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.

Yield: 10 servings (serving size: 1 sandwich)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 19%
  • Fat: 5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.3g
  • Carbohydrate: 44g
  • Fiber: 1g
  • Cholesterol: 41mg
  • Iron: 1.4mg
  • Sodium: 164mg
  • Calcium: 85mg

Ingredients

  • 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
  • Filling:
  • 2 1/2 cups Banana-Maple Ice Cream

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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