Prior to being diagnosed with EoE, my best friend Emma and I used to eat ice cream sandwiches nearly every week. To fill that void, I created a recipe for an even more delicious ice cream sandwich. Though, Emma lives 1,000mi. away from me, so that void is not filled.
Enjoy this allergen-friendly summer treat!
Ingredients:
6 Marshmallows, regular size *make sure to read the label to ensure they are gluten-free*
Steps:
Place the Oatly coffee ice cream on the counter to melt at room temperature.
Bake the cookies by following the instructions on the back of the packaging.
Dice the marshmallows into small pieces.
After letting the cookies cool, chop four cookies (save eight for the sandwiches) into small pieces.
Once the ice cream is fully melted, pour it into a medium-sized mixing bowl. Save the ice cream container. Add the marshmallow and cookie pieces to the bowl and stir the ingredients.
Pour the mixture back into the ice cream container and place in the freezer for one hour.
Remove the ice cream container from the freezer.
On a cutting board, flip the ice cream container horizontally and cut the ice cream container into four equally thick slices. Remove the paper packaging and you are left with a perfectly sliced ice cream mixture.
Put one ice cream slice between two cookies, repeat four times and you now have four ice cream sandwiches. Enjoy now or save them for later by placing them in the freezer!
