Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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.
Ingredients[]
- 1 1/2 cups whole milk
- 1 cup sugar
- 1 tablespoon honey
- 1/8 teaspoon salt
- 1 (14-ounce) can light coconut milk
- 32 oatmeal cookies
Directions[]
- To prepare filling, combine first 5 ingredients in a blender; process until smooth.
- Pour mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
- Spread about 3 teaspoons filling on flat side of each 16 cookies; top with remaining cookies, flat sides down, pressing gently.
- Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.
Yield: 16 servings (serving size: 1 sandwich)