Diabetic Cooking

Chocolate Peanut Butter Ice Cream Sandwiches



  • 2 tablespoons creamy peanut butter
  • 8 chocolate wafer cookies
  • 2/3 cup no-sugar-added vanilla ice cream, softened


Spread peanut butter evenly over flat sides of all cookies.

Spoon ice cream over peanut butter on 4 cookies. Top with remaining 4 cookies, peanut butter sides down. Press down lightly to force ice cream to edges of sandwiches.

Wrap each sandwich tightly in foil. Freeze at least 2 hours or up to 5 days.

Yield: 4 servings. Serving size: 1 sandwich.

Nutrition Facts Per Serving:
Calories: 129, Carbohydrates: 15 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 4 mg, Sodium: 124 mg, Fiber: 1 g

Exchanges per serving: 1 Bread/Starch, 1 Fat.

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