Ice Cream Sundae Sandwiches (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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 |
Directions:
1. 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.
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