Ice Cream Sandwich
Our slimming-friendly Ice Cream Sandwich comes loaded with chocolate chip cookie dough flavour filling, inside two fluffy homemade sponge pieces. It tastes so good, you’ll be glad it’s dessert-sized!
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NutritionPer Serving
- Calories299
- Carbs54g
- Protein14g
- Fat8.5g
- Saturates3.4g
- Sugars20g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Too good for snacking! Our jumbo Ice Cream Sandwich is twice the size of traditional versions, making it the perfect sweet treat to enjoy as a dessert. Even if it tastes oh-so-creamy and indulgent, our frozen sarnie comes in at just 299 calories per serving. How delicious is that?
We’ve skipped higher calorie versions for a low-calorie chocolate chip cookie dough ice cream filling, but there’s nothing to stop you playing around with alternative low-calorie flavours (just be sure to adjust any calories accordingly, if you’re counting!). The sandwich layers are made with two homemade rounds of fatless sponge, so every bite of this extra-special treat is so much lighter than it looks.
Psst! We have a few tips for you… You’ll want to clear a good amount of space in your freezer, as part of our recipe involves putting a baking tray or large plate inside. So you can work quickly and avoid a melty filling, be sure to have a large sharp knife, chopping board and scissors at the ready before step 12 – trust us, these tips are real life-savers!
What diets is this Ice Cream Sandwich suitable for?
This Ice Cream Sandwich recipe is suitable for vegetarian diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Ice Cream Sandwich?
We’ve used a short list of simple ingredients to make our Ice Cream Sandwich, so you shouldn’t need to buy anything special.
There are some bits of equipment that will make this recipe even easier, like a 4-Hole Yorkshire Pudding Tray (where each hole is 10cm in diameter). An electric whisk will also make preparing your sponge layers so much easier.
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You can buy a 4-hole Yorkshire Pudding tray from Amazon.
An electric whisk makes preparing your mix so much easier!
How many calories are in this Ice Cream Sandwich?
There are 299 calories per portion in this Ice Cream Sandwich, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Ice Cream Sandwich is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160ºC.
Step 2
Spray a non-stick 4-hole Yorkshire pudding tray (each hole 10cm in diameter), with low-calorie cooking spray. Use to grease the holes thoroughly, then line the base of each with a disc of non-stick baking paper.
Step 3
Place the eggs, granulated sweetener and caster sugar in a large mixing bowl. Whisk with a handheld electric whisk for about 10 minutes, until pale, thick and creamy. The mixture should be thick enough so that ‘ribbon’ trails are left on the surface when the whisk is removed.
Step 4
Sift the flour into the mixture. Using a large metal spoon, gently fold in until the flour is just mixed in and the mixture is lump free (don’t over mix the mixture, otherwise you will knock out the air you have incorporated!).
Step 5
To make the chocolate sponge mixture: scrape half of the plain sponge mixture into a medium bowl. Sift the cocoa powder into the bowl and gently fold in until just mixed and lump free. Again, take care not to over mix and knock out the air you have incorporated.
Step 6
Divide half of the plain mixture between the 4 holes in the lined Yorkshire pudding tray and gently spread out.
Step 7
Divide the chocolate mixture in half and place in a swirl on top of the plain mixture in the Yorkshire pudding tray.
Step 8
Place in the preheated oven for 10 minutes, until golden and risen. The sponge should spring back when lightly pressed and no indent should be left.
Step 9
Remove from the oven and leave to cool in the Yorkshire pudding tray for about 5-10 minutes. When cooled a little, use a round-bladed knife to run around the edge and gently ease the sponges out of the tray. Place on a cooling rack to cool completely, then carefully peel off the baking paper from the bottom of the sponges.
Step 10
Wash the Yorkshire pudding tray, then grease and line again. Use the remaining plain and chocolate sponge mixture to fill the 4 holes again as before.
Step 11
Bake, cool completely and remove the lining paper as before.
Step 12
Take the tub of ice cream out of the freezer and remove the lid and foil seal. Place on its side on a chopping board and snip through the cardboard rim with a pair of scissors. Pull open the seam on the tub to expose the ice cream then discard the cardboard tub.
Step 13
Working quickly, use a large, sharp knife to slice the ice cream into 4 thick slices about 2cm wide.
Step 14
Quickly sandwich each slice of ice cream between 2 sponge rounds.
Step 15
Place the finished ice cream sandwiches in a single layer on a baking tray or large plate and place in the freezer for about 15 minutes, just to firm up a little before serving. Serve and eat at once.
What could I serve with this Ice Cream Sandwich?
This Ice Cream Sandwich is the perfect way to finish a meal with the following dishes:
How do you know when Ice Cream Sandwich is ready?
The sponge layers should be baked in the oven until golden and risen; the sponge should spring back lightly when pressed, and no indent should be left. This will take around 10 minutes.
Once assembled, pop your Ice Cream Sandwich in the freezer for 15 minutes before serving. This will allow it to firm up a bit.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
Can I freeze Ice Cream Sandwich?
You can store this Ice Cream Sandwich in the freezer for up to 3 months. Just remember to store it in a freezer safe container with a lid and label it with what’s inside and the date you first froze the ice cream.
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Ice Cream Sandwich
Our dessert-sized Ice Cream Sandwich comes loaded with chocolate chip cookie dough flavour filling, inside two fluffy homemade sponge pieces.
-
Prep Time
35 MINS
-
Cook Time
10 MINS
- KCals 299
- Carbs 54G
Instructions
- Preheat the oven to 160ºC.
- Spray a non-stick 4-hole Yorkshire pudding tray (each hole 10cm in diameter), with low-calorie cooking spray. Use to grease the holes thoroughly, then line the base of each with a disc of non-stick baking paper.
- Place the eggs, granulated sweetener and caster sugar in a large mixing bowl. Whisk with a handheld electric whisk for about 10 minutes, until pale, thick and creamy. The mixture should be thick enough so that 'ribbon' trails are left on the surface when the whisk is removed.
- Sift the flour into the mixture. Using a large metal spoon, gently fold in until the flour is just mixed in and the mixture is lump free (don't over mix the mixture, otherwise you will knock out the air you have incorporated!).
- Divide half of the plain mixture between the 4 holes in the lined Yorkshire pudding tray and gently spread out.
- Divide the chocolate mixture in half and place in a swirl on top of the plain mixture in the Yorkshire pudding tray.
- Place in the preheated oven for 10 minutes, until golden and risen. The sponge should spring back when lightly pressed and no indent should be left.
- Remove from the oven and leave to cool in the Yorkshire pudding tray for about 5-10 minutes. When cooled a little, use a round-bladed knife to run around the edge and gently ease the sponges out of the tray. Place on a cooling rack to cool completely, then carefully peel off the baking paper from the bottom of the sponges.
- Wash the Yorkshire pudding tray, then grease and line again. Use the remaining plain and chocolate sponge mixture to fill the 4 holes again as before.
- Bake, cool completely and remove the lining paper as before.
- Take the tub of ice cream out of the freezer and remove the lid and foil seal. Place on its side on a chopping board and snip through the cardboard rim with a pair of scissors. Pull open the seam on the tub to expose the ice cream then discard the cardboard tub.
- Working quickly, use a large, sharp knife to slice the ice cream into 4 thick slices about 2cm wide.
- Quickly sandwich each slice of ice cream between 2 sponge rounds.
- Place the finished ice cream sandwiches in a single layer on a baking tray or large plate and place in the freezer for about 15 minutes, just to firm up a little before serving. Serve and eat at once.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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Recipe notes
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