STRAWBERRY COCONUT ICE CREAM SANDWICHES | THAI KITCHEN
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!
Provided by Thai Kitchen
Prep Time 30 minutes
Yield 20
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 161 Calories
COCONUT MOCHI ICE CREAM SANDWICHES RECIPE - JEN YEE | FOOD ...
Pastry chef Jen Yee of Lafayette Grand Café & Bakery in Manhattan makes these fun and pretty sandwiches with a simple Japanese dough that combines sweet glutinous rice flour, sugar, water and coconut milk. Slideshow: More Ice Cream Sandwiches
Provided by Jen Yee
Categories Ice Cream
Total Time 2 hours 30 minutes
Yield Makes twelve 2-inch ice cream sandwiches
Number Of Ingredients 7
Steps:
- Using a damp cloth, wipe down a large work surface. Stretch a 14-inch sheet of plastic wrap over the surface and use the damp cloth to smooth it out. Sift a generous layer of cornstarch over the plastic wrap. Dust a large rimmed baking sheet with cornstarch.
- In a large microwave-safe bowl, mix the rice flour with the water, sugar, coconut milk and salt. Cover the bowl tightly with plastic wrap. Microwave the mochi mixture at high power for 2 minutes, until the batter starts to thicken at the edges. Remove the plastic wrap and, using a rubber spatula, stir the mixture until it is mostly smooth; a few small lumps are OK. Cover the bowl with the plastic wrap and microwave at high power for another 2 minutes; the dough should be stiff and sticky. Using a rubber spatula, stir the dough quickly and vigorously until smooth, about 30 seconds.
- Working quickly, scrape the mochi dough out onto the prepared work surface and sift a fine layer of cornstarch over it. Pat the dough into a 9-inch round. Using a rolling pin lightly dusted with cornstarch, roll out the dough 1/4 inch thick.
- Dip a 2-inch round cutter in cornstarch and stamp out 24 rounds, rerolling the scraps as needed. Transfer the mochi to the prepared baking sheet. Cover with plastic wrap and freeze until firm, about 1 hour.
- Meanwhile, scrape the softened ice cream into a gallon-sized resealable freezer bag. Using a small spatula, spread the ice cream evenly so it's about 3/4 inch thick in the bag, then squeeze out any excess air and seal. Freeze until firm, about 1 hour.
- Line a 12-cup muffin tin with paper or foil liners. Using a pastry brush, dust the excess cornstarch off the mochi rounds. Place 1 mochi round in each cup. Lay the bag of ice cream flat on the counter and snip around the top of the bag, then peel it off. Using a 2-inch round cutter, stamp out 12 rounds of ice cream. Working quickly, lightly brush the 12 mochi in the muffin cups with water and top with the ice cream rounds. Brush each of the remaining 12 mochi rounds with water and set them damp side down on the ice cream. Press lightly to help the mochi and ice cream stick together. Freeze until firm, about 1 hour. Let the mochi sandwiches soften for about 10 minutes before serving.
More about "coconut milk ice cream sandwich recipes"
STRAWBERRY COCONUT ICE CREAM SANDWICHES | THAI KITCHEN
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!
From mccormick.com
Cuisine American,
Calories 161 per serving
From mccormick.com
Cuisine American,
Calories 161 per serving
- 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.
See details
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From marystestkitchen.com
Reviews 5
Total Time 2 hours 5 minutes
Cuisine Canadian
Calories 276 calories per serving
From marystestkitchen.com
Reviews 5
Total Time 2 hours 5 minutes
Cuisine Canadian
Calories 276 calories per serving
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COCONUT MOCHI ICE CREAM SANDWICHES RECIPE - JEN YEE …
Pastry chef Jen Yee of Lafayette Grand Café & Bakery in Manhattan makes these fun and pretty sandwiches with a simple Japanese dough that combines sweet glutinous rice flour, sugar, water and coconut milk. Slideshow: More Ice Cream Sandwiches
From foodandwine.com
Total Time 2 hours 30 minutes
Category Ice Cream
From foodandwine.com
Total Time 2 hours 30 minutes
Category Ice Cream
- Line a 12-cup muffin tin with paper or foil liners. Using a pastry brush, dust the excess cornstarch off the mochi rounds. Place 1 mochi round in each cup. Lay the bag of ice cream flat on the counter and snip around the top of the bag, then peel it off. Using a 2-inch round cutter, stamp out 12 rounds of ice cream. Working quickly, lightly brush the 12 mochi in the muffin cups with water and top with the ice cream rounds. Brush each of the remaining 12 mochi rounds with water and set them damp side down on the ice cream. Press lightly to help the mochi and ice cream stick together. Freeze until firm, about 1 hour. Let the mochi sandwiches soften for about 10 minutes before serving.
See details
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