Seasonal Tropicale Ice Cream Sandwich Recipe

Make simple syrup

In a small saucepan combine the water and granulated sugar. Warm over medium heat, stirring, until sugar dissolves (about 2–3 minutes). Remove from heat and cool 5 minutes.

Place chopped pineapple and mango in a high-speed blender. Add the lime juice, cooled simple syrup, and a pinch of salt. Blend until completely smooth, about 1 minute.

Taste and adjust: if too tangy, add up to 1 additional tablespoon sugar; if too thick, add 1–2 tbsp water. Chill mixture thoroughly in the refrigerator for at least 30 minutes (or 10 minutes in the freezer) before churning.

Churn in an ice cream maker according to manufacturer instructions until soft-sorbet consistency (usually 20–30 minutes). Transfer to a shallow container, smooth top, cover, and freeze until firm enough to scoop, at least 2 hours (can freeze up to 24 hours).

Whisk powdered sugar and cornstarch into the chilled coconut milk until smooth and no lumps remain. Add heavy cream and vanilla extract; whisk until combined.

If you have an ice cream maker: chill this mixture 30 minutes, then churn according to manufacturer's instructions until thick and creamy (about 25–30 minutes). Transfer to a shallow container and freeze 1–2 hours until scoopable but not rock-hard.

If you do not have an ice cream maker: pour mixture into a wide, shallow metal pan. Freeze 45 minutes. Remove and stir vigorously with a fork, breaking up ice crystals. Repeat every 30–45 minutes 3–4 times until creamy and scoopable. Final freeze 1–2 hours.

Preheat oven to 350°F (175°C). Line two baking sheets with parchment.

In a medium bowl whisk together the flour, shredded coconut, baking powder, and salt.

In a separate bowl, cream the softened butter and brown sugar until light and fluffy (about 2–3 minutes with a hand mixer). Add the egg and vanilla extract and beat until combined.

Mix the dry ingredients into the wet until just combined. The dough will be slightly sticky; if too wet, add up to 1 tbsp flour. Chill the dough 15 minutes to firm slightly.

Portion the dough into 12 equal balls (about 1.5 tablespoons each). Flatten each ball into a 3-inch round approximately 1/4 inch thick on the prepared sheets, spacing about 1.5 inches apart (they spread slightly).

Bake 10–12 minutes or until edges are golden. Rotate pans halfway through baking for even color. Remove to a wire rack and cool completely (cookies will crisp as they cool).

Prepare passionfruit glaze: stir the passionfruit pulp and maple syrup (if using) together; taste and adjust for sweetness. Set aside.

Allow both sorbet and coconut gelato layers to soften 5–10 minutes at room temperature so they are scoopable but still firm.

Assemble sandwiches: spread or pipe a 1/4–1/3 cup layer of coconut gelato onto the underside of a cooled cookie (reserve about 12 portions total). Gently press a small scoop (about 2 tbsp) of the citrus sorbet in the center of the gelato layer, then top with a second cookie, pressing gently to spread filling evenly to the edge. Wipe excess from edges.

Brush the top of each sandwich lightly with the passionfruit glaze using a pastry brush (or spoon a little on top) and immediately press the exposed edges of the ice cream into toasted coconut flakes and chopped macadamia nuts to coat the rim.

Place assembled sandwiches on a parchment-lined tray and freeze for at least 30 minutes to firm up before serving. For longer storage, wrap each sandwich tightly in plastic wrap and freeze up to 2 weeks.

To serve, let sandwiches sit at room temperature 3–5 minutes to soften slightly for easier bite. Enjoy immediately.