Ice Cream Cookie Sandwiches

167 cal, 22C/8F/4P/8S.

I honestly didn’t think I could fit Ice Cream Cookie Sandwiches in this blog. Two cookies and ice cream, under 200 cals, no. Maybe two miniscule cookies and a tiny scoop of ice cream under 200 cals? Doesn’t sound very appetizing, does it?

Then I had the thought, how about a cookie sandwich for two? Share the love? A cookie sandwich half? I looked it up, it’s totally a thing, and there’s a brilliant way to assemble them!

And honestly, one of these halflings is more than enough dessert, I guarantee it! Only for 8 grams of total sugar too!

First you’ll have to bake up a batch of my amazing Chewy Oatmeal Coconut Cookies though, which to be honest, need a post of their own, they’re so good. Then you’ll cool them completely. Then it’s assembly time!

Ingredients:

  • 1/2 cup unsalted butter softened (1 stick, 112 g)
  • 1/2 cup light brown sugar (96 g)
  • 1 large egg in room temp
  • 1/2 tsp vanilla extract
  • 3/4 cup all purpose flour (90 g)
  • 1 1/2 cup rolled oats (120 g)
  • 6 tbsp unsweetened shredded coconut (30 g)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Ice cream filling: One pint of your favorite ice cream, about 300 g total. My favorite is Enlightened so that’s what I used. High protein, low sugar baby #teamenlightened

Makes 12 cookies, 1 per sandwich. Preheat oven to 350F and line a cookie sheet with parchment. Cream butter and sugar together until light and fluffy, about 2 minutes. Add in eggs and vanilla, mix until smooth. Add flour, baking soda, salt and mix until incorporated. Mix in coconut and oats. That’s your cookie dough! (You can freeze some if you like for future use, I freeze them as balls) Using a cookie scoop or a heaping tbsp, drop cookie dough on the parchment. Bake for 12 ish minutes until edges are brown and centers have set. Allow to cool COMPLETELY. You don’t want hot cookie meeting cold ice cream trust me. I cooled mine overnight!

Here’s how to assemble: I followed the method in this video! Soften your ice cream a little (Enlightened needs a good 10+ minutes). Take a cookie, cut it in two. Take another cookie, place down flat side up. Place a large scoop of ice cream on the cookie then cut the whole thing in half. Top each half with one of your cookie halves. Press down gently without squishing your cookie too much. Place it flat side down like I did and refreeze for 10-20 minutes. Your ice cream sandwiches are ready for consumption! 🙂

You should obviously keep them in the freezer, you can wrap them in parchment or foil once frozen. I hope you enjoy these as much as we have been lately! Best summer treat EVER! ❤

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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