Dulce De Leche Dessert Sandwiches
the Editors of Publications International, Ltd.
Yield
Makes 6 servings
Ingredients
| 1 | pint (2 cups) Dulce de Leche ice cream |
| 3/4 | cup pecans |
| 12 | chocolate cookies |
Preparation
- Preheat oven to 350°F.
- Remove ice cream from freezer; let stand at room temperature 10 minutes or until slightly softened.
- Place pecans in single layer in shallow baking pan. Bake 8 minutes or until golden and fragrant; set aside to cool. Finely chop pecans; reserve.
- Spread 1/3 cup ice cream onto flat sides of 6 cookies. Place remaining cookies, flat sides down, on ice cream; press cookies together lightly. Smooth or remove excess ice cream, if necessary. Wrap each sandwich individually in plastic wrap; freeze 30 minutes or until firm.
- Press pecan into ice cream around edges; rewrap in plastic. Freeze additional 30 minutes.
Note
Ice cream sandwiches should be eaten within three days. After three days, cookies will absorb moisture and become soggy.
Nutritional Information
| Calories | 264 |
| Calories from Fat | 63 % |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Cholesterol | 30 mg |
| Carbohydrate | 22 g |
| Fiber | 2 g |
| Protein | 4 g |
| Sodium | 97 mg |
Dietary Exchange
| Starch | 1.5 |
| Fat | 3.5 |
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