Black Forest Icebox Cookies

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

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 26%
  • Fat: 3.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 19.2g
  • Fiber: 0.7g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 103mg
  • Calcium: 0.0mg

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

  1. Combine ice cream, cherries, and brandy in a small bowl. Cover and freeze 20 minutes, stirring after 10 minutes.
  2. 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.
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