Low Sodium Ice Cream Cookie Sandwiches

Indulge in the perfect balance of sweetness and health-conscious baking with these Low Sodium Ice Cream Cookie Sandwiches. This delightful treat combines soft, chewy chocolate chip cookies made with unsalted butter and low sodium mini chocolate chips, paired with creamy low sodium vanilla ice cream. With every bite, you'll enjoy the rich flavors of homemade cookies and the refreshing chill of ice cream, all while keeping your sodium intake in check. Perfect for summer gatherings or a fun dessert twist, these sandwiches are as easy to assemble as they are delicious. Plus, they're freezer-friendly, making them an ideal make-ahead snack for any occasion. Enjoy all the flavor and none of the guilt with this low sodium take on a classic favorite!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 0.5 cup unsalted butter, softened
• 0.75 cup light brown sugar
• 0.5 cup granulated sugar
• 1 piece large egg
• 1 teaspoon vanilla extract
• 1.25 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt-free baking powder
• 1 cup miniature semisweet chocolate chips (low sodium)
• 1 pint low sodium vanilla ice cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy.

Step 3

Beat in the egg and vanilla extract until the mixture is smooth.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt-free baking powder.

Step 5

Gradually mix the dry ingredients into the creamed mixture just until combined.

Step 6

Stir in the miniature chocolate chips.

Step 7

Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8

Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.

Step 9

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Once the cookies are cooled, scoop a generous amount of low sodium vanilla ice cream onto the flat side of one cookie.

Step 11

Top with another cookie, flat-side down, to create a sandwich.

Step 12

Gently press down to spread the ice cream to the edges of the cookies.

Step 13

Repeat with the remaining cookies and ice cream.

Step 14

Wrap each ice cream cookie sandwich in plastic wrap and freeze for at least 1 hour before serving.

Nutrition Facts

Serving size	(1290.1g)

Amount per serving	% Daily Value*
Calories	4522.6

Total Fat 218.3g	0%
Saturated Fat 135.6g	0%
Polyunsaturated Fat g
Cholesterol 652.5mg	0%
Sodium 1074.0mg	0%
Total Carbohydrate 623.0g	0%
Dietary Fiber 23.4g	0%
Total Sugars 478.6g
Protein 55.3g	0%

Vitamin D 249.1IU	0%
Calcium 933.2mg	0%
Iron 16.8mg	0%
Potassium 2032.6mg	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: 42.0%

Protein: 4.7%

Carbs: 53.3%