I used to make these Ice Cream sandwiches all the time in undergrad but had forgotten about it until recently when I had leftover graham crackers from making the Jeannie Shingles and some light whip cream in the freezer.
- Graham Crackers
- Light Whipped Topping, frozen (you could use Fat Free as well)
1) Cut several pieces of aluminum foil up in order to wrap square size ice cream sandwiches. Break rectangle sheets of graham crackers into squares.
2) Top each square with 1 heaping spoonful of whipped topping. Top with remaining square to create “sandwich”.
3) Press down slightly on sandwich and wrap with foil. Freeze for at least an hour.
4) Unwrap and enjoy!
I actually prefer these to the Blue Bell Ice Cream sandwiches because the graham crackers make the sandwich crunchier and the whipped topping keeps them light! The perfect dessert when you are in need of a chocolate/ice cream fix and less than 100 calories. You could cut the calories even more if you used reduced fat graham crackers and fat free whipped topping!