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How to make it

  • Spread peanut butter over flat sides of all cookies
  • Spoon ice cream over peanut butter on 4 cookies. Top with remaining 4 cookies, peanut butter sides down. Press down to force ice cream to edges of sandwich.
  • Wrap each sandwich in foil; seal tightly. Freeze at least 2 hours or up to 5 days.
  • Nutritional Values Per Sandwich: Calories: 129, Fat: 7g, Cholesterol: 71mg, Sodium: 291mg, Carbohydrate: 15g, Fiber: 4g, Protein: 7g
  • Note: This is a Diabetic Friendly Recipe.

Reviews & Comments 6

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  • browneyegirl 3 years ago
    These looks so good.
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    " It was excellent "
    graceeh ate it and said...
    Ditto with Lorraine. Thanks Ed! 5^
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  • lbrooks26 4 years ago
    Thank you for your diabetic friendly ice cream sandwich recipe. I have loved them from afar and now I can eat them too. Lorraine
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    " It was excellent "
    debbie919 ate it and said...
    Love this, Ed...thanks so much. I'm constantly amazed by these neat ideas for tasty snacks that aren't loaded with sugar....^5!!
    Deb
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    " It was excellent "
    elgourmand ate it and said...
    Sounds delicious but stand in the shade and eat fast or the Samoan sun will have you wearing these instead of eatin em. Thanks for the post. RJ
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    " It was excellent "
    mystic_river1 ate it and said...
    oooh! I like this,Ed!
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