These healthy ice cream sandwiches will be on repeat when you realize how easy they are to make.
The reason I made these was because my Mom gave me THE BEST ice cream sandwiches I’ve ever had for Christmas. They are from a brand called Nightingale from Richmond, VA – you can buy them from Goldbelly if you have a special occasion to purchase them. While delicious, each sandwich is around 600 calories and come in at a whopping 29-31 points PER sandwich. I can ration them though – and every few days eat 1/4 of a sandwich for 7 points, but 1/4 of an ice cream sandwich isn’t that big.
What’s weird is that the cookie part to my ice cream sandwiches taste as if they are cooked, but they aren’t. They definitely have a distinct cookie flavor, and I am thrilled at how these turned out. The dough is slightly sticky, but don’t worry – it will press into the jumbo muffin tin.
Make sure to add parchment paper to the muffin before adding the cookie mixture so that they are easy to remove once frozen. My first attempt didn’t go so well!
Push the cookie down with wet hands, or with a small glass or something to press down. Pour the yogurt mixture over the cookie mixture and freeze for 2 hours.
- 1/2 cup oat flour (see notes)
- 2 tablespoons flour
- 1 tablespoon cocoa powder (unsweetened)
- 1/4 cup Splenda No Calorie Sweetener, divided
- 2 tablespoons powdered peanut butter
- 1/2 teaspoon salt
- 5 tablespoons almond milk
- 1/2 cup nonfat Greek yogurt
- 1 teaspoon vanilla
- 18 dark chocolate melting wafers (see notes)
- 4 pieces of parchment paper
- Mix the oat flour, flour, cocoa powder, 1/8 cup Splenda, powdered peanut butter and salt. Add the almond milk and mix just until combined. It will be a slightly wet cookie dough.
- Mix the Greek yogurt, 1/8 cup Splenda and vanilla, set aside.
- In a jumbo muffin tin, spray the bottom of 4 of the muffin tins. Place a piece of parchment paper down in each one of the muffin tins so that you can easily remove the ice cream sandwiches.
- Divide the dough mixture between 4 tins. Either wet your hands or use something to press the dough down. Divide the yogurt mixture on top of each cookie. Freeze for 2 hours.
- Melt the chocolate in the microwave in 30 second increments until melted.
- Remove the ice cream sandwiches and dip one bottom into the chocolate, place back on a cookie sheet and repeat for each cookie. Freeze for 10 minutes before dipping the top half of the cookie.
- Return to freezer for 30 minutes, then store in a Ziplock bag.
- Let defrost 10 minutes before eating - I tried eating immediately out of the freezer and that didn't go so well!
To Make Oat Flour: Place quick oats or regular oats in a coffee grinder and grind to flour consistency. Alternatively you can process in a food processor, or a high speed blender such as a Vitamix.
You can find melting chocolates in the baking aisle of most grocery stores, or at places like Michael's or Hobby Lobby.
If you count calories or macros, each one is 224 calories, 10 fat, 22 carbs, 3.8 fiber and 11.6 protein
These are also gluten free as long as you use gluten free oats to make the flour – please check your brand if you are gluten sensitive.
Make these and report back – I need to know that I am not alone in how good these are! Please rate the recipe card above if you make these – it helps with my google ranking.
p.s. since you already have your jumbo muffin tin out, try out my jumbo banana ginger muffins.
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