Low Sodium Ice Cream Cookie Sandwiches
Indulge in a guilt-free treat with these irresistible Low Sodium Ice Cream Cookie Sandwiches! Perfect for anyone looking to reduce their sodium intake without sacrificing flavor, this recipe combines soft, chewy cookies made with unsalted butter and low-sodium chocolate chips, paired with creamy low-sodium vanilla ice cream for a sweet and satisfying dessert. With just 20 minutes of prep time and a handful of pantry staples, these homemade ice cream sandwiches are as simple to assemble as they are delicious. Ideal for summer celebrations or as a make-ahead frozen treat, these sandwiches offer a healthier twist on a beloved classic. Your taste buds—and your heart—will thank you!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.75 cup light brown sugar
- 0.5 cup granulated sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt-free baking powder
- 1 cup miniature semisweet chocolate chips (low sodium)
- 1 pint low sodium vanilla ice cream
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until the mixture is smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt-free baking powder.
Gradually mix the dry ingredients into the creamed mixture just until combined.
Stir in the miniature chocolate chips.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies are cooled, scoop a generous amount of low sodium vanilla ice cream onto the flat side of one cookie.
Top with another cookie, flat-side down, to create a sandwich.
Gently press down to spread the ice cream to the edges of the cookies.
Repeat with the remaining cookies and ice cream.
Wrap each ice cream cookie sandwich in plastic wrap and freeze for at least 1 hour before serving.
Nutrition Facts
Calories |
4523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 623.0 g | 227% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 478.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 933 mg | 72% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2033 mg | 43% | |
*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.
