I’m in Orlando this week and I’m loving this warm weather. October is the perfect time to come. It’s warm but the heat is not overly oppressive and all the kids are back are school. That means that us big kids don’t have to wait in super long lines for any attractions!
I’ve been to Orlando more times than I can count now but we always find something new to do. This year we might take Alex to Epcot though I had a pretty good time at the Harry Potter World at Islands of Adventure last year!
I love how cute these little ice cream sandwiches look. The cookie part is a chocolate coconut macaroon and the middle is a homemade vanilla bean ice cream which resembles the Bounty candy bar. Make the mixture for the ice cream the day before you want to have your ice cream sandwiches. Read my review of the Ice Cream Sandwich Book.
Vanilla Ice Cream
480ml whipping cream
40g granulated sugar
1/4 vanilla pod
1 tsp vanilla extract
Chocolate Coconut Macaroons
2 egg whites
300g dessicated coconut
pinch of salt
1 1/2 tsp almond extract
200g sweetened condensed milk
2 tbs cocoa powder
- Make the ice cream. Scald one quarter of the cream (120ml) over a low heat (don't boil). Add the sugar and salt and stir until dissolved.
- Remove from the heat and add the vanilla pod and leave to soak. Scrape out the seeds into the cream and remove the pod.
- Pour into a bowl, let stand to room temperature, then chill in the refrigerator. Once cool add the vanilla extract and the rest of the cream.
- Pour into the ice cream maker and churn according to the manufacture's instructions.
- Make the macaroons. Preheat the oven to 180 C and line a cookie sheet with parchment paper. Pour the condensed milk and the cocoa powder into a saucepan and heat gently until combined. set aside.
- In a small bowl whip the egg whites with an electric mixer until stiff and set aside.
- Pour the coconut, condensed milk mixture, almond extract in a medium bowl and stir to combine. Fold in the whipped egg whites.
- Take spoonfuls of the mixture, packed tightly and drop onto the cookie sheet. use the palm of your hand to gently flatten each scoop.
- Bake for 8 minutes and leave on the cookie sheet to cool for 5 minutes. Place on a cooling rack. Once cool match up two evenly sized cookies and spread a layer of vanilla ice cream in the middle.