Choose your favorite ice cream to fill these little cookies in this simple dessert. Use a variety of ice cream flavors if serving them at a party.

Diabetic Living Magazine
Source: Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy small saucepan, heat chocolate and shortening over low heat just until melted. Cool slightly. Using a narrow metal spatula, spread about 1 teaspoon chocolate mixture on the flat side of each of the cookies. Place coated cookies, chocolate side up, on a wire rack until chocolate is set.

    Advertisement
  • Using a melon baller, place a small scoop of ice cream (about 1 rounded teaspoon) on top of chocolate side of half of the coated cookies. Dip the melon baller into water between scoops to make the scoops come out neatly. Top ice cream with another cookie to make a sandwich. Cover and freeze for 1 to 4 hours.

Nutrition Facts

72.7 calories; protein 1g 2% DV; carbohydrates 12.1g 4% DV; exchange other carbs 1; dietary fiber 0.2g 1% DV; sugars 10g; fat 2.5g 4% DV; saturated fat 0.7g 4% DV; cholesterol 0.6mg; vitamin a iu 0.3IU; vitamin cmg; folate 0.5mcg; calcium 6.6mg 1% DV; iron 0.1mg 1% DV; magnesium 4.1mg 2% DV; potassium 13.2mg; sodium 7.9mg.