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Chocolate Malt Ice Cream Sandwiches


So yummy and heavenly delicious!













Low Cholesterol, Trans-fat Free, Low Sodium


1 quart chocolate ice cream
30 each chocolate cookies
Chocolate malt ice cream:
2 ½ cups milk, skim
cup sugar
½ cup malted milk powder
½ cup milk
dry, nonfat
3 ½ ounces unsweetened chocolate
¾ cup egg whites
pasteurized liquid
1 tablespoon vanilla extract
¼ teaspoon salt
Chocolate refrigerator cookies:
½ cup whole-wheat pastry flour
½ cup all-purpose flour
½ cup cocoa powder
unsweetened, sifted
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar, light
½ cup sugar
2 tablespoons sugar
6 tablespoons butter, unsalted
cool, cut into chunks
1 large egg whites
1 teaspoon vanilla extract


Spoon ¼ cup ice cream onto one cookie; sandwich with a second cookie. Repeat with the remainder of the ice cream and cookies.

(You may have a little ice cream left over.)

Place the sandwiches on a baking sheet and freeze until the ice cream is firm, at least 1 hour.

Individually wrap in plastic once the ice cream is firm.

For the Chocolate Malt Ice Cream:

Blend milk, sugar, dry milk, malted-milk powder and chocolate in a blender until fairly smooth.

Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly.

Remove from the heat.

Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth.

Whisk in vanilla and salt.

Refrigerate until cool, at least 3 hours or overnight.

Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions.

If using the ice cream for sandwiches, freeze until it's firm enough to hold a scoop shape.

Makes 16 servings.

For the Chocolate Refrigerator Cookies:

Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.

Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes.

Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly).

Gather the dough into a ball using your hands.

Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter.

Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks.

When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350°F.

Line 2 large baking sheets with parchment paper or silicone baking mats.

Unwrap the log and slice into ¼ inch-thick rounds, rolling the log as you slice to prevent it from flattening.

Place the cookies 1 inch apart on the baking sheet.

Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes.

Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

Makes 20 cookies.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 16041% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 138mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 1%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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