Salty / sweet cookies. Smooth, creamy, coconutty filling. Hello, you need these this summer.
1 batch Tahini Chocolate Chip Cookies
Coconut Semi Freddo :
75g icing sugar
1 tsp vanilla extract
400ml coconut milk (1 standard tin)
150ml condensed milk (1/2 a standard can)
Both of these recipes require freezing. Okay, you don’t have to freeze the cookie dough but I highly recommend it. They require lengthy chilling at least. So get going the night before you want to eat these.
Make the cookie dough. Shape them into balls of 30g, flatten slightly and freeze.
Ice cream. Get a baking dish that is about 35 x 22cm. Line with cling film.
Using either a handheld whisk, electric beater or stand mixer with the whisk attached, whip the cream and icing sugar until you have soft peaks.
Whisk the coconut milk, vanilla and condensed milk together. Gently fold into the whipped cream.
Pour into the prepared tin. Cover with cling film to prevent freezer burn. Place in the freezer and leave overnight, or for at least six hours.
Bake the cookies just like the recipe says.
Once cool remove the ice cream from the freezer. Using a cup, glass or scone cutter that it is the same size, cut out rounds of ice cream. Sandwich these rounds between two cookies.
It’s a good idea to refreeze again before eating, to undo any meltage that may have occurred during assembly. I wrap mine individually in clingfilm / beeswax wrap / parchment paper / tin foil, and give them at least thirty minutes before devouring.