Go Back
Three stacks of {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} with graham crackers, cream, strawberries, and chocolate drizzle.

Low Calorie Ice Cream Sandwiches

Indulge in a guilt-free treat with these delightful low-calorie ice cream sandwiches, featuring tender, fudgy chocolate cookies and a creamy, protein-packed vanilla ice cream filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 4 hours 42 minutes
Servings: 8 sandwiches
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Low-Calorie Chocolate Cookies
  • 1/2 cup almond flour blanched
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup erythritol or stevia blend sugar substitute
  • 1/4 tsp baking soda
  • Pinch salt
  • 1 large egg white
  • 2 tbsp unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 1 tbsp unsweetened almond milk
For the Creamy Vanilla Protein Ice Cream
  • 2 cups plain non-fat Greek yogurt
  • 1/4 cup erythritol or stevia blend sugar substitute
  • 1 scoop vanilla protein powder approx. 25g, whey or casein
  • 1 tsp vanilla extract
  • 1 tbsp unsweetened almond milk optional, for thinning if needed

Equipment

  • Large Mixing Bowl
  • Electric mixer (handheld or stand)
  • Baking sheets
  • Parchment Paper
  • Ice cream scooper or small spatula
  • Shallow freezer-safe container (approx. 8x8 inch)
  • Spatula for spreading
  • Wire cooling rack

Method
 

Prepare the Low-Calorie Chocolate Cookies
  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, cocoa powder, erythritol or stevia blend, baking soda, and salt.
  3. In a separate small bowl, combine the egg white, unsweetened applesauce, 1/2 tsp vanilla extract, and 1 tbsp unsweetened almond milk.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined, forming a thick dough. Do not overmix.
  5. Drop the dough by the tablespoon onto the prepared baking sheets, leaving about 2 inches between cookies. Flatten slightly with the back of a spoon to about 1/4 inch thickness. Aim for 16-18 cookies of similar size (8-9 pairs).
  6. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. They will firm up as they cool.
  7. Let cookies cool on the baking sheets for 5 minutes before transferring them carefully to a wire rack to cool completely. This is crucial for them to firm up.
Prepare the Creamy Vanilla Protein Ice Cream
  1. In a medium bowl, combine the plain non-fat Greek yogurt, 1/4 cup erythritol or stevia blend, vanilla protein powder, and 1 tsp vanilla extract. Whisk until smooth and no lumps of protein powder remain. If the mixture is too thick, add 1 tbsp of unsweetened almond milk.
  2. Pour the mixture into a shallow freezer-safe container (like an 8x8 inch square dish).
  3. Freeze for at least 3-4 hours, or until firm but still scoopable. If it becomes too hard, let it sit at room temperature for 10-15 minutes before scooping.
Assemble the Low Calorie Ice Cream Sandwiches
  1. Once the cookies are completely cool and the ice cream is firm, match up cookies into pairs of similar size.
  2. Take one cookie, scoop approximately 2-3 tablespoons of the frozen yogurt mixture onto the flat side, and gently top with another cookie, pressing down lightly to spread the filling to the edges.
  3. Repeat with remaining cookies and ice cream filling, aiming for 8 sandwiches.
  4. Place the assembled ice cream sandwiches on a baking sheet lined with parchment paper or directly into an airtight freezer-safe container. Ensure they are not touching if placing directly in a container without individual wrapping.
  5. Freeze for an additional 1-2 hours to allow the sandwiches to firm up completely before serving.

Notes

For an extra chocolatey kick, add a few sugar-free mini chocolate chips to the cookie dough or sprinkle them around the edges of the assembled sandwiches.
Store leftover ice cream sandwiches in an airtight container in the freezer for up to 2 weeks. Wrap individually in parchment paper for best results.
The cookies are delicate when warm, so be gentle when transferring them.
You can customize the ice cream flavor by adding different protein powders (e.g., chocolate, strawberry) or a tablespoon of fruit puree (e.g., mashed berries) to the Greek yogurt mixture.