Recipe by Redneck Epicurean
I don't know if anyone could possibly love an ice cream sandwich as much as me. I used to sneak them out of the freezer and go sit where I could be alone with my sinful delight. I still feel like I need to hide when I eat one in my own apartment. But, I have found diabetic ones so, no more sneak and hide. Even though the ice cream sandwiches are reduced sugar, the rest of the ingredients for this are not, so a very small serving at one time is alright occasionally. I'm not going to post this as a diabetic recipe because of the other stuff. But within reason, I don't see why any diabetic can't have a sliver on occasion. We gotta have a little sweet every once in a while! **Cook time is freezer time.**
Top Review by KCShell
I have looked at and thought about this recipe for over a week. I finally bought the ice cream sandwiches and let's just say that you can totally use your imagination with the toppings! I followed the recipe exactly but I had visions of using snickers or take five candy bars on top-- really anything you have in the house. My daughter"s eyes nearly popped out of their sockets when they saw this beautiful dessert. The hardest part is taking the paper off the ice cream sandwiches. Thanks for another winner Amy! KCShell
- 17 small ice cream sandwiches (mini)
- 340.19 g container whipped topping
- 198.44 g milk chocolate candy bars
- 226.79 g jar caramel ice cream topping
- 59.14 ml chocolate syrup
Directions See How It's Made
- Arrange 14 sandwiches in the bottom of a 9x13 dish. Cut the remaining sandwiches in half and fill the spaces.
- Spread on the caramel and top with whipped topping. Drizzle on chocolate syrup.
- Shave the chocolate bar with a vegetable peeler. Place shavings on the top.
- Cover and freeze at least 45 minutes.