Recipes Sweet

Ice cream sandwiches: coconut macaroons with frozen yogurt

ice_cream_sandwiches_macaroons

ice_cream_sandwiches_macaroons

 

These ice cream sandwiches are based on a recipe from Donna Hay magazine, still my favorite source of inspiration.

I saw a lot of these ice cream sandwiches on my recent years travels, but haven’t really seen them in the Netherlands yet. It’s about time, if you ask me, because the combination of crispy, somewhat chewy cookies sandwiches with creamy, soft ice cream is one I tremendously love.

They are also pretty ideal for variations: from crispy almond thins with fresh fruit sorbet to the perfect chocolate chip cookies with real vanilla ice cream (freckled with little black dots) in between.

While browsing through Donna Hay’s ‘Fresh & Light magazine’, I noticed a light, summery version with home baked coconut macaroons and frozen yogurt. Little sugar, easy to make and gluten free too (in case you’d find that important).

Of course, I tweaked the original recipe to my liking, by substituting my own favorite frozen yogurt recipe. It only has 3 ingredients and is truly instant, because I don’t have the 3-hour waiting time patience for Donna’s version.

The final result? These lovely golden brown, perfectly chewy coconut macaroons with creamy and fresh pink frozen yogurt in between. These ice cream sandwiches are best eaten fresh, but you could also freeze them: make sure to wrap them in non-stick paper first.

 

ice_cream_sandwiches_macaroons

ice_cream_sandwiches_macaroons

INGREDIENTS
makes 4 ice cream sandwiches

for the coconut macaroons:
1 eggwhite
2 heaping tbsp (30 g) raw caster (superfine) sugar
1 cup (80 g) desiccated coconut
extra: round cookie cutter (ca. 2.75 inch/7 cm) + baking tray, lined with baking paper

for the frozen yogurt:
½ cup (125 g) frozen berries
½ cup (125 g) Greek yogurt
1-2 tbsp honey
extra: food processor

 

DIRECTIONS

Preheat the oven to 350F (175C*). Place the eggwhite, sugar and coconut in a bowl and mix well to combine. Place the cookie cutter on the baking tray and fill with 1 tablespoon of the coconut mixture. Press down with the back of a spoon to flatten evenly, then remove the cutter. Repeat with the remaining mixture to make about 8 macaroons. Cook for 10-15 minutes or until golden brown. Make sure to keep an eye on them! Set aside to cool completely on the trays.

Meanwhile, make the instant frozen yogurt. Place the frozen berries, yogurt and honey to taste in the bowl of your food processor and blend until you’ve got a creamy, smooth pink mixture with an ice cream texture.

Sandwiches the cooled-off macaroons together with the frozen yogurt and serve immediately.

*Donna Hay bakes these cocout macaroons for 8-10 minutes at 320F (160C), but mine remained awfully pale that way.


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