Strawberry Coconut Ice Cream Sandwiches
By: McCormick Kitchens
Made With:
Take a trip down nostalgia lane with creamy coconut "ice cream" sandwiched between layers of fruit cereal. Made with Thai Kitchen® Coconut Milk and sweet strawberries, this frozen treat is gluten and dairy-free!
Take a trip down nostalgia lane with creamy coconut "ice cream" sandwiched between layers of fruit cereal. Made with Thai Kitchen® Coconut Milk and sweet strawberries, this frozen treat is gluten and dairy-free!
Key products
Instructions
Instructions
- MIX 3 cups of the mini marshmallows and 1 1/2 teaspoons of the coconut oil in a large microwavable bowl. Microwave on HIGH for 1 to 1 1/2 minutes. Stir until completely melted and smooth. Add 3 cups of the cereal; stir until well blended. Press cereal mixture evenly into bottom of foil-lined 9-inch square baking dish sprayed with no stick cooking spray. Cool completely.
- MEANWHILE, place coconut cream, strawberries and sugar in blender container. Cover. Blend until completely smooth. Pour mixture evenly over cooled cereal crust. Cover with foil. Freeze 45 minutes or until firm.
- MIX remaining 3 cups marshmallows and remaining 1 1/2 teaspoons coconut oil in large microwavable bowl. Microwave on HIGH for 1 to 1 1/2 minutes. Stir until completely melted and smooth. Add remaining 3 cups cereal; stir until well blended. Spread cereal mixture over frozen coconut layer, pressing gently to create an even layer. Cover with foil. Freeze 2 hours longer or until completely frozen. Slice into bars to serve. Store leftovers in freezer.
