Low Sodium Classic Ice Cream Sandwich
Indulge in the timeless delight of a 'Low Sodium Classic Ice Cream Sandwich,' a nostalgic treat made with creamy homemade vanilla ice cream and rich, chocolatey cookies—all crafted with a health-conscious twist. Perfect for those looking to savor this beloved dessert while keeping sodium in check, this recipe features a luscious, churned ice cream made with simple ingredients like heavy cream, whole milk, and natural vanilla extract. The soft and chewy cookies, baked from scratch using unsweetened cocoa powder and unsalted butter, are the ideal complement to the smooth, icy filling. With an easy-to-follow recipe that’s ready for personalization, these ice cream sandwiches are perfect for summer gatherings or a satisfying snack at home. Cool off in style with this low sodium spin on a classic favorite!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened cocoa powder
- 1 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 cup Unsalted butter
- 0.5 cup Brown sugar
- 1 whole Egg
Instructions
Begin by preparing the ice cream. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar.
Stir the mixture until the sugar is completely dissolved and the mixture begins to steam, but not boil.
Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
Once cooled, pour the mixture into an ice cream maker and follow manufacturer's instructions for churning until it reaches a soft-serve consistency.
Transfer the ice cream to a lidded container and freeze for at least 4 hours or overnight for a firmer consistency.
For the cookies, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together cocoa powder, all-purpose flour, and baking soda. Set aside.
In a large mixing bowl, beat the unsalted butter with brown sugar until creamy and smooth.
Add the egg to the butter and sugar mixture, and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Roll the dough out to a 1/4-inch thickness on a lightly floured surface. Cut into rectangles about 2 inches by 4 inches in size.
Place the rectangles on the prepared baking sheet and bake for 8-10 minutes, or until the edges are firm.
Remove cookies from the oven and cool on a wire rack.
To assemble the ice cream sandwiches, put a scoop of ice cream between two cookies and gently press together.
Wrap each sandwich in plastic wrap and freeze for at least an hour before serving.
Nutrition Facts
Calories |
3838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.6 g | 308% | |
| Saturated Fat | 140.1 g | 700% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 399.3 g | 145% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 235.9 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 556 mg | 43% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2494 mg | 53% | |
*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.
