Nutrition per serving may change if servings are adjusted.
1 cup low-fat or light strawberry ice cream or no-sugar-added reduced-fat cherry vanilla ice cream
12 ladyfingers, split
3 ounces bittersweet, semisweet, or milk chocolate, melted
½ cup flaked coconut, toasted (see Tip)
Line a large baking sheet with waxed paper; set aside. Spoon ice cream into a small chilled bowl; stir just until ice cream is slightly softened. Working quickly, spread ice cream on the cut sides of half of the ladyfinger halves (see Tip). Top with the remaining ladyfinger halves, cut sides down. Gently press together.
Dip one end of each sandwich in melted chocolate, using a thin metal spatula or butter knife to spread chocolate over the ice cream. Sprinkle with coconut. Place on prepared baking sheet. Freeze for 30 minutes before serving.
Tips: To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
To prevent the ice cream from getting too soft during assembly, prepare half of the sandwiches at a time.