Low Sodium Classic Ice Cream Sandwich

Indulge in a nostalgic treat reimagined with a healthier twist—our Low Sodium Classic Ice Cream Sandwich is perfect for those seeking a delicious dessert without the extra sodium. Featuring a rich, homemade vanilla ice cream nestled between soft yet sturdy chocolate cookies, this recipe combines the creamy and chocolaty flavors you love, all while being mindful of your dietary needs. With unsalted butter and rich cocoa powder, these cookies are light on salt but heavy on flavor. The ice cream, made from fresh cream, milk, and a touch of vanilla, churns into the perfect silky texture. Ideal for summer gatherings or a satisfying post-dinner dessert, this make-ahead treat is easy to prepare and a hit for all ages. Whether you’re looking for low sodium desserts or a homemade take on a classic ice cream sandwich, this recipe has you covered!

Nutriscore Rating: 51/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 2 teaspoons Vanilla extract
• 0.5 cup Unsweetened cocoa powder
• 1 cup All-purpose flour
• 0.5 teaspoon Baking soda
• 0.5 cup Unsalted butter
• 0.5 cup Brown sugar
• 1 whole Egg

Directions

Step 1

Begin by preparing the ice cream. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar.

Step 2

Stir the mixture until the sugar is completely dissolved and the mixture begins to steam, but not boil.

Step 3

Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.

Step 4

Once cooled, pour the mixture into an ice cream maker and follow manufacturer's instructions for churning until it reaches a soft-serve consistency.

Step 5

Transfer the ice cream to a lidded container and freeze for at least 4 hours or overnight for a firmer consistency.

Step 6

For the cookies, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 7

In a medium bowl, whisk together cocoa powder, all-purpose flour, and baking soda. Set aside.

Step 8

In a large mixing bowl, beat the unsalted butter with brown sugar until creamy and smooth.

Step 9

Add the egg to the butter and sugar mixture, and beat until fully incorporated.

Step 10

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.

Step 11

Roll the dough out to a 1/4-inch thickness on a lightly floured surface. Cut into rectangles about 2 inches by 4 inches in size.

Step 12

Place the rectangles on the prepared baking sheet and bake for 8-10 minutes, or until the edges are firm.

Step 13

Remove cookies from the oven and cool on a wire rack.

Step 14

To assemble the ice cream sandwiches, put a scoop of ice cream between two cookies and gently press together.

Step 15

Wrap each sandwich in plastic wrap and freeze for at least an hour before serving.

Nutrition Facts

Serving size	(1302.2g)

Amount per serving	% Daily Value*
Calories	3838.3

Total Fat 240.6g	0%
Saturated Fat 140.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 829.3mg	0%
Sodium 1009.1mg	0%
Total Carbohydrate 399.3g	0%
Dietary Fiber 46.1g	0%
Total Sugars 235.9g
Protein 50.5g	0%

Vitamin D 155.4IU	0%
Calcium 555.7mg	0%
Iron 25.9mg	0%
Potassium 2493.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 5.1%

Carbs: 40.3%