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Skinny Ice-Cream Sandwich Sundaes

Prep time 20 mins
Cook time 1 min
Freeze time 30 mins
Yield Makes 12 servings


  • Wax paper
  • 6 reduced-fat ice-cream sandwiches
  • 4 extra-dark chocolate squares, coarsely chopped
  • 1/4 cup chopped lightly salted peanuts*
  • Strawberry Sauce
  • Toppings: diced fresh pineapple, diced kiwifruit

Nutrition Information

  • calories 112
  • fat 3.4 g
  • satfat 1.5 g
  • monofat 0.7 g
  • polyfat 0.5 g
  • protein 3.1 g
  • carbohydrate 19.8 g
  • fiber 2.4 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 72 mg
  • calcium 4 mg

How to Make It

  1. Line a baking sheet with wax paper; top with ice-cream sandwiches.

  2. Microwave chocolate in a microwave-safe glass measuring cup at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Immediately spoon 1 tsp. melted chocolate onto each ice-cream sandwich, and sprinkle with nuts; lightly press nuts into chocolate. Lightly cover with plastic wrap, and freeze sandwiches 30 minutes.

  3. Cut each sandwich into quarters, and place 2 pieces in each of 12 small bowls. Drizzle with 1 Tbsp. Strawberry Sauce, and sprinkle with desired toppings. Serve immediately.

  4. *Toasted pecans may be substituted. Preheat oven to 350°. Bake 1/4 cup chopped pecans in a single layer in a shallow pan 7 to 8 minutes or until toasted and fragrant, stirring occasionally.

  5. Note: We tested with Hershey's All Natural Extra Dark Chocolate (60% Cacao) squares and The Skinny Cow Low Fat Vanilla Ice Cream Sandwiches.

  6. Note: Nutritional analysis includes 1 Tbsp. Strawberry Sauce (not including toppings).