Chocolate Malt Ice Cream Sandwiches
From EatingWell: August/September 2006
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.
- 1 quart Chocolate Malt Ice Cream, (recipe follows)
- 30 Chocolate Refrigerator Cookies, (recipe follows)
- 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
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- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- August/September 2006