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 Oxmoor House

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

  1. Swirl peanut butter into ice cream. Place in freezer 30 minutes or until firm enough to spread.
  2. 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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