These Mocha Coconut Caramel Ice Cream Sandwiches begin with mocha coconut chocolate chip cookies (dipped in chocolate and sprinkled with coconut) and end with creamy caramel ice cream sandwiched in the middle. It’s the dream team.
These Mocha Coconut Ice Cream Sandwiches take the classic chocolate chip cookie ice cream sandwich recipe and give it a coffee and coconut twist that’s to die for.
This isn’t the first time I’ve mentioned my love for mocha coconut frappuccinos, and it probably won’t be the last.
My soul died a little the day a few years back when Starbucks decided not to bring back Mocha Coconuts for summer, and I may or may not have written a letter about my hopes and dreams dying along side the discontinued drink.
I’m not insane, I just sound it sometimes.
This year Starbucks teased that “an old summer favorite” was coming back and I was desperately hoping it would be Tahiti in a cup (aka, mocha coconut frapps).
Spoiler alert: It wasn’t.
(And no, I did not write them a letter again articulating my disappointment with them and their life choices. I’m still bitter, but I’ve grown. 😉)
So, my mocha coconuts this year will be in the form of either homemade mocha coconuts or this glorious chocolate chip cookie ice cream sandwich recipe. Mocha Coconut Ice Cream Sandwiches with caramel ice cream for the win.
There are a few elements to these cookie sandwiches, but they’re worth every single step.
There are also probably quite a few calories to these cookie sandwiches, but they’re worth every single bite. That’s more or less beside the point, so let’s pretend I didn’t say that…
What separates them from the crowd? Specifically, the addition of coconut, espresso powder and coffee take these chocolate chippers from a classic to a these-are-the-best-cookies-in-life, or, something a little less dramatic like, a new favorite.
Tips & Tricks for these Mocha Coconut Ice Cream Sandwiches with caramel ice cream (aka coffee & coconut chocolate chip cookie ice cream sandwiches):
- I would suggest slightly under baking the mocha coconut chocolate chip cookies. Because these chocolate chip cookie ice cream sandwiches need to be kept in the freezer, softer cookies will be easier to bite into when you’re ready to eat these caramel ice cream sandwiches.
- You do not need to dip the chocolate chip cookies in melted chocolate. The chocolate chip cookie recipe itself has coffee, chocolate and coconut in it the batter so omitting the chocolate and coconut on top of the cookies is fine (it’s definitely more decadent if you keep it 😉).
- I used store bought caramel ice cream, but you can use homemade ice cream. You can also use any flavor you want–vanilla, chocolate (like maybe this Brownie Batter Ice Cream!), coffee, etc.
- Lastly, I like to place saran wrap in a half cup measuring cup, fill it with ice cream and then wrap the saran wrap around the ice cream and freeze it. I do this for two reasons: 1. It is the perfect amount of ice cream to fit between the cookies. 2. Scooping it and freezing it makes it extremely easy to put the ice cream in between the cookies. You can see an example in this S’mores Chocolate Chip Cookie Ice Cream Sandwich post.
It’s everything you could hope for in life. ❤️
These Mocha Coconut Caramel Ice Cream Sandwiches begin with mocha coconut chocolate chip cookies (dipped in chocolate and sprinkled with coconut) and end with creamy caramel ice cream sandwiched in the middle. It's the dream team.
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 Tbsp brewed coffee (strong; at room temperature)
- 1/2 tsp salt
- 2 cups all purpose flour
- 3/4 tsp baking soda
- 1 tsp espresso powder (alternatively, you could use instant coffee granules)
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut
- 1 cup semi-sweet chocolate chips
- 1/2 cup coconut
- Caramel Ice Cream
Beat butter until light and fluffy, about 1-2 minutes. Add in brown sugar and white sugar and beat until combined. Add in egg.
Add in vanilla extract, brewed coffee and salt. Mix until combined.
In a separate bowl, mix flour, baking soda, and espresso powder. Slowly incorporate the dry ingredients into the wet ingredients.
Once combined, add in the chocolate chips and coconut; mix.
Chill the dough for 20-30 minutes, just to firm it up slightly. (Because I'm impatient, I typically scoop the dough onto trays and pop them into the freezer for about 5 minutes instead).
Preheat the oven to 350 degrees and grease a cookie sheet.
With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart (the dough makes about 12 large cookies).
Bake for 14-15 minutes, or until the cookies are slightly golden brown. Allow cookies to cool.
Once the cookies have cooled, melt the chocolate chips in the microwave in 30-second increments on 50% power, stirring after each hit in the microwave.
Dip 6 cookies into the melted milk chocolate about halfway.* Lay each cookie down on parchment paper and sprinkle with coconut. Allow chocolate to cool, about 30-60 minutes at room temperature, or 15-20 minutes in the refrigerator.
Fill the remaining 6 with 1-2 scoops of ice cream and top with the 6 chocolate dipped cookies.
Enjoy! Freeze leftovers.
*If you want to dip all cookies into the melted chocolate, you will probably need to double the amount of melted chocolate.
My favorite products used in this recipe:
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Originally posted in 2016; updated in 2019.