- 8 teaspoons RumChata liqueur
- 4 ladyfingers, split
- 1/2 cup coffee ice cream, softened
- Baking cocoa
- Brush liqueur over bottoms of the ladyfinger halves. Spread two tablespoons ice cream over the bottom of half of the ladyfingers. Top with remaining ladyfinger halves.
- Wrap each in plastic wrap; freeze on a baking sheet at least 1 hour. Just before serving, dust with cocoa. Yield: 4 servings.
Originally published as After Hours Ice Cream Sandwiches in Simple & Delicious June/July 2012, p47
This recipe pairs well with a sweet white wine.
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Reviewed Mar. 28, 2013
At 10 g carbs per sandwich, I would not consider this recipe to be "low carb".