Samoa Ice Cream (Chocolate Coconut Cookie Ice Cream) Recipe
This Samoa Ice Cream is a decadent homemade treat inspired by the popular chocolate coconut cookies. It features a creamy blend of whipped heavy cream and sweetened condensed milk, swirled with toasted coconut flakes, shortbread cookie pieces, caramel sauce, and drizzled with chocolate sauce. No ice cream maker needed—just whip, fold, freeze, and enjoy a rich, indulgent dessert reminiscent of the beloved cookie flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Dairy Base
- 2 cups heavy whipping cream (must be cold)
- 14 ounces sweetened condensed milk (about 1 3/4 cups)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, for enhanced coconut flavor)
Mix-ins and Toppings
- 1 cup toasted, sweetened coconut flakes (divided)
- 1 cup shortbread cookies, broken into pieces (divided)
- 1/2 cup caramel sauce
- Chocolate sauce or fudge sauce (for garnish)
Instructions
- Whip the Cream: Place the cold heavy whipping cream into a large chilled mixing bowl. Using an electric hand mixer, whip the cream on high speed for 4 to 5 minutes until it forms a fluffy, softened-butter consistency. This whipping step is crucial to achieve a light and creamy ice cream base.
- Combine Base Ingredients: Add the sweetened condensed milk, vanilla extract, and coconut extract (if using) to the whipped cream. Mix on low speed with the electric mixer for about one minute until fully incorporated. The mixture will be thick, providing a creamy texture for the ice cream.
- Prepare Mix-ins: Measure out 1/4 cup of toasted coconut flakes and 1/4 cup of broken shortbread cookie pieces and set these aside for topping later. To the remaining ice cream base, gently fold in 3/4 cup coconut flakes, 1/2 cup caramel sauce, and 3/4 cup shortbread cookie pieces using a silicone spatula until evenly distributed throughout the mixture.
- Assemble and Freeze: Pour the ice cream mixture into a 9x5-inch loaf pan. Evenly sprinkle the reserved 1/4 cup coconut flakes and 1/4 cup cookie pieces over the top. Drizzle generously with chocolate or fudge sauce to create a gooey topping. Cover the pan and place it in the freezer for at least 6 hours, or freeze overnight, until solid.
- Serve: Once fully frozen, scoop the ice cream using an ice cream scoop and serve immediately for a delicious, creamy dessert that captures the flavors of Samoa cookies.
Notes
- For best results, ensure the heavy whipping cream is very cold before whipping to achieve stiff peaks and a light texture.
- To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden, stirring occasionally.
- The coconut extract is optional but enhances the coconut flavor reminiscent of Samoa cookies.
- Use either chocolate sauce or fudge sauce for the topping, depending on your preference for richness.
- This recipe requires no ice cream maker and relies on whipped cream and freezing for a smooth texture.
- Store leftover ice cream covered in the freezer for up to 1 week.
