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Weight Watchers Recipe of the Day: Cake Mix Cookie Ice Cream Sandwiches
I’ve had cake mix cookie ice cream sandwiches on my mind ever since I saw Anna’s Lemon Ice Cream Sandwich Cookies on Cookie Madness last week.
With one box of Pillsbury Orangesicle Cake Mix (affiliate link) left in the pantry, it seemed like the perfect time to try orange cake mix cookie ice cream sandwiches with low-fat vanilla ice cream.
I also thought about using orange sherbet for a double dose of orange, but that would have required a trip to the grocery store. So I stuck with orange and vanilla, creating cake mix cookie ice cream sandwiches that tasted just like a Creamsicle!
Recipe Notes
To keep the calories down, I made my cake mix cookies with 1-inch balls of cookie dough. To make them larger roll the dough into 20 balls instead of 36.
How Many Calories and WW Points in these Ice Cream Sandwiches?
Using Dreyer’s Slow Churned Light Ice Cream, each of these cake mix cookie ice cream sandwiches has 191 calories and
8 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you’ve made these Orangesicle Cake Mix Cookie Ice Cream Sandwiches, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Cake Mix Cookie Ice Cream Sandwiches
Ingredients
- 1 box (18.25 ounces) cake mix (I used Orangesicle)
- 1/3 cup vegetable oil
- 2 large eggs
- Low-Fat Vanilla Ice Cream, softened (2 tablespoons per sandwich)
Instructions
- Position an oven rack in the center and preheat oven to 350F degrees. Line cookie sheets with parchment paper or lightly grease them.
- In a large bowl, beat together the dry cake mix, oil, and eggs with an electric mixer (affiliate link) on medium-low speed until well blended, about 1 minute.
- Roll into 1-inch balls and place them about 2 inches apart onto prepared cookie sheets.
- Bake just until the edges are set and the center is still a little soft, 8 to 10 minutes.
- Remove from the oven and cool on the cookie sheets for 1 minute before transferring them to wire racks to cool completely.
- Repeat with remaining cookie dough, being sure that cookie sheets are cool before using them again.
- Place 2 cookies for each ice cream sandwich you want to make in the freezer to harden.
- Let the ice cream sit at room temperature for 10-15 minutes to soften.
- Turn one cookie over and place one to two little scoops of the ice cream (about 2 tablespoonfuls) onto the bottom of the cookie.
- Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges. Eat immediately or wrap in plastic wrap and place in freezer bag to enjoy later.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you thought about trying these using Cool Whip free instead of ice cream? May save a point…
Hi Tanya,
What a great suggestion! I’m an ice cream lover so really hadn’t thought about Cool Whip as an alternative.
Have You Tried The Cookies Made With One Box cake Mix, One Carton Cool Whip And 2 Eggs? Drop Cookies. No Rolling. Just Had Them …Very Yummy! These Are Soft. Are Yours Crispy ? Which Have Less Points?
Hi Lynn,
I’ve seen the recipe but have never tried it. The cake mix cookies I made were chewy, not crispy. Since I’ve never made the ones you describe, I’m not sure which would have fewer points. I’m thinking they’re probably pretty close.