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Our version of this summertime ice-cream sandwich has its own fudge sauce. These sandwiches can be stored in the freezer for up to 4 days.

Recipe by Cooking Light June 1997


Recipe Summary

10 sandwiches (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a small heavy saucepan, and bring to a boil over medium-low heat, stirring frequently with a whisk. Cook 2 minutes or until thick, stirring frequently. Remove from heat; stir in margarine and vanilla extract. Cover and chill thoroughly.

  • Spread 2 tablespoons yogurt onto each of 10 cookies; top with about 1 teaspoon toffee syrup and remaining cookies, pressing gently. Freeze at least 1 hour.

Nutrition Facts

103 calories; calories from fat 30%; fat 3.4g; saturated fat 1.1g; mono fat 1.1g; poly fat 0.6g; protein 1.7g; carbohydrates 16.7g; cholesterol 11mg; iron 0.4mg; sodium 62mg; calcium 38mg.