Popcorn & Coconut Ice Cream Sandwiches

By Foodies of South Africa · 300 min

Ingredients

Instructions

1. Heat 2 tablespoons of vegetable oil in a medium pot on high heat, add the popcorn kernels and cover; shake the pot gently while they pop.
2. Transfer the popcorn to a large bowl and let it cool completely.
3. Once cooled, stir the cream into the popcorn and leave it in the fridge for 1 hour until the popcorn softens.
4. Press the cream through a sieve over another bowl, pushing the popcorn down to get all the cream through.
5. Beat the cream with an electric hand mixer for 3-4 minutes until stiff peaks form, then gently fold in the condensed milk until fully combined.
6. Pour the ice cream into a large loaf tin and freeze for 5 hours or overnight.
7. Preheat the oven to 160°C and line a baking tray with baking paper.
8. Beat the butter, castor sugar and brown sugar until light and creamy, about 3-4 minutes; add the vanilla and egg and beat until combined.
9. Sift in the flour and baking powder and mix; add the desiccated coconut and mix on low speed just until combined.
10. Roll the dough into 16-20 even balls; place 4-6 on the tray spaced apart, press each flat with the base of a glass.
11. Bake for 15 minutes until crisp and golden; cool completely on a wire rack, then bake the remaining cookies.
12. Scoop generous amounts of ice cream onto half the cookies and top with the other halves to sandwich.
13. Roll the sandwiches in extra desiccated coconut before serving.

Summarized from Foodies of South Africa's video. Watch it for the details.

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EggCreamBrown sugarCoconutCondensed milkPopcorn