Looking for a deliciously refreshing treat to cool down those hot summer days? These Coconut Ice Cream Sandwich Squares are the perfect choice! Combining the creamy richness of homemade coconut ice cream with the simplicity of no-churn ice cream recipes, this easy ice cream dessert brings together tropical flavor combinations in a delightful frozen treat. Ideal for summer parties or as a sweet and creamy snack, this dish is also a great gluten-free dessert option. Let’s dive into this easy recipe and make your summer even sweeter!

Ingredients

Ice Cream Base

• 2 cups of full-fat coconut milk
• 1/2 cup of sweetened condensed milk
• 1 teaspoon of pure vanilla extract
• 1/4 cup of shredded coconut
• 1/4 cup of sugar
• A pinch of salt

Ice Cream Sandwich Assembly

• 1 package of gluten-free graham crackers (about 16 full sheets)
• 1/2 cup of melted dark chocolate (optional, for dipping)
• 1/4 cup of chopped nuts (optional, as a topping)

Note: For a vegan version, use coconut condensed milk and ensure the chocolate is dairy-free. You can learn more about this topic.

Steps / Instructions

1. In a large mixing bowl, whisk together the coconut milk, sweetened condensed milk, and vanilla extract until smooth. Make sure the mixture is lump-free for a silky texture. Use a hand mixer for a quicker blend and ensure all the ingredients are at room temperature to facilitate mixing.
2. Add in the shredded coconut, sugar, and salt. Whisk until fully incorporated. The sugar should dissolve completely, leaving no granules. Taste the mixture to adjust the sweetness to your preference before freezing.
3. Pour the mixture into a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm, stirring halfway through to ensure even freezing. The consistency should be thick but scoopable. For best results, use a shallow container to help the mixture freeze evenly.
4. Once the ice cream is frozen, line a 9×13 inch baking pan with parchment paper to prevent sticking and for easy removal. This step is crucial to avoid any mess when it’s time to cut the squares.
5. Arrange a layer of gluten-free graham crackers on the bottom of the pan, trimming as necessary to fit. Ensure there are no gaps for a solid base. If needed, fill small gaps with broken pieces to create a seamless layer.
6. Spread a thick layer of the prepared ice cream over the crackers, smoothing the top with a spatula. Ensure it’s evenly distributed to avoid uneven layers. Work quickly to prevent the ice cream from melting.
7. Place another layer of graham crackers on top of the ice cream, pressing gently to adhere. Cover and freeze for at least another 2 hours, allowing the sandwiches to firm up. Weight the top layer gently with a flat tray to keep the crackers aligned while freezing.
8. Once set, cut into squares. If desired, dip each square halfway into melted dark chocolate and sprinkle with chopped nuts before the chocolate sets. This adds a delightful crunch and a touch of elegance. Allow the chocolate to set on a cooling rack lined with parchment to catch any drips.

Tips & Tricks

• Storage Tips: Store the squares in an airtight container in the freezer for up to one month. Separate layers with parchment paper to prevent sticking and maintain freshness. Label the container with the date to keep track of freshness.
• Make-Ahead: Prepare the ice cream base up to two days in advance to save time on assembly day. This also allows the flavors to meld beautifully. For a stronger coconut flavor, toast the shredded coconut before adding it to the base.
• Common Mistakes: Do not rush the freezing process. Ensure each layer is firmly set before proceeding to the next step for clean, easy-to-cut squares. Rushing can lead to a messy assembly. Always use a sharp knife when slicing the squares to maintain clean edges.
• Pro Tip: For an extra creamy texture in your coconut ice cream sandwich squares, occasionally stir the ice cream base while it freezes. This will help break down any ice crystals, ensuring a smooth and velvety texture when you bite into the squares.

Variations

• Flavor Swaps: Add a swirl of mango puree or passion fruit for a fruity twist. These additions complement the coconut base beautifully. Gently fold the puree into the ice cream base before the final freeze for a marbled effect.
• Dietary Alternatives: Use almond milk in place of coconut milk for a different nutty flavor, perfect for those who prefer a lighter taste. This alteration can slightly change the creaminess but provides a unique flavor profile.
• Ingredient Swaps: Try using crushed waffle cones instead of graham crackers for a crispier texture. This gives the sandwiches a fun, carnival-like quality. Lightly toast the waffle cone pieces to enhance their flavor before assembling.
• Extra Touch: Incorporate a pinch of cinnamon or nutmeg into the ice cream base for a subtle spice kick that complements the sweetness of the coconut.

Serving Suggestions

Serve these Coconut Ice Cream Sandwich Squares with a refreshing beverage like iced tea or a tropical smoothie. They pair beautifully with our Spinach Mandarin Salad with Honey Balsamic Dressing or enjoy alongside a hearty Cajun Salmon with Mango Salsa for a delightful contrast of flavors. For a playful touch, serve with colorful paper umbrellas for a tropical vibe. Check out our related guide for more tips.

FAQ

• Can I use a different sweetener? Yes, substitute sugar with honey or agave syrup for a different sweetness profile. Each option gives a unique taste and texture to the ice cream. Adjust the quantities to maintain the desired sweetness.
• Do I need an ice cream maker? No, this no-churn ice cream recipe does not require an ice cream maker. The mixture naturally thickens as it freezes, making it hassle-free. Stirring halfway through the freezing process helps achieve the creamiest texture.
• How can I make it more tropical? Incorporate chunks of pineapple or sprinkle toasted coconut on top for an extra tropical flavor boost. These additions elevate the dessert to an exotic treat. Consider adding lime zest for an added citrusy zing.
• Can I make a larger batch? Absolutely, simply double or triple the ingredient quantities. Ensure you have enough freezer space and extra containers to accommodate the larger volume without compromising the freezing process.

Coconut Ice Cream Sandwich Squares

Recipe by ForkFulJoy

★★★★★ 5 from 1 vote

A deliciously refreshing treat combining homemade coconut ice cream with tropical flavors in a frozen dessert, ideal for summer parties or as a sweet and creamy snack.

Course

Dessert

Cuisine

American

Difficulty

Easy

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🍽️

Servings

16 squares

⏱️

Prep Time

20 min

🍳

Cook Time

30 min

🔥

Calories

—

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Ingredients

US Metric

• 2 cups of full-fat coconut milk
• 1/2 cup of sweetened condensed milk
• 1 teaspoon of pure vanilla extract
• 1/4 cup of shredded coconut
• 1/4 cup of sugar
• A pinch of salt
• 1 package of gluten-free graham crackers (about 16 full sheets)
• 1/2 cup of melted dark chocolate (optional, for dipping)
• 1/4 cup of chopped nuts (optional, as a topping)

Directions

1.

In a large mixing bowl, whisk together the coconut milk, sweetened condensed milk, and vanilla extract until smooth. Use a hand mixer for a quicker blend and ensure all the ingredients are at room temperature to facilitate mixing.

2.

Add in the shredded coconut, sugar, and salt. Whisk until fully incorporated. Taste the mixture to adjust the sweetness to your preference before freezing.

3.

Pour the mixture into a freezer-safe container, cover tightly, and freeze for at least 4 hours or until firm, stirring halfway through to ensure even freezing.

4.

Once the ice cream is frozen, line a 9x13 inch baking pan with parchment paper to prevent sticking and for easy removal.

5.

Arrange a layer of gluten-free graham crackers on the bottom of the pan, trimming as necessary to fit.

6.

Spread a thick layer of the prepared ice cream over the crackers, smoothing the top with a spatula.

7.

Place another layer of graham crackers on top of the ice cream, pressing gently to adhere. Cover and freeze for at least another 2 hours.

8.

Once set, cut into squares. If desired, dip each square halfway into melted dark chocolate and sprinkle with chopped nuts before the chocolate sets.