Chocolate Chip and Toasted Coconut Ice Cream Sandwiches

Ice cream sandwiches have sort of become the signature highlight of our Barnside Movie parties. I feel like the pressure is on to create tried-and-true pairings alongside interesting flavor combinations. This year, I decided to marry two of my favorite flavors together (chocolate and coconut), which led me to create Chocolate Chip and Toasted Coconut Ice Cream Sandwiches. Essentially, this is just a chocolate chip cookie recipe teamed with coconut ice cream. Sounds kind of boring, but when you taste it, fuggitaboutit, it's amazing. I hope you'll try it!

Chocolate Chip Cookies

Makes approximately 30 cookies

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened

3/4 cup brown sugar

3/4 cup white sugar

1 teaspoon vanilla

2 eggs

8 oz chocolate chips

1. Preheat oven to 375 degrees Fahrenheit. Combine flour, baking soda and salt, set aside. Combine butter, sugars, and vanilla in a large bowl, beat until creamy. Beat in eggs.

2. Gradually add the flour mixture and blend well. Stir in chocolate chips.

3. Drop cookies in rounded spoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool.

Toasted Coconut Ice Cream

Makes approximately 2 quarts

4 large egg yolks

1/2 cup sugar

1 tablespoon vanilla extract

2 cups heavy cream

1 cup whole milk

8 ounces unsweetened coconut milk

4 ounces sweetened shredded coconut (or more/less depending on your preference)

1. Preheat the oven to 400 degrees Fahrenheit. Place the shredded coconut in a single layer on a baking sheet. Place in oven until golden brown (about 10-15 minutes). Be sure to stir and re-arrange coconut frequently to prevent burning. Allow to cool completely. Note: The shredded coconut lends a chewy texture to the ice cream. Add more or less, depending on your preference (I like more!).

2. In a large bowl, whisk together egg yolks and sugar. Set aside. In a larger bowl (or in the sink) prepare an ice bath.

3. Combine heavy cream, milk, and coconut milk in a large pot and cook over medium-high heat. Bring to just shy of boiling. Slowly stream the milk mixture into the egg mixture, whisk feverishly.

4. Once approximately half of the milk mixture is added to eggs, add entire egg mixture back into the large pot. Cook until thickened, continuously whisking and scraping the pot (a good trick to knowing it is thick enough is when the mixture coats the back of a wooden spoon, run your finger along the spoon. If the track stays, it is thick enough). This will take only 2-3 minutes.

5. Voila! You have an ice cream base. Add the base to the large bowl and stick the bowl in the ice bath. Add the vanilla. Stir the base for several minutes to cool and release steam. Place a piece of plastic wrap over the base so that is touches it. This will prevent a skin from forming. Place the bowl in the refrigerator for several hours or overnight.

6. When the ice cream base is completely cold, and it to your ice cream maker and follow manufacturer instructions. Once the ice cream is nearly done churning, add in the toasted coconut. Transfer to a freezer dish. The ice cream will need to cure and harden for several hours or overnight.

Assembling The Sandwiches

Makes approximately 15 sandwiches

1. Pair like-sized cookies together. For each '"set," place a rounded scoop of ice cream on one cookie and smoosh the second cookie on top. Press until the ice cream nearly reaches the cookies' edges. If desired, press until ice cream it reaches the edges, then smooth the ice cream flush with the cookies with an off-set spatula.

2. Wrap cookies in freezer paper or plastic wrap. Allow to firm up for at least an hour.

Enjoy!