Diabetic Cooking

Mini Ice Cream Sandwiches



  • 8 sugar-free almond-flavored cookies
  • 2 tablespoons all-natural strawberry fruit spread
  • 8 strawberry slices (about 3 whole strawberries)
  • 1/2 cup no-sugar-added low-fat vanilla ice cream


Arrange cookies, smooth side-up, on work surface. Spoon equal amounts of fruit spread on each cookie. Place 2 strawberry slices on top of 4 of the cookies.

Working quickly, spoon 2 tablespoons ice cream on top of strawberries, gently top with another cookie, spread side down. Place cookie sandwich on plate in freezer. Repeat with remaining ingredients. Freeze at least 30 minutes before serving.

Variation: Try peach or nectarine slices instead of strawberries.

Yield: 4 servings. Serving size: 1 ice cream sandwich.

Nutrition Facts Per Serving:
Calories: 254, Carbohydrates: 39 g, Protein: 3 g, Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 3 mg, Sodium: 98 mg, Fiber: 1 g

Exchanges per serving: 2 1/2 Bread/Starch, 2 Fat.

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