Brownie Ice Cream SandwichesMakes: 8 sandwiches
Estimated WW Points: 3–4 points per sandwich (based on ingredients used)
Ingredients:
Brownie Layer:
- 1/2 cup unsweetened applesauce (0 points)
- 1/4 cup nonfat plain Greek yogurt (0 points)
- 1/3 cup unsweetened cocoa powder (1 point)
- 1/2 cup zero-calorie sweetener (like Stevia, monk fruit, or erythritol)
- 1 egg (0 points on Blue/Purple)
- 1/3 cup whole wheat flour or oat flour (3 points)
- 1 tsp vanilla extract
- Pinch of salt
Ice Cream Filling:
- 1 1/2 cups light whipped topping (like Cool Whip Light or fat-free) (3 points total)
- Optional: 1/2 scoop vanilla or chocolate protein powder (0–1 point, adds structure & flavor)
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet (8×8 or 9×9 pan) with parchment paper.
- In a bowl, mix all brownie ingredients until smooth. Spread evenly into the lined pan.
- Bake for 12–15 minutes, or until just set. Let cool completely.
- Remove brownie from pan, cut in half. Spread whipped topping (mixed with protein powder, if using) over one half, then top with the other half.
- Freeze for 2–3 hours or until firm. Slice into 8 sandwiches.
- Store in freezer. Let sit out for 2–3 minutes before eating.
WW Points Estimate (per sandwich):
| Item | Total Points | Per Sandwich (8) |
|---|---|---|
| Brownie base (entire batch) | ~4 points | ~0.5 |
| Cool Whip Light (1.5 cups) | ~3 points | ~0.5 |
| Total (approx.) | ~7 points | ~1–2 points (depending on plan/brands) |
Add 1 point per sandwich if using real peanut butter or chocolate chips.
Tips:
Add crushed raspberries or bananas in the filling for extra flavor (0 points!).
Swap Cool Whip with Nick’s Light Ice Cream (1/2 cup per sandwich = 3 points) for a creamier option.
Use silicone molds or muffin pans to make mini round sandwiches.
