The simple ice cream sandwich is a slice of ice cream, commonly vanilla although other flavors are often used, sandwiched between two cakey wafers, usually chocolate and rectangular. The current version was invented in 1945 by Jerry Newberg who first sold his creation at Forbes Field in Pittsburgh, Pennsylvania, where the Pirates played baseball for many years. *
As a child I was quite familiar with the traditional ice cream sandwich. However, growing up on the upper Westside of Manhattan, I was eventually introduced to the Chipwich. In 1981, my neighborhood was bombarded with a glorious concoction of vanilla ice cream sandwiched between two chocolate chip cookies. As a pre-teen, I was seduced by this frosty layered treat along with the rest of the city.
Richard LaMotta invented the Chipwich. Essentially he marketed his sandwich via street cart vendors to New York City residents. Clearly, it worked. One can find variations of the Chipwich across the country and is considered a mainstream dessert of choice in convenience stores and restaurants alike.
On a hot summer day, I decided to craft my own twist of the classic dessert. This chewy coconut cookie is beautifully complemented by ginger, vanilla ice cream and toasted coconut. I don’t want to brag, but this updated Chipwich takes ice cream sandwiches to a whole new level!
Chewy Ginger Coconut Cookie**
1/2 cup softened butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/4 cups unsifted flour
1/2 teaspoon baking soda
1 teaspoon powdered ginger (2 teaspoons if you want more zip)
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups coconut
Cream butter until fluffy, Add sugars gradually beating well after each addition. Add egg and mix.
Combine flour, soda, ginger and salt; then add to butter mixture, 1/4 cup at a time. Add vanilla and coconut. Mix well.
Use a standard sized ice cream scoop to measure dough and drop on cookie sheet. Slightly flatten mound with back of scoop.
Bake at 375 degrees for 13-15 minutes. Cookies should be lightly browned.
Makes 8 large cookies.
**you can purchase cookies at bakery or store for a quick dessert
Soften 1 pint of Haagen Daaz vanilla ice cream until creamy and spreadable.
Toast 1 cup of coconut in a toaster oven or under broiler in a thin layer until lightly browned.
Spread 1-2 scoops of ice cream on bottom one cookie. Top with another cookie and sprinkle toasted coconut on sides of sandwich. Wrap in plastic and refreeze until ice cream is hard.
Makes 4 sandwiches