In the summertime, nothing perks up our ears like the words “ice” and “cream.” We’re up for our fair (read: copious) share of delights from behind the counter, from cones and parfaits to sodas and splits. This season, we’re taking matters into our own hands, concocting the most delicious treats and palate-pleasing pairings imaginable, starting with the ice cream sandwich—a brilliant blend of chewy, sticky-sweet splendor. For our own rendition, we’ve given strawberry ice cream a boost by roasting the flavorful fruit first and capping it off with two toasted coconut cookies for a match made in tastebud heaven.
WHAT YOU’LL NEED for eight sandwiches
For the ice cream:
1 pound fresh strawberries, rinsed, hulled and sliced
3 tablespoons sugar
1 vanilla bean
1 tablespoon rum
1 cup sour cream
1 cup heavy cream
½ teaspoon lemon juice, and zest from one lemon
For the cookies:
⅔ cup flour
¼ cup sugar
6 tablespoons light brown sugar
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 ½ cups rolled oats
½ cup shredded coconut
½ cup canola oil
3 tablespoons milk
1 teaspoon coconut or vanilla extract
HOW TO MAKE IT…
Start by making the ice cream. Preheat the oven to 375 degrees and line a baking tray with parchment paper. In a bowl, toss strawberries and sugar. Slice the vanilla bean lengthwise and scrape the seeds into the bowl. Toss gently and spread on the tray. Bake for 20 minutes, remove and let cool.
In a blender, pulse the strawberries and their liquid with sour cream, heavy cream, lemon juice and zest. Refrigerate for at least one hour before transferring the mixture to your ice cream maker. Follow ice cream maker’s instructions to freeze.
To make the cookies, preheat the oven to 350 degrees and line two baking sheets with parchment paper. In a large mixing bowl, mix flour, sugars, baking soda, spices, oats and coconut. Make a well in the center and pour in oil, milk, extract and egg. Stir until smooth.
Scoop the batter onto cookie sheets by the spoonful, making sure to give each cookie plenty of space. Lightly press the top of each cookie before baking to spread the batter into a wide, circular shape. Bake for 20 minutes, remove and allow to cool completely.
To assemble, scoop strawberry ice cream in between two cookies and gently press together. Sandwiches may be served immediately, or wrapped and stored in the freezer.