Recipe Image

Chocolate Java Ice Cream Cookies

  • 30 m
  • 40 m
Diabetic Living Magazine
“These chocolate cookie and ice cream treats are diabetic friendly.”


    • 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


  • 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.
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