We enjoyed the texture of crunchy oatmeal cookies for this sandwich, but soft oatmeal cookies also will work. If you like coconut, the simple ice cream tastes great on its own, and the recipe doubles easily.

Recipe by Cooking Light July 2003

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Credit: Karry Hosford

Recipe Summary

Yield:
16 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare filling, combine first 5 ingredients in a blender; process until smooth. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

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  • Spread about 3 tablespoons filling on the flat side of each of 16 cookies; top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.

Nutrition Facts

242 calories; calories from fat 30%; fat 8.1g; saturated fat 2.4g; mono fat 2.3g; poly fat 3.1g; protein 2.8g; carbohydrates 39.6g; cholesterol 3mg; iron 0.9mg; sodium 170mg; calcium 24mg.
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