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
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 124
- Calories from fat: 0.0%
- Fat: 4.7g
- Saturated fat: 0.9g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 4.3g
- Carbohydrate: 18.1g
- Fiber: 0.9g
- Cholesterol: 4mg
- Iron: 0.0mg
- Sodium: 52mg
- Calcium: 0.0mg
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.
Peanut Butter Ice Cream Sandwiches Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Kid-Friendly
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Sodium, Low Saturated Fat
- PUBLICATION: Oxmoor House
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