While sweating in the Vegas sun last week, my mom whipped up a treat to cool us down. The coconut, berry and chocolate mixture in this raspberry ice-cream sandwich was incredibly refreshing. The recipe calls for brownies, but I immediately decided they must be done with oreos for summer ease (you don’t need to turn on an oven!). Plus, in mini sandwich form, they make a great serving at summer parties or late afternoon swims.

To make the oreos: First scrape the inside filling out of a package of Oreo cookies, or make your own, recipe here. Mix 12 oz raspberries with 1/4 cup of sugar. Let sit, tossing occasionally for an hour. Meanwhile, mix 3/4 cups cream of coconut and 1 1/2 cups heavy whipping cream together in a bowl, beat until stiff peaks appear. Gently fold in the raspberries and freeze for 8 hours. Once frozen, scoop a tablespoon of the mixture onto each oreo and gently place top back on. Freeze the sandwiches until ready to serve.