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!

Recipe Info

Prep Time:

30m
Ingredients:

6
Servings:

20
User Rating:

Ingredients

6 cups mini marshmallows, divided
3 teaspoons coconut oil, divided
6 cups fruit flavored crispy rice cereal, such as Fruity Pebbles
1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Cream - SubstitutesThai Kitchen® Unsweetened Coconut Milk
2 cups frozen strawberries
1/4 cup sugar

Nutrition Information

(per serving)

Calories 161
Carbohydrates 28 g
Cholesterol 0 mg
Fiber 0 g
Protein 1 g
Saturated Fat 5 g
Sodium 83 mg
Total Fat 5 g

Key products

Thai Kitchen® Unsweetened Coconut Cream (6-Pack)

$25.99

Unit price: per

Thai Kitchen® Unsweetened Coconut Milk, 13.66 fl oz

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.