Blueberry Choc Ice Cream Sandwiches are now a thing! Enjoy 😍
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- Prep 10 MINS
- Cook 20 MINS
- Yields 4
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.)
Low Carb Classic Cookie Mix (320g)AUD$ 9.95
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
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!