Hello Dolly Ice Cream Sandwiches

Hello Dolly Ice Cream Sandwiches are a cool, delicious, and decidedly different dessert for spring get-togethers, whether they’re casual barbecues or garden club luncheons. The rich, spiced cookies and the toasted coconut and nuts add layers of flavor and contrasting textures to this out-of-the-ordinary ice cream sandwich. For a fun, interactive party, set up an ice cream sandwich station with a variety of toppings to allow guests to customize their own.

½ cup butter

¾ cup cookie spread, such as Biscoff European Cookie Spread

¼ cup molasses

¼ cup pure cane sugar

¼ cup firmly packed light brown sugar

1 large egg

1 ½ cups all-purpose flour

½ cup graham cracker crumbs

2 teaspoons baking soda

½ teaspoon fine sea salt

¾ cup dark chocolate chips

¾ cup chopped pecans

1 ⅔ cups sweetened shredded coconut

½ gallon Creole cream cheese ice cream, slightly softened

Preheat the oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.

Melt the butter in a medium microwave-safe bowl. Let cool slightly. Add the cookie spread, molasses, cane sugar, brown sugar, and egg. Whisk until combined.

In a small bowl whisk together the flour, graham cracker crumbs, baking soda, and salt. Add to the butter mixture, stirring until just combined.

Using a small ice cream scoop, drop the dough in mounds 2 inches apart on the lined baking sheet. Gently press each mound with the bottom of a greased glass to about ¼ inch thick.

Bake for 5 minutes. Let cool on the pan for 3 minutes, then transfer to a wire rack to cool completely.

Melt the dark chocolate chips in a small microwave-safe bowl in 45-second increments until the chocolate begins to melt, stirring gently after each heating. Spread a thin layer of the melted chocolate over the bottom of each cooled cookie. Set aside to harden.

Spread the chopped pecans on one end of a baking sheet and the coconut on the other end. Bake for 4 minutes or until toasted and golden brown. Let cool.

To assemble the ice cream sandwiches, spoon about ¼ cup of the ice cream onto the chocolate-coated side of one cookie, and top with a second cookie, chocolate side facing the ice cream.

Roll one side of the exposed ice cream in the toasted pecans and the other side in the toasted coconut. Repeat the process, using the remaining cookies, coconut, and pecans.

Serve immediately or place on a baking sheet and freeze until ready to serve.

Makes 15 ice cream sandwiches.

Note: Creole cream cheese ice cream is a Southern regional ice cream flavor. If you cannot find it in the freezer section of your grocery store, use a tart frozen yogurt or vanilla ice cream.