Ice-Cream Sandwiches

You can use any kind of low-fat ice cream in these sandwiches, even store-bought, but we loved the combination of Banana-Maple Ice Cream with the chocolate-chip cookies.


10 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 236
Caloriesfromfat 19 %
Fat 5 g
Satfat 2.8 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 4.3 g
Carbohydrate 44 g
Fiber 1 g
Cholesterol 41 mg
Iron 1.4 mg
Sodium 164 mg
Calcium 85 mg


Chocolate-chip cookies:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 1/2 tablespoons butter or stick margarine
2 teaspoons water
1 teaspoon vanilla extract
2 large egg whites
Cooking spray
2 tablespoons semisweet mini-chocolate chips


Preheat oven to 375°.

To prepare chocolate-chip cookies, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt in a small bowl; set aside. Beat sugars and butter in a large bowl until well-blended. Add water, vanilla, and egg whites; beat well. Add flour mixture; beat until well-blended. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray (you should get 20 cookies). Sprinkle chips evenly over dough. Bake at 375° for 8 minutes or until lightly browned. Cool 2 minutes or until cookies can be easily removed from pan; cool on wire racks.

Spoon 1/4 cup Banana-Maple Ice Cream onto each of 10 cookies. Top with the remaining cookies, pressing gently. Wrap sandwiches tightly in plastic wrap, and freeze until firm.