Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 2 layer-size sugar-free devil's food cake mix
¾ unsweetened applesauce
1 tablespoon instant coffee crystals
3 cups sugar free chocolate- or vanilla-flavored ice cream
Lightly spray two cookie sheets with nonstick spray; set aside. Preheat oven to 375°F. In a large bowl, combine the cake mix, applesauce, egg product, canola oil and instant coffee crystals. Stir until well combined.
Drop 1 tablespoon portions of dough about 1 inch apart onto prepared cookie sheets. Coat the tines of a fork with nonstick spray and slightly flatten each cookie. Bake 8 minutes or until cookies are slightly puffed (the cookies will not appear done at this point). Let cool on the baking sheet for 2 minutes. Cool completely on a wire rack.
Place 2 tablespoons of ice cream on the bottom (at side) of a cookie. Top with another cookie, at side down. Press together slightly to adhere and then wrap in plastic wrap and freeze. Repeat with remaining ice cream and cookies. Work with 1 cup of the ice cream at a time, keeping remaining ice cream in the freezer until ready to use.