RECIPE
15 INGREDIENTS7 STEPS35MIN

Healthy Frozen Yogurt Cookie Sandwiches

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Naturally sweetened, low-carb, gluten-free ice cream sandwiches that are easy to make, yummy and healthy!

35MIN

Total Cooking Time

15

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
For the Vanilla Cookie
3 Tbsp
Gluten-Free Oat Flour
1 Tbsp
Rice Flour
3/4 tsp
Organic Honey
1/4 tsp
Baking Powder
to taste
Almond Milk
For the Chocolate Cookie
3 Tbsp
Gluten-Free Oat Flour
1 Tbsp
Rice Flour
1 Tbsp
Unsweetened Cocoa Powder
3/4 tsp
1/4 tsp
Baking Powder
to taste
Almond Milk
For the Filling
0.5 oz
Gelatin Sheets
1 splash
Almond Milk
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Author's Notes

Servings depend on cookie size!

Directions

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Step 1
In a colander drain the Vanilla Greek Yogurt (2/3 cup) to release any excess water.
Step 2
Meanwhile, soak the Gelatin Sheets (0.5 oz) in cold water for 10 minutes, then melt it in a saucepan with a generous splash of Almond Milk (1 splash) . Let it cool down slightly, then mix it with the yogurt until creamy. Place in the freezer while you move on to making the cookies.
Step 3
Preheat your oven to 355 degrees F (180 degrees C).
Step 4
In a bowl combine Gluten-Free Oat Flour (3 Tbsp) , Rice Flour (1 Tbsp) , Organic Honey (3/4 tsp) , Baking Powder (1/4 tsp) , Vanilla Extract (1/4 tsp) and a splash of Almond Milk (to taste) for the vanilla cookies. mix until you get a soft and smooth dough.
Step 5
In a separate bowl mix the Gluten-Free Oat Flour (3 Tbsp) , Rice Flour (1 Tbsp) , Unsweetened Cocoa Powder (1 Tbsp) , Honey (3/4 tsp) , Baking Powder (1/4 tsp) , and another splash of Almond Milk (to taste) for the chocolate cookies.
Step 6
Roll it out and using round cookie cutters, cut out 4 rounds per flavor. Bake in preheated oven for about 15 minutes. Let the cookies cool down completely
Step 7
Take the filling out of the freezer. It should now be very thick. Using cookie cutters, cut out rounds (same size of the cookies) and place it in between on vanilla and one chocolate cookie. Store your fit ice cream sandwich in your freezer for up to 1 week or in your fridge for 2 days.

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