Cherry & Coconut Ice Cream Sandwiches
Cherry and Coconut Ice Cream Sandwiches are the ultimate late-summer dessert! Oaty coconut biscuits and creamy vanilla cherry swirled ice cream sandwiched together into one very delicious handheld treat.
Welcome to Episode 5 of the Golden Hour Collection, my seasonal bakery series celebrating the best of summer baking, golden-hour light and the seasonal ingredients I’m most look forward to cooking with over summer. And this one might just be my favourite yet.
There is something wonderfully nostalgic about an ice cream sandwich. It takes me straight back to summer holidays and eating something sweet outside before it has a chance to melt, but these Cherry and Coconut Ice Cream Sandwiches feel a little more grown-up.
The combination of mildy nutty coconut, juicy summer cherries and cold, creamy ice cream is incredibly good. The biscuits have a lovely crisp edge but are sturdy enough to hold the filling, while the cherries bring just enough sharpness to balance all that creaminess.
And, importantly, they look far more impressive than they are difficult to make.
Why you'll love these Cherry & Coconut Ice Cream Sandwiches
There are a few reasons these have become one of my favourite summer desserts.
They're wonderfully simple. There are a few separate components, but none are complicated and you can prepare most of them ahead of time.
They're made for summer. Juicy cherries and coconut are such a lovely combination, particularly when served cold with ice cream.
They're great for entertaining. Assemble the sandwiches shortly before serving and you have a dessert that feels special without requiring much last-minute work.
They're freezer-friendly. Once assembled, the ice cream sandwiches can be kept in the freezer, making them perfect for getting ahead.
The main flavours
Cherry
Fresh cherries are the star here. Their natural sweetness and slight acidity work beautifully with the richer coconut and creamy ice cream. If you're making these during cherry season, I'd definitely recommend using fresh cherries. They're at their best in late summer and give the filling a lovely juicy texture.
Coconut
Coconut brings a subtle tropical note without overpowering the cherries. I love using it in the biscuit because it becomes lightly toasted as it bakes, adding another layer of flavour and texture.
Oats
Oats add a lovely nuttiness and a little extra texture to the biscuits, giving them a slightly more rustic, chewy quality. I love the contrast they bring against the smooth, creamy ice cream, and when combined with toasted coconut, they make the biscuits wonderfully fragrant as they bake.
Ice cream
Keep the ice cream simple. A subtly flavoured coconut ice cream works beautifully, allowing the cherry and coconut to shine, but you could also experiment with vanilla, pistachio or even chocolate if you wanted to take these in a slightly different direction.
How to make Cherry & Coconut Ice Cream Sandwiches
1. Prepare the cherry filling
Start by preparing the cherries. Cook them gently until they're soft and juicy, then allow the mixture to cool.
You want plenty of cherry flavour without too much excess liquid (so let some evaporate), as this can make the ice cream difficult to work with.
Once cooled, the cherries can be swirled through softened ice cream before being returned to the freezer to firm up.
2. Make the coconut biscuits
While the ice cream is freezing, make the coconut biscuits. The dough comes together quickly and the coconut gives the biscuits a lovely flavour as they bake. Try to make the biscuits as evenly sized as possible so that they pair up neatly when you're ready to assemble the sandwiches.
Bake until lightly golden around the edges, then leave them to cool completely.
Don't try to assemble the sandwiches while the biscuits are warm. They'll be too soft and the ice cream will melt almost immediately.
3. Assemble the ice cream sandwiches
Once everything is properly chilled, it's time for the fun part.
Take a biscuit, add a generous scoop of cherry ice cream and sandwich with a second biscuit. I like to work quickly here and return the finished sandwiches to the freezer as soon as they're assembled. For a little extra texture, you can roll the edges of the ice cream in toasted coconut or melted white chocolate before freezing again.
Tips for making the perfect ice cream sandwiches
Freeze the ice cream mixture thoroughly. You want it firm enough to scoop and sandwich without immediately melting.
Cool the biscuits completely. This sounds obvious, but warm biscuits and ice cream are not a good combination.
Work in batches. If your kitchen is warm, take only the biscuits and ice cream you need from the fridge/freezer at a time.
Make them ahead. Once assembled, the sandwiches can be stored in an airtight container in the freezer, ready to bring out when you need them.
Don't worry about perfection. Slightly messy edges are part of the charm. In fact, I think these look even better when the ice cream starts to soften just a little.
Cherry & Coconut Ice Cream Sandwiches
Episode 5 of The Seasonal Bakery: Golden Hour Collection
Prep Time Overnight + 15 mins
Bake Time 15 mins
Total Time Overnight + 30 mins
Ingredients
For the ice cream
50g desiccated coconut
600ml double cream
394g can condensed milk
100ml creamed coconut
1 vanilla bean, seed scraped
For the cherry ripple
200g fresh cherries, halved and stones removed
40g caster sugar
2tbsp lemon juice
For the biscuits
115g unsalted butter, melted
100 light brown sugar
100g caster sugar
1tsp vanilla bean paste
1 large free-range egg
175g plain flour
60g desiccated coconut, plus extra to decorate
30g oats
½ tsp bicarbonate of soda
Method
To make the cherry coconut ice cream
Begin by making the ice cream: beat the double cream and creamed coconut using a whisk attachment fitted to a stand mixer or an electric whisks, until soft peaks form.
Pour in the condensed milk, add the dessicated coconut, and scrape in the vanilla seeds from the bean. Use a rubber spatula to fold the ingredients in, then pour into a 2L metal loaf tin. Set aside.
Make your cherry ripple by putting the halved stoned cherries into a small saucepan with the lemon juice and sugar. Heat gently over the hob for 5-10 minutes until juicy, and slightly thickened. Set aside to cool for 10-15 minutes.
Once cool, pour the cherry coulis into your prepared ice cream and use a spoon or skewer to create a ripple effect.
Freeze overnight.
To make the cookies
Preheat the oven to 180C / 350F and line two baking trays with parchment paper.
Melt the butter in a saucepan, then add the sugars and mix well.
Crack in the egg and add the vanilla, before mixing well.
Sift the flour and bicarbonate of soda into a large mixing bowl. Add the oats and dessicated coconut, then mix well.
Pour in the wet ingredients and mix until you have a firm dough.
Use a cookie scoop to scoop evenly sized cookies onto your prepared trays, an inch or two apart to allow for spreading.
Bake for 12-15 minutes until golden and crisp at the edges.
Remove from the oven and leave to cool completely on the trays.
To assemble your cookies
Remove your ice cream from the freezer, and allow it to soften slightly for 10 minutes.
Take an ice cream scoop and place onto the underside of a cookie. Top with a second cookie and press down well, until the ice cream has flattened.
Place your cookies back into the freezer for a further 10-15 minutes to firm up, then eat and enjoy whenever you want!
More from the Golden Hour Collection
This recipe is Episode 5 – the penultimate episode – of my Golden Hour Collection, a seasonal bakery series celebrating the ingredients, flavours and recipes that make summer feel so special.
Episode 1: Peach & Almond Galettes
Episode 2: Brown Butter Nectarine Crumb Cake
Episode 3: Pistachio & Raspberry Brioche Buns
Episode 4: Mini Blackberry Bakewell Tarts
Frequently Asked Questions
Can I use frozen cherries?
Yes. If fresh cherries aren't available, frozen cherries can work well. Allow them to defrost and drain away excess liquid before using.
How long do homemade ice cream sandwiches last?
Keep them well wrapped or in an airtight freezer-safe container and enjoy within 3 months for the best texture and flavour.
Can I make the biscuits ahead?
Absolutely. The coconut biscuits can be made ahead and stored in an airtight container until you're ready to assemble the sandwiches.
Can I use a different flavour of ice cream?
Yes. Coconut makes for a lovely base for the cherries, but a classic pistachio, coffee or chocolate ice cream would all work beautifully as well (simply ripple your cherry purée through a pre-bought tub!)OPr
