📖 Instructions

1. Alright, let's tackle those caramelized plantains first! Peel your very ripe plantains and slice them into 1/2-inch thick rounds. You want them nice and chunky. Seriously, the riper the better. I had one batch where the plantains were a bit too firm, and it just wasn't the same.
2. Grab a large skillet and melt 2 tablespoons of butter (or coconut oil for a vegan option) over medium heat. Once it's melted and shimmering (that's important!), carefully arrange the plantain slices in a single layer. Don't overcrowd the pan, or they'll steam instead of caramelize. Work in batches if needed.
3. Sprinkle about 1 tablespoon of brown sugar (or coconut sugar) evenly over the plantains in the skillet. This is where the magic happens! Let them cook for about 3-4 minutes per side, until they're gorgeously golden brown and sticky. Keep an eye on them – you don't want them to burn. Burnt sugar smells awful, trust me.
4. Once caramelized, remove the plantains from the skillet and set them aside to cool slightly. You can put them on a plate lined with parchment paper to prevent sticking. At this point, you might want to sneak a little bite... I always do!
5. Now, for the homemade coconut ice cream. If you are using store-bought, feel free to skip ahead, lucky you! In a food processor or blender, combine the full-fat coconut milk, coconut cream, sugar, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Taste it – is it sweet enough for you? Adjust the sugar if needed.
6. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes. The ice cream should be thick and creamy, but still soft. If you want a firmer ice cream, transfer it to an airtight container and freeze for a couple of hours before assembling the sandwiches.
7. While the ice cream is churning (or chilling), prepare your favorite cookies. I like using chocolate chip cookies or coconut cookies for extra coconutty flavor. Make sure they're cooled completely before you start assembling the sandwiches. Nobody wants a melty mess!
8. Time to assemble! Lay out half of the cookies on a baking sheet lined with parchment paper. Scoop a generous amount of coconut ice cream onto each cookie. Top with a few slices of those amazing caramelized plantains.
9. Place the remaining cookies on top to create your ice cream sandwiches. Gently press down to secure everything in place. If the ice cream is too soft, pop the sandwiches back into the freezer for about 15-20 minutes to firm up.
10. If you're feeling fancy (and I always am!), you can roll the edges of the ice cream sandwiches in shredded coconut, chopped nuts, or even more caramelized plantains. Get creative! I once tried dipping them in melted chocolate... total game changer, but super messy.
11. Finally, wrap each ice cream sandwich individually in plastic wrap or parchment paper and store them in the freezer until you're ready to serve. These are best enjoyed within a few days, but honestly, they never last that long in my house.