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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.

Recipe by Oxmoor House March 2006

Gallery

Credit: Lee Harrelson; Styling: Mindi Shapiro

Recipe Summary

Yield:
8 sandwiches (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Swirl peanut butter into ice cream. Place in freezer 30 minutes or until firm enough to spread.

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  • 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.

Chef's Notes

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.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

124 calories; fat 4.7g; saturated fat 0.9g; protein 4.3g; carbohydrates 18.1g; fiber 0.9g; cholesterol 4mg; sodium 52mg.
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