What’s Better Than Ice Cream and Cookies? Cookie and Ice Cream Sandwiches of Course.
Yield: 12 cookie sandwiches
16 Low Fat Chocolate Cookies 2½-inches in diameter
1 quart, (4 cups) fat-free vanilla or chocolate frozen yogurt or ice cream
- Place 12 cookies spaced evenly apart; bottom side up on a baking sheet lined with parchment or lightly spray with 99% residue-free baking or cooking spray.
- Top each cookie with approximately 1/3 cup firm but not hard ice cream or yogurt. Top each of the cookies with an additional cooking and press firmly but gently down to distribute the filling out between the top and bottom cookies.
- Cover baking sheet loosely with plastic wrap and chill in freezer until frozen, 1 to 2 hours. Serve or enclose each cookie sandwich individually in plastic wrap until ready to serve.
- Cookie sandwiches can be made a few days ahead of time and will keep well up to 2 weeks in the freezer. Allow cookies to soften a few minutes before serving after unwrapping and removing from the freezer.