So I recently visited this delicious up-scale restaurant called Jasper’s and I was inspired by the dessert I had to create this healthier, low fat version of their ice cream sandwiches. I must say, I prefer mine any day!! Here’s how you can recreate the deliciousness at home:
To make the cookies you will need to preheat the oven to 350 degrees. In a small bowl combine:
-1 cup flour
-1/4 tsp baking soda
-1/8 tsp salt
Next you will need 1/4 cup softened Crisco shortening baking stick (if you want to use butter you can) and 1/2 cup brown sugar. Mix this on medium speed until combined. I recommend using a spatula to scrape off the edges of the mixer to incorporate all the ingredients together.
Then you will add 1/2 cup granulated sugar and beat that in well. Continue to add one at a time 1/3 cup unsweetend baking cocoa and 2 large egg whites until its smooth and the consistency of brownie mix.
Once you have achieved that consistency, gradually add the flour mixture until it is all combined. At this point, turn off your mixer and get a wooden spoon to mix in 1/3 cup mini chocolate chips.
Use a teaspoon to measure the dough to place on a cookie sheet covered with either a silicon baking mat or parchment paper.
You should make about 40 cookies from the dough. Bake each batch of cookies for 10 minutes at 350 degrees. Once they are done, let them rest on the pan for about 2 minutes then move them to a wire rack to cool.
Now we are ready to make the sandwiches. Gather your ingredients that you’d like to use, in my case I used marshmallow fluff, low fat vanilla ice cream and flavored nuts.
I then spread the marshmallow fluff on the bottom of 2 cookies.
I then used a tablespoon to measure the ice cream and placed that in the middle of the 2 cookies. Then I crushed the nuts and rolled the sandwich in this. To top it off, I drizzled caramel sauce on top. The end result is soooo yummy and the best part is you don’t have to feel guilty for eating it! Enjoy!