You can impress your guests by personalizing these easy, chocolate-dipped ice cream sandwiches. Fill them with different ice cream flavors to please everyone at your table.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Line a large baking sheet with waxed paper; set aside. Spoon ice cream into a small chilled bowl; stir just until ice cream is slightly softened. Working quickly, spread ice cream on the cut sides of half of the ladyfinger halves (see Tip). Top with the remaining ladyfinger halves, cut sides down. Gently press together.

  • Dip one end of each sandwich in melted chocolate, using a thin metal spatula or butter knife to spread chocolate over the ice cream. Sprinkle with coconut. Place on prepared baking sheet. Freeze for 30 minutes before serving.


Tips: To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

To prevent the ice cream from getting too soft during assembly, prepare half of the sandwiches at a time.

Nutrition Facts

118 calories; protein 2.4g 5% DV; carbohydrates 15.3g 5% DV; dietary fiber 1.1g 4% DV; sugars 9.7g; fat 5.9g 9% DV; saturated fat 3.8g 19% DV; cholesterol 26.1mg 9% DV; vitamin a iu 54.9IU 1% DV; vitamin c 0.6mg 1% DV; folate 8.4mcg 2% DV; calcium 26.4mg 3% DV; iron 0.9mg 5% DV; magnesium 12.6mg 5% DV; potassium 67.7mg 2% DV; sodium 37.4mg 2% DV.