Chocolate Malt Ice Cream Sandwiches

August/September 2006

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Nothing conjures up childhood nostalgia like these frozen sandwiches—but forget the jangling bells on the ice cream truck and make your own for an even better treat. The ice cream needs to be firm enough to hold its shape before making the sandwiches. If it's too soft, let it chill in the freezer before assembling, but if it's too hard, let it sit out for a few minutes first.

"These were good, a little work, but great fro a special occasion. They were better the next day because the cookies had a chance to soften up a little. "
Chocolate Malt Ice Cream Sandwiches

Makes: 15 ice cream sandwiches

Active Time:

Total Time:


  1. Spoon 1/4 cup ice cream onto one cookie; sandwich with a second cookie. Repeat with the remainder of the ice cream and cookies. (You may have a little ice cream left over.) Place the sandwiches on a baking sheet and freeze until the ice cream is firm, at least 1 hour. Individually wrap in plastic once the ice cream is firm.

Tips & Notes

  • Make Ahead Tip: Store wrapped sandwiches in the freezer for up to 1 month.


Per sandwich: 280 calories; 9 g fat (6 g sat, 1 g mono); 16 mg cholesterol; 46 g carbohydrates; 7 g protein; 3 g fiber; 186 mg sodium; 292 mg potassium.

Carbohydrate Servings: 3

Exchanges: 1/2 fat-free milk, 2 1/2 other carbohydrates, 1 1/2 fat

More From EatingWell

Recipe Categories

Ease of Preparation
Total Time
More than 1 hour
8 or more
Preparation/ Technique
Health & Diet Considerations
Low cholesterol
Low sodium
August/September 2006
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