Mini Ice Cream Sandwiches

0 Reviews
From: EatingWell Magazine March/April 2007

You'll definitely want to make an extra batch (or 5) to have handy in your freezer in the summer. A great way to use up the last of that pint of sorbet or frozen yogurt. Kids will love them too!

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 4 small vanilla-snap cookies
  • 2 tablespoons fruit sorbet, or frozen yogurt

Preparation

  • Active

  • Ready In

  1. Top 2 cookies with 1 tablespoon sorbet (or frozen yogurt). Top with 2 more cookies. Freeze sandwiches for at least 30 minutes to firm up.
  • Make Ahead Tip: Wrap and freeze for up to 1 week.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 127 calories; 3 g fat(0 g sat); 2 g fiber; 24 g carbohydrates; 2 g protein; 6 mcg folate; 0 mg cholesterol; 14 g sugars; 0 g added sugars; 68 IU vitamin A; 6 mg vitamin C; 2 mg calcium; 0 mg iron; 94 mg sodium; 25 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 other carbohydrates

Reviews 0