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 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.
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.Serving size: (2 cookies + 2 tablespoons light ice cream)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Cake Mix Cookie Ice Cream Sandwiches
Amount Per Serving (1 cookie ice cream sandwich (2 cookies + 2 tablespoons light ice cream))
Calories 191Calories from Fat 77
% Daily Value*
Fat 8.5g13%
Carbohydrates 26.2g9%
Fiber 0g0%
Protein 2.5g5%
* Percent Daily Values are based on a 2000 calorie diet.