degrees and line baking sheets with parchment. Roll out dough carefully on a well-floured surface. Cut into 3-inch-diameter rounds and dock with tines of a fork. Bake until pale gold, about 6 minutes. (If desired, sprinkle cookies with a pinch of sugar before baking.) Let cool completely. Makes about 32 cookies.
  3. To assemble sandwiches, put a small scoop (3 to 4 tablespoons) ice cream between 2 cookies and carefully press together. Sprinkle edges with grated dried coconut. Store sandwiches in freezer until ready to serve. Dust with confectioners’ sugar.

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