Do you remember that ice cream I made a few weeks ago" If you missed it, it was a Toasted Coconut Ice Cream and it was superb.

Since then I?ve been making it on the regular and pairing it will all sorts of things ? fresh fruit, grilled peaches, whipped coconut cream. It pairs perfectly with so many flavors, kinda like a fancy vanilla.
I might even go so far as to say? coconut is the new vanilla.

So I had an freezer full of ice cream, the summer temperatures were creeping up and I realized I also had a stash of cookie dough in the freezer ? my vegan version of the New York Times Chocolate Chip cookies.

I always have a that cookie dough in the freezer and you should too! You just never know when you?ll need a freshly baked chocolate chip cookie or twelve. So naturally I had to bake them up and marry them to the toasted coconut ice cream. They’re so perfect for this with their slightly soft and chewy texture that will hold up well to freezing. So I get it. You have to make two separate things and it?s kind of a lot of work. But keep in mind these processes can be spaced out over weeks or days, as both cookie dough and ice cream keep perfectly in the freezer.

I recommend baking the cookies two days before you?re ready to serve the sandwiches. One day before, assemble the ice cream sandwiches and let them freeze overnight. You have to let the ice cream soften a bit to make the sandwiches, so the re-freeze time is crucial to achieving a nice, set ice cream sandwic...