Coconut Bliss Frozen Desserts:
6 Dark Chocolate Cookie Sandwiches
6 Vanilla Cookie Sandwiches
3 Pints (We used Chocolate Walnut Brownie, Cherry Amaretto, and Chocolate Chip Cookie)
*Topping and Dipping Ingredients:
Dark Chocolate Chips
White Chocolate Chunks
Freeze Dried Strawberries
Freeze Dried Raspberries
Dried Superfruit Mix
Toasted Coconut Chips
Optional Garnishes: Fresh Fruit, Fresh Flowers
Baking sheet pans
Shallow bowls for toppings
Squeeze bottle or piping bag for drizzling chocolate
Mini cup cake liners
1. In separate bowls, temper dark chocolate chips and white chocolate chunks over double boilers. Place the other toppings in shallow bowls. Remove frozen Coconut Bliss Cookie Sandwiches from wrappers and cut in half. Dip round edges into melted chocolate and assorted toppings before chocolate hardens. Place in freezer to hold until ready to assemble.
2. Prepare ice cream by arranging small scoops on a parchment covered sheet pan. Drizzle with chocolate and toppings of choice. (Hint: The chocolate drizzle will help the other ingredients stay in place.) Place in the freezer to hold until ready to assemble. Can be prepared 1 day ahead. If you plan to store overnight, cover with plastic wrap.
3. Remove cookie sandwich halves and ice cream scoops from freezer. Have fun arranging them on your favorite platters or cake stand. Garnish with fresh fruit and flowers, serve immediately, and enjoy!
*The above list of organic ingredients are only suggestions, feel free to add or replace them with your favorite toppings.
Recipe courtesy of Luna & Larry’s Coconut Bliss.