Black Forest Icebox Cookies

recipe
Keep these on hand for company; they can be made ahead and stored in the freezer for up to two weeks. Work quickly when assembling them because the ice cream becomes difficult to handle as it melts. If this happens, return the ice cream to the freezer for 10 minutes before continuing. We preferred chocolate ice cream, but vanilla is nice, too. Make some of each. You also could use multicolored sprinkles instead of chocolate.

Yield:

10 servings (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 117
Caloriesfromfat 26 %
Fat 3.4 g
Satfat 1.6 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 1.6 g
Carbohydrate 19.2 g
Fiber 0.7 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 103 mg
Calcium 0.0 mg

Ingredients

1 1/4 cups low-fat chocolate ice cream, slightly softened
2/3 cup frozen pitted dark sweet cherries
1 tablespoon brandy
20 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
1/4 cup chocolate sprinkles

Preparation

Combine ice cream, cherries, and brandy in a small bowl. Cover and freeze 20 minutes, stirring after 10 minutes.

Working quickly, spoon about 1 1/2 tablespoons of ice cream mixture onto each of 10 wafers; top with remaining wafers, pressing firmly. Freeze 10 minutes. Place sprinkles on a small plate. Roll edges of each cookie in sprinkles. Store in an airtight container in freezer until ready to serve.

Note:

December 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note