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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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You can use any kind of low-fat ice cream in these sandwiches, even store-bought, but we loved the combination of Banana-Maple Ice Cream with the chocolate-chip cookies. Ingredients:
1 cup all-purpose flour |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup packed brown sugar |
1/4 cup granulated sugar |
2 1/2 tablespoons butter or stick margarine |
2 teaspoons water |
1 teaspoon vanilla extract |
2 large egg whites |
cooking spray |
2 tablespoons semisweet mini-chocolate chips |
2 1/2 cups banana-maple ice cream |
Directions:
1. Preheat oven to 375°.
2. To prepare chocolate-chip cookies, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt in a small bowl; set aside. Beat sugars and butter in a large bowl until well-blended. Add water, vanilla, and egg whites; beat well. Add flour mixture; beat until well-blended. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray (you should get 20 cookies). Sprinkle chips evenly over dough. Bake at 375° for 8 minutes or until lightly browned. Cool 2 minutes or until cookies can be easily removed from pan; cool on wire racks.
3. Spoon 1/4 cup Banana-Maple Ice Cream onto each of 10 cookies. Top with the remaining cookies, pressing gently. Wrap sandwiches tightly in plastic wrap, and freeze until firm.
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