Protein14.7gFat26.2gCarbs14.1g

Low Carb Blueberry-Choc Ice Cream Sandwiches

Blueberry Choc Ice Cream Sandwiches are now a thing! Enjoy 😍

By Joanne  , , Print

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  • Prep 10 MINS
  • Cook 20 MINS
  • Yields 4

Ingredients

 8 pre-made Double Choc Cookies

 200g (4 scoops) of sugar-free icecream - we used Peter's no sugar Vanilla

  1/2 cup (50g) fresh or frozen blueberries

  Cookie Cutter (to cut out the icecream filling.)

Directions

1 Mash up the blueberries in a bowl (roughly)

2 Take 4 scoops (200g) of the ice cream into a bowl and allow to soften.

3Swirl the blueberry mixture into the softened ice cream

4Line a small container with cling film and scoop the melted icecream in, pop back into the freezer and allow to harden.

5Prepare your cookies on a board.

6Grab your icecream from the freezer and remove from container

7Using your cookie cutter, push into the icecream and press out a circle of icecream and sandwich between 2 cookies and repeat for the rest.

8Pop the cookie sandwiches back in the freezer in a sealed container to allow to get firm again

9Enjoy!

Storage

1STORAGE - CAN BE STORED IN THE FREEZER FOR UP TO 3 MONTHS.

Note - You can make a cookie sandwich with any of your favourite cookie and icecream combos!

Nutrition Facts

Serving size139g
Energy345 Cal (1,443 Kj)
Protein14.7g
Fat, total26.2g
- Saturated fat13.3g
Carbohydrate, total14.1g
- Sugar5.7g
Sodium114g

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