Coconut And Almond Ice Cream Sandwiches Recipes

Steps:

• Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
• Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
• Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
• Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.

Steps:

• Make the cookies: Preheat oven to 325 degrees. Sift together flour, cocoa powder, baking soda, and 1/2 teaspoon salt in a medium bowl. Heat butter and semisweet chocolate in a heatproof bowl set over a pan of simmering water until melted.
• Beat sugar, eggs, vanilla, and melted-chocolate mixture with a mixer on medium speed until combined. Reduce speed to low, and gradually beat in flour mixture until just combined. Divide dough in half, and fold milk-chocolate chunks into 1 half.
• Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake, rotating and tapping sheets on counter halfway through, until cookies are flat and surfaces begin to crack, 15 to 17 minutes. Transfer cookies on parchment to a wire rack, and let cool.
• Meanwhile, make the candied almonds: Raise oven temperature to 350 degrees. Coat a baking sheet with cooking spray. Bring sugar, butter, corn syrup, and 1/4 teaspoon salt to a boil in a small saucepan. Add almonds, and stir to coat. Spread out onto baking sheet, and bake, tossing occasionally to recoat nuts, until golden, about 10 minutes. Let cool. Finely chop nuts, and sift to discard dust.
• Assemble the sandwiches: Using a 2 1/2-inch ice cream scoop, drop ice cream onto half of the cookies. Top with remaining cookies (group plain chocolate cookies together and milk-chocolate-chunk cookies together). Press down gently to push ice cream to edge of cookies. Place candied almonds and coconut in 2 separate bowls. Roll outside of each milk-chocolate-chunk sandwich in almonds; transfer to a baking sheet. Roll outside of each chocolate sandwich in coconut; transfer to baking sheet. Freeze until ready to serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
• Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
• Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
• Pipe frosting onto cooled cupcakes. Top each with shredded coconut.