Peach Banana Coconut Ice Cream Sandwiches

1. In a medium saucepan, mix half & half & sugar or just add the vanilla Silk creamer. Heat, stirring frequently, until small bubbles form at the edge of the pan.
2. In a separate bowl, beat the egg with a whisk or mixer until frothy.
3. Slowly drizzle a stream of the hot cream mixture (about 1 cup of it) into the egg, whisking or beating constantly.
4. Gradually add the egg mixture back into the remaining hot cream mixture in the saucepan, whisking as you go.
5. Cook over medium-low heat, stirring frequently, until mixture thickens slightly and is thick enough to coat the back of a spoon–roughly 5 minutes.
6. Remove from heat, transfer into a glass jar and refrigerate until thoroughly chilled–at least 2 hours.
7. Meanwhile, peel the peach and banana and blend in a handy chopper or food processor till smooth. Add the ginger, nutmeg, vanilla, and coconut rum. If you want some hunks of peach or banana in the ice cream, leave a bit of the fruit out when you are puree-ing, or you can always add a bit of extra chopped peach and/or banana!
8. Add the pureed fruit mixture to the cooled cream mixture and shake well to mix.
9. Freeze in your ice cream maker till good and frozen. With my little Cuisinart ice cream maker, it takes about 20 minutes but the ice cream is still soft-serve texture, which is great for eating, but not quite hard enough for sandwiches.

To make the ice cream sandwiches:

Ingredients:

1. Freeze the ice cream in the freezer a couple hours till it’s fairly hard. Once the ice cream is the perfect texture, call in the guests or kids so they can join in the fun of putting the sandwiches together!
2. Put a scoop of ice cream on a cookie, then flatten with another cookie. Roll or sprinkle on the sprinkles and serve immediately.

with one recipe = 6 servings made with the fat-free half and half. This does NOT include the cookies!