Weight watchers ice cream sandwiches–Are you dreaming of chocolate, toasted nuts and two kinds of ice cream but struggling with how to pull it off and stay within your daily points? These Weight Watchers friendly ice cream sandwiches are perfect for curbing your sweet tooth and still staying on track.
This recipe is not endorsed by Weight Watchers. All points are approximate and will vary depending on the type of ingredients you use.
If there’s on thing I know for sure, it’s that food always tastes better when you take the time to do it yourself. You get to skip all the additives and extras you might find in your store-bought weight watchers ice cream sandwiches and make a dessert that’s truly your own.
My husband lives on Weight Watchers. I mean, how could he not living in this house? I do give a lot of the super heavy food I make to our huge extended family but still, I love to cook and that has its downfalls sometimes.
Plus he’s getting ready to run a Spartan race in a few months and needs to be in tip-top shape.
So instead of tempting him with things he can’t eat, I’m sticking really well to things he can enjoy in moderation like these weight watchers ice cream sandwiches.
Tips for getting the most from your weight watchers ice cream sandwiches
- You can’t eat the whole pan just because they are low fat. Portion control is really key here and this recipe makes enough for 11 servings. You can make them even smaller if you want them to last longer or to cut the points back further.
- Customize the types of ice cream you use in yours (as long as it’s low fat,this is what I used) and stick to the basic homemade brownie and I know you’ll love these. I used salted caramel and vanilla ice creams here but coffee or mint chocolate chip would be another great option.
- You can find white whole wheat flour in the baking aisle. It’s good to use because it has a bit more fiber than traditional all purpose.
- If you want to cut back some of the sugar in the brownie, I think you can. Reducing it by a couple of tablespoons won’t hurt anything. And if you wanted to use an alternative sugar like Splenda, that will work as well.
- Swap the nuts for something you like or leave them out if you want to. Just remember you may change your points value in these weight watchers ice cream sandwiches if you add something heavier in calories like a pistachio.
- Make a big batch of these at once and have them ready for a craving–they’ll last in your freezer for a month if they are tightly wrapped.
- Approximate Points Plus value: 6 points
Weight Watchers Ice Cream Sandwiches
- 5 tablespoons light butter
- 3/4 cup granulated sugar
- 3 tablespoons water
- 2 ounces unsweetened chocolate
- 1/4 cup sliced almonds
- 3/4 cup white whole wheat flour
- 3 tablespoons unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg lightly beaten
- 1 1/2 cups low fat vanilla ice cream I used Simple Truth Low Cow ice cream from Kroger
- 1 1/2 cups low fat salted caramel ice cream
- Preheat the oven to 350.
- In a sauce pan, add the butter, sugar and water and bring to a boil, stirring often. Stir one minute to make sure the sugar melts. Turn off the heat and add the chocolate. Stir until melted and set aside to cool 10 minutes.
- Line a 10x15 inch jelly roll pan with parchment paper. Set aside.
- Toast the almonds: Heat a dry skillet (no oil) over medium heat two minutes. Add the almonds and stir constantly until you can just smell them and they start to brown a bit. Don't walk away! About 3 or 4 minutes. Turn off the heat and set aside to cool.
- In a medium bowl, add the flour, cocoa, baking soda, and salt and stir to combine. Add the egg and mix lightly.
- While stirring the flour and egg mixture constantly, slowly pour in the chocolate in a steady stream so the egg doesn't curdle. Add all the chocolate and stir until no pockets of flour are seen.
- Transfer the mixture to your pan and spread it as evenly as you can. It's a thick batter so do your best.
- Bake on the middle rack until firm in the center about 10-12 minutes.
- Remove from the oven and allow to cool to room temperature on a cooling rack. Just lift the parchment paper and all out of the pan.
- Once the brownie is cool, set the ice cream out to soften. If yours isn't soft enough, you can microwave it in 30 second intervals, stirring it well until it is.
- Cut your brownie in half lengthwise.
- Spread each side with one type of ice cream.
- Sprinkle on the toasted almonds and sandwich both sides together. Wrap tightly in plastic wrap and freeze until firm. About two hours.
- Once hardened, unwrap and slice in to 1-inch thick bars. Wrap each bar in plastic wrap and put them all in a gallon zip lock back to enjoy as needed.