Make the sandwiches when the ice cream is still soft, just after coming out of the ice-cream freezer. You can eat them right after they're made, or wrap the sandwiches in plastic, freeze them, and enjoy them for an easy dessert or quick snack later.

Katherine Cobbs
Recipe by Cooking Light July 2003

Gallery

Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 2 sandwiches)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread 1 tablespoon marshmallow creme on the flat side of each of 16 cracker halves; spread 2 tablespoons Chocolate Fudge Ice Cream over each cracker half. Top with remaining cracker halves, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.

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  • Totals include Chocolate Fudge Ice Cream

Nutrition Facts

264 calories; calories from fat 17%; fat 5g; saturated fat 2g; mono fat 2g; poly fat 0.6g; protein 7.1g; carbohydrates 47.5g; fiber 1.6g; cholesterol 9mg; iron 1.4mg; sodium 227mg; calcium 167mg.
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