Ice Cream Sandwich Sundaes
Purchased shortbread cookies and ice cream make the base of this dessert. Then it's topped with a warm pear and caramel sauce.
Ingredients
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1-1/2 to 2 cups vanilla or desired-flavor ice cream
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32 1-1/2-inch shortbread cookies (such as Lorna Doone)
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2 small ripe pears or apples, peeled, cored, and finely chopped
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1 cup caramel ice cream topping
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1/3 cup chopped pecans or walnuts, toasted
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Whipped cream or frozen whipped dessert topping, thawed (optional)
Directions
1.
Place a small scoop of ice cream on the bottoms of half of the cookies. Top with remaining cookies, bottom sides down, pressing together lightly. Place in an airtight container and freeze until ready to serve, up to 1 week.
2.
To serve, combine pears and caramel topping in a small saucepan. Heat over medium-low heat until pears start to soften, 5 to 8 minutes. Remove ice cream sandwiches from the freezer. Let stand about 5 minutes. Place 2 sandwiches in each of 8 serving bowls. Top with caramel mixture, nuts, and whipped cream, if you like. Makes 8 servings.
Nutrition information
Calories 425, Total Fat 17 g, Saturated Fat 6 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 37 mg, Sodium 255 mg, Carbohydrate 63 g, Total Sugar 38 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 11%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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