Low Fat Ice Cream Cookie Sandwiches
Treat yourself to the perfect guilt-free indulgence with these Low Fat Ice Cream Cookie Sandwiches! A lighter twist on a classic favorite, this recipe combines soft, chewy cookies made with unsweetened applesauce and mini chocolate chips with creamy low-fat vanilla ice cream for a delightful dessert that won’t compromise your healthy lifestyle. Ready in just 30 minutes and featuring simple, wholesome ingredients, these sandwiches are ideal for summer parties, family gatherings, or any time you crave a sweet treat. With their individually wrapped, freezer-friendly design, they are both convenient and easy to enjoy. Packed with flavor and lower in fat, these homemade ice cream sandwiches are a fun and satisfying way to cool down and indulge without overindulging!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Vanilla extract
- 2 large Egg whites
- 0.5 cup Mini chocolate chips
- 2 pints Low-fat vanilla ice cream
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
In a large bowl, combine the unsweetened applesauce, granulated sugar, brown sugar, and vanilla extract. Beat well until smooth.
Add the egg whites to the wet mixture and mix until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the mini chocolate chips into the cookie dough.
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes or until lightly golden at the edges. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Once the cookies are cooled, take one scoop of low-fat vanilla ice cream and place it on the flat side of a cookie. Top with another cookie and press gently to spread the ice cream evenly.
Repeat with the remaining cookies and ice cream.
Wrap each ice cream sandwich individually in plastic wrap and freeze for at least 1 hour before serving.
Nutrition Facts
Calories |
2793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 544.1 g | 198% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 340.9 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1323 mg | 102% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
