Peanut Butter Ice Cream Sandwiches

Oxmoor House
Peanut Butter Ice Cream SandwichesRecipe
Photo: Lee Harrelson; Styling: Mindi Shapiro
Stir peanut butter into low-sugar ice cream and spread between gingersnaps for an easy, low-sugar frozen treat. Wrap individually in plastic wrap and store in an airtight container in the freezer.  Then you'll have a single-serving snack ready for an easy indulgence.
8 sandwiches (serving size: 1 sandwich)


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3 tablespoons no-sugar-added creamy peanut butter
2 cups vanilla no-sugar-added, fat-free ice cream, softened
16 (2-inch-diameter) gingersnaps


Swirl peanut butter into ice cream. Place in freezer 30 minutes or until firm enough to spread.

Spread 1/4 cup ice cream mixture onto each of 8 gingersnaps. Top with remaining 8 gingersnaps. Place sandwiches on a 15- x 10-inch jelly-roll pan; freeze until firm. Wrap sandwiches in plastic wrap, and store in freezer.

Created date

April 2008

Nutritional Information

Calories 124
Caloriesfromfat 0.0 %
Fat 4.7 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.3 g
Carbohydrate 18.1 g
Fiber 0.9 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 52 mg
Calcium 0.0 mg