How to Make
Gluten-Free Piña Colada Ice Cream Cookie Sandwich
Estimated Bake & Assembly Time: 3 hours
Makes: 12 ice cream sandwiches
Requires freezing
"It can't all be sunshine and piña coladas... but it is right now!
What’s in the box?
Sugar
Brown Sugar
Vanilla
Gluten-Free Flour Mix
Coconut Flakes
Sweetened Condensed Milk
.75 oz Cookie Scoop
3” Cookie Ring Mold
Ingredients you’ll need:
1 Egg
1/2 Cup Butter or Margarine
2 Cups Heavy Whipping Cream
2 Cups Crushed Fresh Pineapple
Equipment you’ll need:
Mixing Bowls
Measuring Utensils
Electric Mixer (with whisk attachment)
Spatulas
Cookie Sheet
Parchment Paper
Blender (if using fresh pineapple)
1.75 oz Ice Cream Scoop
Cooling Rack
Tips & Tricks
Cookie Dough
1
Make sure your butter or margarine is room temperature before mixing your cookies. You don’t want it too soft though, so take it out of the fridge 30-60 minutes before mixing. It’s also best practice to use room temperature eggs, so take your egg out at the same time! This will ensure that everything gets mixed thoroughly.
Scooping Cookies
2
Make sure to leave at least 2 inches between your cookies on the cookie sheet. They need room to spread during the baking process. If you’re using a 1/2 sheet pan, I typically have 8 cookies per sheet pan, alternating the amount in each row. Starting on the long edge of the pan I add 3 scoops of cookie dough, the next row 2 cookies, the next row 3 again.
Pineapple Ice Cream
3
This is a no churn pineapple ice cream recipe! Make sure your mixing bowl is cold before you add the heavy whipping cream. This helps the whipped cream come to stiff peaks.
If you let the ice cream sit in the freezer overnight, make sure you cover with cling wrap - tightly pressing to the ice cream to avoid ice crystals forming.
You will most likely have extra ice cream left over after assembly. Put in a freezer safe container and enjoy as regular ice cream at your leisure!
Ice Cream Cookie Sandwich Assembly
4
After your cookies have completely cooled - hopefully they are all roughly the same shape and size if you used the tools provided - pair like sized cookies together before adding the ice cream.
If you left your ice cream in the freezer overnight, you’ll need to let it soften on the counter for a few minutes on the counter before you add it to your cookies.
Step-by-Step Instructions
Cream Butter & Sugars Together
1
Sugar
Brown Sugar
1 Egg
Using an electric mixer, beat together butter or margarine and both sugars together until just mixed and creamy. Once mixed, add the egg and 1/2 tsp of the vanilla and mix thoroughly.
Add in Dry Ingredients
2
Vanilla
Gluten-Free Flour
Add in your gluten free flour mixture to your wet ingredients. Mix well until no clumps of flour are present, but be careful to not over mix. Mix until it just comes together and then add in the coconut flakes. Mix coconut flakes in until spread throughout the dough.
Bake the Cookies
3
Coconut Flakes
Scoop the cookie dough out onto the cookie sheets with the provided .75 oz scoop. Make sure each scoop is level. This will make sure that all of the cookies are relatively the same size.
Bake the cookies for 12-15 minutes depending on your oven. They should be lightly golden brown around the edges when done.
When you remove the cookies from the oven, give them no more than 2-3 minutes to cool slightly. Use the 3” cookie ring mold and carefully place it around the cookie. (You will need pot holder to handle the hot pan.) Gently move the ring around the cookie in a circular motion, lifting it from the parchment paper and shaping the cookie into a perfect circle. You have to do this while they are still warm and malleable. This will make sure that they come out in a perfect circle every time!
After shaping, allow them to cool for a few more minutes on the cookie sheet and then transfer them to a cooling rack to cool completely.
Note: If you only have 1 cookie sheet, make sure you allow your cookie sheet to cool between each batch of cookies. If you don’t, the cookie batter might run, creating a thin and crunchy cookie texture when baked. We want the cookies to be soft and chewy.
Make the Ice Cream
4
Vanilla
While your cookies are baking, place a large mixing bowl in the freezer for 10-15 minutes. This will be for the ice cream.
While the bowl chills, in a separate bowl mix together sweetened condensed milk and the rest of the vanilla then set aside.
If you’re using fresh pineapple, cut the pineapple into chunks, add them into a blender and pulse until the pineapple is crushed. You still want some chunky pineapple bits to add texture to the ice cream.
Once the bowl in the freezer is cold, add in the cold heavy cream and whisk on high for 2-3 minutes or until stiff peaks are formed.
Mix 1/3 of the whipped cream into the sweetened condensed milk mixture at a time until all of the whipped cream is mixed in thoroughly.
Fold in 1/2 of the crushed pineapple and mix well, then fold in the rest of the crushed pineapple.
Place the ice cream in the freezer for a few hours, or until firm enough to scoop onto the cookies. You can leave the ice cream in the freezer overnight, but make sure it is covered tightly with cling wrap to avoid ice crystals forming.
Assemble the Ice Cream Sandwiches
5
Pair up the cookies and use an ice cream scoop to put the ice cream on one cookie. Add the 2nd cookie on top and firmly press it down to create the sandwich. Repeat this step for all of the 12 cookie sandwiches. Place them in the freezer until the ice cream is firm!
When you’re ready to serve them, take them out to soften for a few minutes and enjoy!
Note: If you’re making these ahead of time, wrap each cookie individually in cling wrap or parchment paper and place in a freezer safe container or bag for later enjoyment. This will ensure that they keep well in the freezer for up to 3 months.
Preheat Oven to 350° and Prepare Baking Sheets
6
Preheat the oven to 350° and prepare your baking sheets with parchment paper. This cookie recipe makes 24 3” cookies that will end up making 12 ice cream cookie sandwiches.
