Oreo Cookies are delicious little treats, Gluten and Gluten Free. Perfect for dessert after busy summer days, filled with any kind of ice cream or gelato you prefer. Just start them earlier in the day!
Oreo Ice Cream Bites
B and K have been cooking a little more this summer and dessert is always a good place to start.
It’s hard to get an exact CHO for Oreo cookies, once you remove the filling and only use the cookies; so, we took our best guess and gave 4 CHO to the sugary filling and 4 for the 2 cookie biscuits.
Ingredients
CHAPMAN’S VANILLA ICE CREAM
- 2 Gluten Free Oreo Cookie Biscuits 4 CHO
- 1 TBSP (10 gr) Chapman’s Vanilla Ice Cream (24 CHO/3/4 CUP) 2 CHO
- TOTAL CHO 6 CHO
RIGHTEOUS SMALL BATCH MADAGASCAR VANILLA BEAN GELATO
- 2 Gluten Free Oreo Cookie Biscuits 4 CHO
- 1 TBSP (11 gr) Vanilla Gelato (13 CHO/1/3 CUP) 2.59 CHO
- TOTAL CHO 6.59 CHO
RIGHTEOUS SEA SALTED CARAMEL GELATO
- 2 Gluten Free Oreo Cookie Biscuits 4 CHO
- 1 TBSP (11 gr) Sea Salted Caramel Gelato (18 CHO/1/3 CUP) 3.5 CHO
- TOTAL CHO 7.5 CHO
Instructions
- With a sharp knife cut through the filling of each cookie and scrape off any remaining. Discard.
- Place 1 TBSP of slightly softened ice cream or gelato on one biscuit and top with the other. Pushing down gently so the cookies are stuck together with the ice cream or gelato.
- Freeze in a single layer until hard.
- Serve that day or store frozen in a Zip Lock bag for up to 3 days.
