Summer screams for ice cream……….and what’s better than a full house and an Ice Cream Sandwich! Chapman’s Ice Cream is Peanut and Gluten Free. So easy to make at home.
Ice Cream Sandwiches
The girls made these just before a day at the beach! Such a welcome dessert on a hot day.
Use plain or chocolate biscuits. There was much discussion about whether the chocolate should go on the inside or outside, making for messy fingers. The vote was a tie!
The plain biscuits are larger than the milk chocolate ones, keeping the CHO close.
If there is a Gluten Free cookie you like, use those as well, just keep track of the CHO.
Ingredients
Plain Biscuit Sandwich
- ¼ cup (40 gr) Chapman’s French Vanilla Ice Cream 8 CHO
- 2 McVitie’s Plain Digestive Biscuits 19 CHO
- Garnish with fresh fruit, whipped cream and/or Made Good Crispy Light Granola
TOTAL CHO PER SANDWICH 27 CHO
Milk Chocolate Sandwich
- ¼ cup (40 gr) Chapman’s French Vanilla Ice Cream 8 CHO
- 2 McVitie’s Milk Chocolate Digestive Biscuits 21 CHO
- Garnish with fresh fruit, whipped cream and/or Made Good Crispy Light Granola
TOTAL CHO PER SANDWICH 29 CHO
Instructions
- Let the ice cream rest on the counter for up to 10 minutes so that it softens somewhat.
- Add a scoop of ice cream to one biscuit and lightly press down on the ice cream with the top biscuit.
- Freeze until ready to serve, single layer on a baking sheet.
- Then spend a day at the pool or beach………….
- Wrap any leftovers in a Ziplock bag. They will keep for up to a week.
