Reader Recipe
Chocolate Almond Frozen Cream Sandwiches

Lisa Williams | Central Texas EC

8 ounces cream cheese, softened
2 tablespoons dark cocoa powder
3 tablespoons powdered sugar, divided
1 cup marshmallow creme
3/4 cup heavy whipping cream
28 chocolate wafers
2/3 cup finely chopped smoked almonds
1 tablespoon sifted powdered sugar

  • Place cream cheese in medium bowl and mix in the cocoa and 2 tablespoons powdered sugar until smooth. Beat in marshmallow creme until blended.
  • In another medium bowl, beat whipping cream until medium peaks form. Fold into chocolate mixture. Place in freezer 1 hour.
  • Using a standard ice cream scoop, scoop out filling and place each scoop on one of 14 wafers, placing remaining 14 wafers on top, pressing gently to flatten filling just to edges.
  • Gently roll edges of sandwiches in almonds, covering filling completely, and place on serving tray.
  • Cover tray loosely with foil and place in freezer for 2 hours or until firm. Dust with remaining powdered sugar just before serving.
  • Keep unused portions in freezer.

Servings: 14. Serving size: 1 sandwich. Per serving: 251 calories, 3.67 g protein, 14.19 g fat, 26.23 g carbohydrates, 1.37 g dietary fiber, 152 mg sodium, 13.79 g sugars, 35 mg cholesterol

Tips:

  • My three boys always loved eating creamy sandwiches like these that my mom used to make.
  • I put a little twist on them by using cream cheese and chocolate. They are perfect for an easy dessert at a party.

2 Comments Post Your Comment »

I made this treat for our staff testing of the Frozen Treats reader recipes. It’s really good, but I think I kept the chocolate mixture in the freezer too long. I think 1 hour means exactly 1 hour. It got too firm, and when I tried to scoop into onto the wafers, which were quite fragile, and pressed them together to form the sandwiches, the wafers almost always broke. But they were still tasty. Tom Widlowski, associate editor
Tom Widlowski - , TX - Pedernales Electric Cooperative, Inc. (July 24, 2014)
Tom, my bad. I should have put in the instructions the other tip I have adapted which is to use two of the cookie wafers on each side to sandwich the cream when pressing. Our fingers put too much pressure on the cookie itself so it does break sometimes. When you have overall pressure to sandwich the cream, it’s less likely to break. You could use any other hard flat object also like a graham cracker, poker chip, flat bottomed glass, etc.
Lisa Williams - Fredericksburg, TX - Central Texas Electric Cooperative, Inc. (September 24, 2014)

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