Coconut Saffron Cookie and Mango & Cream Ice Cream Sandwiches

The secret to making these cookies ice-cream sandwich ready? A little oil, which keeps the cookies tender when frozen. We mix in saffron to add a golden hue and honey-flavor to the cookies. Plus we’re baking them on one sheet pan to keep it simple. The fruity tropical notes of our Mango & Cream ice cream pair perfectly with the coconut flour based cookies.

Ingredients:

• 1 Great Jones Holy Sheet pan

• ½ cup (1 stick) unsalted butter, at room temperature

• 1 (8 ounce) package cream cheese, at room temperature

• ¼ cup neutral flavored oil, like grapeseed, canola or avocado

• 1 ½ cups granulated sugar

• 1 ½ tsp vanilla bean paste

• 1 tbsp. milk

• ½ teaspoon saffron, loosely packed

• 2 cups all purpose flour

• ¾ cup coconut flour

• ·¾ tsp. salt

• 2 tsp. baking powder

• ·2 pints Malai Mango & Cream ice cream

Preheat oven to 350 degrees. Lightly grease a Great Jones Holy Sheet pan with cooking spray. In a bowl of a stand mixer, or in a mixing bowl with a hand mixer, beat together butter, cream cheese and oil on medium speed until well blended – about 1 minute.

Add the granulated sugar and vanilla and beat on medium speed until well combined and smooth.

To bloom the saffron, place saffron threads in a small bowl and add 2 teaspoons warm water. Stir and mix together for 10 seconds, and you should have a bright red orange liquid.

Mix bloomed saffron into the milk and add to the sugar/butter mixture, and beat again until saffron threads are well dispersed, about 15-20 seconds.

To the bowl, add flour, salt and baking powder, and mix by hand with a rubber spatula until everything is well incorporated and the batter looks uniform. Be sure to check the bottom of the bowl to make sure that all the flour has been mixed in.

Scrape the dough onto the Holy Sheet and spread with a rubber spatula. When that becomes too difficult, place a piece of parchment paper on top of dough and pat it out by hand to the edges, until an even layer has formed.

Bake until the edges are just starting to turn golden brown – about 20 minutes – do not overbake! Let cool in the Holy Sheet pan for about 5 minutes, and then carefully trim the edges to remove any uneven pieces. While it’s still warm, cut the cookie down the middle and let cookie cool completely. When cooled, slide a piece of parchment paper underneath both cookie halves

Take both pints of Malai Mango & Cream ice cream out of the freezer, and let them sit for about 10 minutes until easily scoopable. Scoop all of the ice cream on to one half of the cookie. Lightly spread with off-set spatula. Top with other half of the cookie and gently press down. Place in the freezer for 4 hours.

Take pan out of freezer. Using a sharp knife, cut i4-inch square ice cream sandwiches (or any size you desire). Serve immediately. Keep extras wrapped in parchment paper in the freezer.