A crisp coconut cookie base, silky homemade salted caramel, and a creamy vanilla ice cream center make these caramel ice cream sandwiches irresistible.
If you aren’t craving ice cream by mid-summer, you’re missing out. These coconut salted caramel ice cream sandwiches are exactly the kind of frozen treat that makes a hot day better: crunchy, chewy cookies layered with warm, slightly salty caramel and a generous scoop of vanilla ice cream.
Made to be slightly messy and delightfully indulgent, these sandwiches freeze well and can be kept on hand for quick, satisfying desserts. The toasted coconut adds texture and flavor while the homemade caramel brings a deep, buttery sweetness balanced with salt.
These ice cream sandwiches are great for entertaining, stash-and-go snacks, or a simple treat to enjoy straight from the freezer. Make a batch, wrap them individually, and you’ll always have a delicious, homemade dessert ready.
These Ice Cream Sandwiches Feature…
- Golden, chewy coconut cookies with a toasty flavor
- A layer of warm, homemade salted caramel spread on the cookies
- Creamy vanilla ice cream tucked between cookie halves
Making the Ice Cream Sandwiches
Full recipe and detailed instructions are included below. Read through the tips for best results before starting.
Ingredients You Will Need
- Unsalted butter
- Brown sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Sweetened flaked coconut
- Baking soda
- Ground cinnamon
- Kosher salt
- Granulated sugar
- Heavy whipping cream
- Vanilla ice cream
- Toasted coconut and flaky sea salt for topping (optional)
Tips for Perfect Ice Cream Sandwiches
- Choose your mixing method – This dough works well in a stand mixer or mixed by hand with a bowl and wooden spoon. Either method yields great cookies.
- Cream butter and sugar properly – Use room-temperature butter and beat with the sugar until completely smooth; this creates a tender cookie with even texture.
- Use a room-temperature egg – Let the egg sit out for a few minutes or warm it briefly in a bowl of warm water so it combines smoothly with the butter.
- Measure flour accurately – Spoon flour into the measuring cup and level it off, or use a kitchen scale for consistent results and to avoid dense cookies.
- Flatten dough balls slightly before baking – This helps the cookies spread evenly so they reach the ideal size and thickness for sandwiches.
- Cook caramel carefully – Use a heavy-bottomed saucepan for even heat and a candy thermometer if you have one; target around 235°F for a soft caramel consistency.
- Spread caramel while warm – Warm caramel spreads more easily on the cooled cookie bottoms; allow it to set for about 20 minutes before assembling to reduce melting.
- Assemble and freeze immediately – After building each sandwich place it in a single layer in a shallow container and freeze. This prevents melting and helps maintain shape.
- Store correctly – Once firm, stack sandwiches with parchment between them or freeze individually wrapped. Properly stored, they keep well for up to two months.
Recipe Variations
Customize these sandwiches to your taste with a few easy swaps or additions.
- Premade caramel – Use a high-quality jarred caramel sauce if you prefer not to make caramel from scratch.
- Different cookie bases – Swap the coconut cookies for chocolate chip, snickerdoodles, or peanut butter cookies for a new flavor profile.
- Change the ice cream – Vanilla is classic, but chocolate, cookie dough, or cookies-and-cream are excellent alternatives.
Biting into one of these sandwiches—fresh from the freezer—delivers a wonderful contrast of textures: crisp edges, chewy centers, a layer of buttery, slightly salty caramel, and cool, silky ice cream. The toasted coconut brightens the flavor and gives a pleasant crunch that makes every bite interesting.
Prepare a few batches and keep them wrapped in the freezer so you always have an easy, homemade dessert on hand for hot afternoons, gatherings, or a simple sweet treat after dinner.
More ice cream sandwich ideas to try:
- Chocolate-dipped peanut butter ice cream sandwiches made with sturdy cookie halves and a chocolate finish
- Espresso brownie ice cream sandwiches layered with coffee-flavored ice cream for an adult twist
- Snickerdoodle ice cream sandwiches for a warm cinnamon-sugar flavor with vanilla or caramel ice cream
Coconut Salted Caramel Ice Cream Sandwiches
30 minutes
10 minutes
40 minutes (plus freezing)
9 servings
Ingredients
Coconut Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup (150g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups (200g) all-purpose flour (spooned and leveled)
- 1-1/2 cups (120g) sweetened flaked coconut
- 1 teaspoon (6g) baking soda
- 1/2 teaspoon (1g) ground cinnamon
- 1/4 teaspoon (1g) kosher salt
Salted Caramel & Assembly
- 1/2 cup (100g) granulated sugar
- 3 tablespoons unsalted butter
- 1/3 cup heavy whipping cream
- 1/2 teaspoon (2g) kosher salt
- 2-1/4 cups vanilla ice cream
- Toasted coconut and flaky sea salt for topping (optional)
Instructions
Coconut Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar on medium speed until creamy, about 2 minutes. Add the egg and vanilla, beating until smooth.
- In a separate bowl, whisk together the flour, flaked coconut, baking soda, cinnamon, and salt. Fold the dry mixture into the butter mixture until just combined.
- Scoop the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Flatten each ball slightly so they bake into evenly sized cookies.
- Bake at 350°F for 10–12 minutes, until the cookie edges are golden brown. Let cookies cool on the baking sheet for 20 minutes, then transfer to a wire rack to cool completely.
Salted Caramel & Assembly
- For the caramel, place granulated sugar in a medium heavy-bottomed saucepan over medium heat. Allow the sugar to melt, stirring occasionally to help it melt evenly. Once the sugar is fully liquefied and amber in color, stir in the butter until melted.
- Carefully and slowly add the heavy cream while stirring constantly (the mixture will bubble and may splatter). Continue to cook until the caramel reaches about 235°F on a candy thermometer or reaches a soft-ball consistency. Remove from heat and stir in the kosher salt. Let cool for 5 minutes.
- While the caramel is still warm, spread approximately 1/2 tablespoon on the bottoms of half the cooled cookies. Reserve any extra caramel for drizzling later. Allow the caramel to set on the cookies for about 20 minutes.
- Scoop about 1/4 cup of vanilla ice cream onto each caramel-coated cookie. Top with another cookie and gently press to flatten and distribute the ice cream into a sandwich shape. Place assembled sandwiches in a single layer in a shallow container and freeze for at least 2 hours, until firm.
- To serve, warm any remaining caramel and drizzle over the frozen sandwiches. Sprinkle toasted coconut and flaky sea salt on top, if desired. Enjoy immediately.
Notes
Wrap sandwiches individually in parchment or plastic wrap and store in an airtight container or freezer bag for up to 2 months. Thaw briefly at room temperature for a few minutes before serving if desired.