Pina Colada Ice Cream Sandwiches
Pina Colada Ice Cream Sandwiches
Recipe and Images Provided by Britney Breaks Bread
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
Be sure to keep up with our latest creations through our Facebook, Pinterest, or Instagram pages.
So, without further ado, here’s Britney Breaks Bread’s recipe for Pina Colada Ice Cream Sandwiches:
Ingredients:
- 1 cup Minerva Dairy Salted Butter, room temperature
- 1 1/4 cup Sugar
- 2 eggs
- 1 tbsp coconut flavoring/extract
- 1/2 cup Coconut Flakes
- 1/2 cup crushed pineapples, drained
- 3 cups All-Purpose Flour
- 1/2 tsp Kosher Salt
- 2 tsp Baking Powder
- Additional Coconut flakes for garnish
- Vanilla Ice Cream
- 2 tbsps Rum, optional
directions:
- Preheat oven to 350 degrees F. Combine room temperature butter and sugar in a bowl and beat together for about 1 minute, until fluffy. Add eggs, one at a time. Continue to coconut extract, coconut flakes, and drained crushed pineapples.
- In a separate bowl, whisk together flour, salt, and baking powder. Add to wet ingredients and fold together until batter is smooth and flour is fully incorporated.
- Scoop 2-3 tbsp balls of cookie dough onto a cookie sheet and shape into flat round discs. Bake for 18-20 minutes. Allow cookies to cool completely on a cooling rack.
- Optional – add 2-3 tbsps rum to about 3 cups of slightly softened ice cream and mix together. Freeze until ice cream hardens again.
- Once cookies have been cooled, scoop ice cream onto a cookie (amount as desired) and press another cookie on top. Roll sides of cookie in coconut flakes to garnish.