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Thai Ice Cream Sandwiches | Baking a Moment
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5 stars (3 ratings)

Thai Ice Cream Sandwiches

Coconut ice cream, accented with ginger, lime, and grilled pineapple, is sandwiched between two chewy peanut butter cookies, for a tropical Thai-inspired treat that will tickle your tastebuds! These ice cream sandwiches are so refreshingly summery, and gluten-free and dairy-free to boot!
Prep Time45 minutes
Chill Time2 hours
Total Time2 hours 45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Thai ice cream sandwiches
Servings: 10
Calories: 661kcal

Ingredients

Instructions

  • In a medium pot, whisk the eggs, brown sugar, ginger, and lime juice together.
  • Stir in the coconut milk until combined.
  • Cook over medium heat, whisking continuously, until thickened. The mixture should coat the back of a spoon.
  • Strain into a heat safe bowl and chill until completely cooled.
  • Churn the custard in an ice cream maker, according to the manufacturer's directions.
  • Layer the semi-frozen ice cream (in a freezer safe container), alternating with grilled pineapple, and freeze solid.
  • Sandwich a scoop of ice cream between two peanut butter cookies, and serve.

Notes

Ice Cream Recipe Adapted from Whole Foods Market Coconut Milk Ice Cream.

Nutrition

Calories: 661kcal | Carbohydrates: 59g | Protein: 14g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 65mg | Sodium: 724mg | Potassium: 590mg | Fiber: 1g | Sugar: 48g | Vitamin A: 617IU | Vitamin C: 23mg | Calcium: 63mg | Iron: 4mg