Suzie's Strawberry and Coconut Ice Cream Sandwiches This irresistible recipe was designed around my moms cookie dough cheesecake recipe with melted chocolate. This is a fabulous updated version with a strawberry and coconut twist! Prep time: 30 minutes |Cook time: 20 minutes |Total time: 50 minutes |Servings: 4•2 Sticks Unsalted Butter, room temperature
•1 cup(s) of Confectioners
•2 tsp. of Vanilla Extract
•2 1/4 cup(s) of All Purpose Flour
•1 cup(s) of Sweetened Coconut Flakes
•1/2 tsp. of Salt
•1 cup(s) of Vanilla Ice Cream, (any brand)
•1 cup(s) of Philadelphia Strawberry Cream Cheese
•1/2 cup(s) of Toasted Coconut
•4 tbsp. of Semi-Sweet Chocolate, melted
•4 tsp. of Toasted Coconut, garnish
Steps
1.Mix the confectioners
2.Once light yellow in color add the vanilla extract and mix for 30 seconds on low speed.
3.Then add the flour, coconut flakes and salt and mix on low speed just unitl combined. About 3-4 minutes.
4.Place cookie dough on to a flat surface with seran wrap underneath and roll into a 3-4" wide log. Then place into refrigerator for 20 minutes to harden.
5.When cookie dough in the refrigerator you can mix the filling.
6.Place 1 cup of vanilla ice cream,1 cup of the Philadelphia Strawberry Cream Cheese and 1/2 cup of the toasted coconut into a bowl and stir until combined.
7.Then place onto a metal sheet tray and place in freezer for 10-15 minutes.
8.Now the cookie dough should be ready to cut.
9.Cut 8, 1/2" slices from the log and place onto a greased cookie tray and bake for 20-22 minutes on 325 degrees.
10.Once the cookies have cooled, place 2 oz. of the frozen strawberry cream cheese ice cream on top of 4 cookies.
11.Put the tops on and drizzle 1 tblsp. of the melted chocolate to garnish along with 1 tsp. of the toasted coconut.