These German chocolate cookie ice cream sandwiches are irresistible: soft, chocolatey cookies; cool, creamy ice cream; and sweet, crunchy toasted coconut. They satisfy any chocolate-coconut craving and are delightful fresh from the oven.
They’re best served soft and freshly made, but they also freeze beautifully. Wrap sandwiches individually and store them in the freezer to enjoy a quick treat whenever you want—one of the handiest dessert ideas!
German Chocolate Ice Cream Sandwich Cookies
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Ingredients
- 1 cup (120 g) all-purpose flour, (stir, spoon & level)
- ¼ cup (20 g) plus 2 Tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113 g) butter
- ⅓ cup (68 g) granulated sugar
- ⅓ cup (68 g) light brown sugar, gently packed
- ½ tsp vanilla extract
- 1 large egg
- ¾ cup (128 g) dark or semi-sweet chocolate chips
- ½ cup (60 g) sweetened shredded coconut flakes
- Praline pecan ice cream (for filling)
Instructions
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Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. Set the dry mixture aside.
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In a stand mixer or with a hand mixer, cream the butter and both sugars until light and fluffy. Scrape down the bowl, then mix in the vanilla and the egg until combined.
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Add the dry ingredients gradually and mix just until incorporated. Fold in the chocolate chips by hand.
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Scoop tablespoon-sized portions of dough onto a greased or lined baking sheet. Lightly press each cookie to about ¾” thick.
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Bake at 350°F (175°C) for 8–10 minutes, until the cookies are puffed and the centers are set but still soft. Do not overbake. Cool completely on a wire rack and remove from the baking sheet. This makes roughly 2½ dozen cookies.
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To toast the coconut, spread the shredded coconut on a baking sheet and place in a 350°F (175°C) oven. Stir every 90 seconds and watch closely; it will take about 6–8 minutes but can brown quickly. Remove as soon as it’s golden and fragrant.
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Assemble sandwiches by placing a scoop of praline pecan ice cream between two cookies. Press gently until the ice cream reaches the edges, then roll the exposed edge in the toasted coconut. Serve immediately, or wrap individually and freeze for later.
Notes
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