Easy Ice Cream Sandwiches
These festive, fun sweet treats are perfect for birthday parties! Switch it up by swapping out cookie and ice cream flavors. Soak coconut in food coloring or roll the sandwiches in colorful sprinkles to dress them up!
2 hour, 25 mins
Total cook time
- 1 1/2 cups toasted unsweetened coconut
- blue and red food coloring
- 24 gingersnap cookies
- 6 ounces white chocolate chips (melted)
- 3 cups vanilla or coconut ice cream
- 1/2 cup toasted almonds (added to coconut for pressing into ice cream sides)
Divide coconut into two bowls. Toss one portion with blue food coloring and the other portion with red food coloring. Spread each portion onto a plate to dry, about 15-20 minutes.
Line cookies face side up on rimmed baking tray. Place melted chocolate in a piping bag and cut small hole in tip, then drizzle chocolate onto each cookie. Refrigerate for 10 minutes to set chocolate.
Remove cookies from refrigerator and turn half of cookies face side down. Top with 1/4 cup of ice cream and then another cookie, to form a sandwich. Press coconut around sides of sandwich into the ice cream filling. Repeat with remaining cookies.
Freeze sandwiches for 2 hours before serving.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.