Peanut Butter Ice Cream Sandwiches

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.

Yield:

8 sandwiches (serving size: 1 sandwich)

Recipe from

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

Ingredients

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

Preparation

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.

Note:

To soften ice cream in the microwave, remove top and liner (if any) of carton. Microwave on HIGH (power level 10) in 10-second intervals, checking in between, until ice cream reaches desired consistency.

 

 

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