Recipe Image


  • 30 m
  • 1 h 30 m
Diabetic Living Magazine
“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.”


    • ¼ cup semisweet chocolate pieces
    • ¼ teaspoon shortening
    • 24 amaretti cookies (4.6 ounces total) or vanilla wafers
    • ⅓ cup peach, strawberry, or other fruit-flavored lowfat or light ice cream


  • 1 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.
  • 2 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.
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