Ingredients: 

1/2 cup ice cream or frozen yogurt any flavor

20 small vanilla wafer cookies

Topping ideas:

Sprinkles

Nonpareils

Mini chocolate chips

Chopped pecans, walnuts, almonds

Shredded coconut

Crushed cookies

Instructions: 

1. Line a storage container with wax paper.

2. Prepare desired toppings in individual bowls.

3. Put a small scoop of ice cream (about 2 teaspoons) on a cookie and top with another cookie.

4. Roll ice cream sandwich in toppings so they adhere to the ice cream.

5. Place in container. Repeat with remaining ingredients.

6. Cover container and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.

7. Enjoy!

Recipe Courtesy of The Comfort of Cooking

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.

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