Have you ever told your kid he could have some ice cream and then you look over and see that he put half the tub into his bowl? These little babies are the answer to this dilemma. They are cute, they are small, and they let a child help themselves to ice cream without you worrying how much they are getting! (Just make sure you say the word ONE clearly! “You may have ONE ice cream sandwich!”) All you need is store bought ice cream, chocolate or vanilla cookies. (My favorite are Trader Joe’s vanilla wafers and Nabisco chocolate wafers, they are just the right size for a small snack.) Just scoop your favorite ice cream onto a cookie, slather the other half with an ice cream sauce, sandwich them together and roll in sprinkles, nuts or anything you like!) I like these with a lot of different ice creams and sauces… a really good one is caramel sauce, butter pecan ice cream, rolled in pecans. Another tasty one is vanilla ice cream, peanut butter sauce and rolled in crushed pretzels! Try them any way you like them, it is an easy way to keep your portions controlled as well! Wink,wink, nudge, nudge! I am supplying my first favorite ice cream topping sauce: Easy Hot Fudge. I will follow with my other favorites later.
100 calorie ice cream sandwiches
cookies of your choice (I like vanilla wafers and nabisco chocolate wafers)
Ice cream of your choice
Hot fudge sauce (or caramel, butterscotch, nutella or peanut butter sauce)
Roll-ins: jimmies, crushed nuts, pretzels, crushed oreos… etc…
In-betweens: chopped strawberries, or other berries, bananas, marshmallows… you get the idea!
Sandwich the ice cream with sauced cookies and maybe an in between if you want… roll the edges in the roll-in of your choice. Freeze on a cookie sheet. When frozen, place them in a ziploc bag and store in the freezer.
Hot Fudge Sauce
3/4 cups of sugar
3/4 cup of heavy cream
1/2 cup unsweetened cocoa powder
1/2 t. instant coffee or espresso powder
1/2 t. salt
Combine all ingredients in a saucepan, heat on medium high heat, stirring constantly. Bring to boil, boil for 3 minutes. Remove from heat and cool for at least 15 minutes. Store in the fridge for up to a week. Re-heat in the microwave.