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Piña Colada Date Ice Cream Sandwiches

pina colada date ice cream sandwiches
PREP: 30 Minutes
COOK: 6–8 hours
YIELD: 16 sandwiches
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Piña Colada Ice Cream Sandwiches with Medjool Dates

Bring a taste of the tropics to your dessert table with these Piña Colada Ice Cream Sandwiches. Creamy coconut and pineapple no-churn ice cream is layered between naturally sweet Medjool dates, then dipped in a crisp white chocolate shell and finished with shredded coconut and freeze-dried pineapple. This easy frozen dessert is perfect for warm days, special occasions, or anytime you're craving a refreshing tropical treat.

Recipe by Shweta Garg. 

Ingredients

  • Piña Colada Ice Cream Sandwiches
  • 2 cups (480 ml) heavy whipping cream, cold
  • 10 ounces sweetened condensed milk
  • 10 ounces full-fat coconut cream
  • ⅓ cup finely diced pineapple, very well drained and patted dry
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 21 Medjool dates, pitted
  • White Chocolate Shell
  • ¾ cup white chocolate chips
  • 2 teaspoons coconut oil
  • For Topping
  • Crushed freeze-dried pineapple
  • Shredded coconut
  • Edible flowers, optional

Find "12 oz Organic Pitted Medjool Dates" in a Store

Preparation

  1. Beat the cold heavy whipping cream with a hand mixer until it forms stiff peaks. The whipped cream should be thick, fluffy, and hold its shape.
  2. Gently fold in the sweetened condensed milk, coconut cream, vanilla extract, and salt. The mixture should be thick, light, and fluffy.
  3. Line a baking sheet with parchment paper. Split open the pitted Medjool dates and arrange them close together in a rectangle. Cover the dates with another sheet of parchment paper and use a rolling pin or heavy pan to flatten them into an even layer. Patch any holes with small pieces of date and roll again as needed.
  4. Slice the flattened dates into two equal squares to fit the size of your pan.
  5. Place one date sheet into a parchment-lined square baking pan or freezer-safe container.
  6. Spread the piña colada ice cream mixture evenly over the date layer. Sprinkle the diced pineapple over the top.
  7. Place the second date rectangle on top and gently press down.
  8. Freeze for at least 6–8 hours, or overnight, until completely firm.
  9. Before removing the pan from the freezer, add the white chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
  10. Remove the baking pan from the freezer and slice into 16 individual ice cream sandwiches with a warm, sharp knife.
  11. Dip each frozen ice cream sandwich halfway into the melted white chocolate.
  12. Immediately sprinkle with crushed freeze-dried pineapple and shredded coconut. Garnish with edible flowers, if desired.
  13. Place the sandwiches on a parchment-lined baking sheet and freeze for about 10 minutes, or until the white chocolate shell is set.
  14. Store the ice cream sandwiches in an airtight container in the freezer. Let them sit at room temperature for a few minutes before serving to allow the date layers to soften slightly.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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