Coconut Caramel Ice Cream Sandwiches

Toasted Coconut Caramel Ice Cream Sandwiches!

If that name doesn’t do enough for you, just look at the picture!

Today it is pick your level day because you can make these as easy or advanced as you like by making everything from scratch or going 90% store bought

The cookie for the sandwich is really the star of the show here, so you definitely have to make at least that recipe.

But the ice cream, caramel and whipped cream can be store bought, which means you can be eating these delicious ice cream cookies in less than 1 hour!

Listed below is the recipe for the vegan caramel sauce and for the cookie

If you want to make your own vegan Ice Cream you will have to search for another recipe since I have not really gotten into making ice cream here on my website
I think there are just so many great options available at the supermarket nowadays that I cannot beat any of  them in time, taste or value!
But by all means make your own if you are so inclined!

Notes for Success:

I have used both unsweetened coconut and sweetened coconut flakes it is your option but I like the lower sugar option.
The recipe below is listed for sweetened flake coconut so I have adjusted the sugar in the recipe to compensate for the added sugar in the coconut.
If you are using unsweetened flakes you may want to increase the sugar by 2 Tbs or leave it as is – I preferred a less sweet cookie so I did not add more sugar.

In the video you will see that I was using the Plant Based Egg by Freely Vegan, this is no longer available and I regret promoting it so heavily (and ALL 3rd party egg replacer blends for that matter)
To clear up my role in this company & with the product, I was recruited to develop the wheat line since Deborah the founder of Freely Vegan has Celiac disease and cannot touch wheat products.
I did not ever receive any monetary compensation for any of my work or the money & time investment I made into the research and development I did for almost 3 years with the company and I have not heard from Deborah in a couple years.
That said, (and to answer your main question about egg replacers in general)
Since about late 2019 I started going back to the more readily available “natural” egg replacers like aquafaba & flax meal.
When I do use an egg replacer from the store I will use Bob’s Red Mill since it seems to be the most consistent & available to most.

Here are the cookie scoops I use for all of my cookie recipes

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THEM!

FOR MORE RECIPES USING COCONUT CHECK OUT THESE LINKS!

Coconut Layer Cake

Coconut Cream Pie

3 Coconut Water Recipes

Ice Cream Sandwiches

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Servings 6 Large Sandwiches

Ingredients

  

1x2x3x

For the Cookie:

• Vegan Butter 6 Tablespoons 85g
• Granulated Sugar ½ cup 100g
• Plant Milk 6 Tablespoons 90ml
• Vanilla Extract 1 teaspoon
• Coconut Extract 1 teaspoon
• Almond Extract *optional ¼ teaspoon
• Egg Replacer 4 teaspoons *see notes
• Cornstarch 1 Tablespoon 6g
• All Purpose Flour 1 cup 125g
• Coconut flakes ¾ cup + 2 Tbs 80g *see notes
• Salt ½ teaspoon
• Baking Powder 1 teaspoon
• Baking Soda ¼ teaspoon
• 1 Pint of Your Favorite Ice Cream
• 1 Cup Toasted Flaked Coconut for garnish
• 1 Recipe your favorite vegan caramel

Instructions

 

• Grind the coconut flakes to a finer consistency in a spice grinder or a food processor.
• Combine the room temperature plant milk with the extracts
• Sift the flour, baking soda, baking powder, salt, cornstarch and the egg replacer together
• Cream the vegan butter with the sugar for about 3 minutes on medium to high speed until light and fluffy and then add the plant milk 1 Tablespoon at a time while mixing on medium speed.
• Add the sifted dry ingredients all at once and mix thoroughly until incorporated then add the coconut last.
• Scoop with a 2ounce scoop into parchment lined or silicone sheet pans and then flatten the cookies with your hand to the size you want them to be because they barely spread at all in the oven (hands dipped in water will help the batter not stick to you!) ,
• Bake in a preheated 350° F oven for approximately 12-15 minutes or until starting to get golden browned
• Cool completely then sandwich with your favorite ice cream and roll them in toasted coconut
• Prepare the optional caramel sauce as instructed on that recipe post

Video

Notes

These ice cream sandwiches can be assembled ahead of time and frozen for up to 1 month

Tried this recipe?Let us know how it was!