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 mins
Chill Time2 hours hrs
Total Time2 hours hrs 45 minutes mins
Course: Dessert, Snack
Cuisine: American
Keyword: Thai ice cream sandwiches
Servings: 10
Calories: 661kcal
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.
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