| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 8 mini ice cream sundae sandwiches |
Ingredients
- 1 cup shredded coconut
- 1 package, 2 ounces, nut topping, available on baking aisle
- 1 cup mini chocolate chips
- 8 scoops vanilla or fudge swirl ice cream
- 16 chocolate or chocolate nut cookies, 3-inches diameter
Instructions
- Mix coconut, nuts and mini chips in a shallow dish. Scoop balls of ice cream onto 8 cookies. Top with a second cookie each and gently press down until ice cream comes to the edges of the cookies. Make sandwiches 1 1/2 to 2 inches thick. Roll ice cream in coconut, nut and chip topping and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 383 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 33 g |
| Protein | 5 g |
| Cholesterol | 12 mg |
| Sodium | 39 mg |
Reviews
Have been making these for years, do not like nuts and/or coconut on them. I don’t think they are a needed addition.
it looks like a chocolate cookie with with whipcream.
It has a great texture and the coccounut gose great with it!
I liked the sandwichs a lot better without the nuts and coconut
Excellent recipe,from an excellent chef, everyone loves it
When I make this I will not use coconut because I do not like it. But other than that I think that it will be very good.