Ube ice cream sandwich with coconut white chocolate chip cookies

Begin by preparing the ube ice cream. Add the cream and whole milk to a large saucepan and warm over a medium heat

Stir occasionally until the mix begins to steam

Meanwhile whisk together the egg yolks, sugar and a pinch of salt until the mixture begins to lighten

Slowly temper the mix with a little bit of the warm cream mixture, pouring a small amount of the cream into the egg mix while whisking

Add everything back to the saucepan - all the egg and all the cream - and whisk until smooth

Heat the mixture over a low heat until it’s thick enough to coat the back of a spoon. Stir the mixture while it thickens to make sure it heats evenly, and keep an eye on it so it doesn’t come to the boil and scramble

Blend the thickened custard with the vanilla bean paste, ube extract and ube halaya until fully combined

Strain the ice cream base through a fine sieve, then chill in the fridge until completely cold, or overnight. Once cold, churn in an ice cream maker and then transfer to the freezer to set

For the white chocolate and coconut cookies, first add the softened butter along with both of the sugars and the egg to a stand mixer fitted with the paddle attachment, then beat for around 4 minutes

Once the mix is smooth, add in the vanilla and beat well

Add in the desiccated coconut, flour, sodium bicarbonate and salt and mix well until everything has just come together. Take care not to over mix it

Fold in the chocolate chips with a rubber spatula

Line a baking tray with parchment paper then divide the dough into xx equal portions

Cover the tray with plastic wrap and freeze for one hour

Preheat the oven 175°C

Bake the cookies for 15 minutes, then remove from the oven and swirl the warm cookies in a 7.5 cm ring cutter to form them into circles. Leave to cool on the baking tray

To assemble, scoop out the ice cream and sandwich each scoop between two cooled cookies. To finish, roll the edges of the ice cream sandwich in desiccated coconut