• Pirouline Vanilla Creme Filled Wafers
• Pirouline Dark Chocolate
  Creme Filled Wafers
• 1 tub strawberry ice cream
• 6 oz dark or semi-sweet
  chocolate chips
• 3 Tbsp coconut oil

Step 1

Prepare your Pirouline wafers by carefully cutting each wafer in half with a sharp knife.

Step 2

Line 2 8×8 baking pans with parchment paper to cover the bottom and the sides.

Step 3

In a microwave-safe bowl melt the chocolate and coconut oil for 30 seconds. Give it a stir and continue to microwave in 10 second intervals, stirring at every interval, until fully melted and smooth.

Step 4

Pour about a ¼ cup melted chocolate evenly into each baking pan. Spread the chocolate evenly across the bottom to create a thin, even layer. Save the remaining chocolate in an airtight container at room temperature.

Step 5

While the chocolate is still wet, arrange the Pirouline Vanilla wafers in a single layer across the bottom of one pan. An 8×8 pan will fit exactly 3 rows of wafers cut in half. Repeat with Pirouline Dark Chocolate wafers in the other pan. Place in the freezer for about 10-15 minutes to set.

Step 6

Once chocolate has set, remove pans from freezer. Lift out each layer of wafers and place on cutting board. Run a sharp knife under hot water, then slice between the cookies into the chocolate to make 9 squares to make your top and bottom sandwich layers.

Step 7

Add a scoop of strawberry ice cream onto the Dark Chocolate wafer layer. Top with the Vanilla wafer layer, cookie side down, so the chocolate shell faces outward.

Step 8

Serve immediately, or put back in the freezer for 10-15 minutes if the ice cream gets too soft.