Acute How-To: Ice Cream Sandwiches

This weekend is Labor Day – the unofficial end of summer. What better way to celebrate than with a yummy and non-guilt inducing ice cream treat?

A few months ago, I posted low calorie and healthy {ish} frozen treats. In that post I promised I would be back with an under 150 calorie ice cream sandwich…and here it is!

What you will need:

  • 2 cups of all purpose flour
  • 1 ½ of teaspoon baking soda
  • ½ of teaspoon salt
  • 5 tablespoons of unsweetened cocoa powder
  • 2/3 cup of white sugar
  • 5 tablespoons of butter {at room temperature}
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1 cup of non-fat milk
  • 1 tablespoon of white vinegar
  • Your favorite low fat ice cream
  • Parchment paper
  • Non-Stick cooking spray

Step One:

In a medium bowl, whisk together the dry ingredients {flour through cocoa powder} and set aside.

Step Two:

In a separate bowl, mix together the butter and sugar with an electric mixer until well combined. Add in the eggs {one at a time} and the vanilla extract.

Step Three:

Measure out the milk and add one tablespoon of vinegar to it.

Step Four:

Add the dry ingredients and the milk/vinegar to the mixing bowl. I alternate half the dry ingredients and mix, then half the milk/vinegar and mix, and so on. The batter will end up with a consistency that is half way between cookie dough and brownie batter.

Step Five:

Line a jelly roll pan or a rectangular baking pan with parchment paper and spray the paper with non-stick cooking spray. Pour the batter onto the pan and use a spatula to spread out as evenly as possible.

Step Six:

Bake for 10 minutes at 375 degrees. Remove the pan from the oven and lift the parchment paper and large sheet of cookie onto a large cutting board to cool for about 10 minutes.

Step Seven:

Slice the large sheet of cookie into about 20 equal squares. Each square will be fairly thick, so you are going to cut them in half, so that you have to thin squares.

Step Eight:

Once the cookies are completely cool, top each half with a spoonful of softened ice cream {I just let it sit out for 10 minutes prior}. Place the other square on top of the ice cream and wrap in wax or parchment paper. I put my sandwiches in a large plastic container before putting them in the freezer.

The perfect homemade low fat ice cream treat – enjoy!

2 thoughts on “Acute How-To: Ice Cream Sandwiches

  1. Looks yummy! You sure gave me a good idea for the weekend. I use to make Ice Cream Sandwiches for my son when he was small, by making cupcakes and cutting them in two, and adding a little bit of ice cream in the center. It has been years since I did it. Thanks for the memories, and something different for dessert for this weekend. Have a great weekend!

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