Chocolate Java Ice Cream Cookies

Chocolate Java Ice Cream Cookies

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From the EatingWell Kitchen

These chocolate cookie and ice cream treats are diabetic friendly.

Ingredients 20 servings

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Original recipe yields 20 servings
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  • 1 (16 ounce) package sugar-free devil's food cake mix
  • ¾ cup unsweetened applesauce
  • ¼ cup refrigerated or frozen egg product, thawed
  • 2 tablespoons canola oil
  • 1 tablespoon instant coffee crystals
  • Filling
  • 3 cups sugar free chocolate- or vanilla-flavored ice cream

Preparation

  • Prep

  • Ready In

  1. Lightly spray two cookie sheets with nonstick spray; set aside. Preheat oven to 375°F. Combine cake mix, applesauce, egg product, canola oil, and instant coffee crystals in a large bowl. Stir until well combined.
  2. Drop 1 tablespoon portions of dough about 1 inch apart onto the prepared cookie sheets. Coat the tines of a fork with nonstick spray and slightly flatten each cookie. Bake 8 minutes or until the 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.
  3. Place 2 tablespoons of ice cream on the bottom (at side) of a cookie. Top with another cookie, flat side down. Press together slightly to adhere and then wrap in plastic wrap and freeze. Repeat with the remaining ice cream and cookies. Work with 1 cup of the ice cream at a time, keeping the remaining ice cream in the freezer until ready to use.

Nutrition information

  • Serving size: 1 sandwich cookie
  • Per serving: 127 calories; 5 g fat(1 g sat); 1 g fiber; 24 g carbohydrates; 2 g protein; 2 mcg folate; 3 mg cholesterol; 2 g sugars; 66 IU vitamin A; 0 mg vitamin C; 53 mg calcium; 1 mg iron; 22 mg sodium; 65 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ fruit

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