Snickers Ice Cream Sandwiches
Servings
20bars
Servings
20bars
Ingredients
Sandwich base:
  • 1cup self raising flour
  • 1cup Greek yoghurt
  • 1/4cup cocoa powder
  • 1tsp cinnamon
  • 1tsp coconut sugar
  • 1pinch baking powder
Mousse filling:
  • 300grams reduced-fat ricotta cheese
  • 2tbsp cocoa powder
  • 4tbsp natural peanut butter
  • 4tbsp natural maple syrup
  • 1/4cup dark choc chips
Instructions
Sandwich base:
  1. Place the flour, cocoa, cinnamon, sugar and baking powder in a bowl. Start by adding half a cup of the yoghurt and mix well to form a dough. Add more yoghurt (up to one cup in total) until you get the right consistency for dough.
  2. Knead the dough, wrap it in cling film, and chill in the freezer for 15 minutes to make it easier to work with.
  3. Preheat the oven to 170C.
  4. Divide the dough in two and roll out between two sheets of baking paper to the same size as your container (ideally a plastic tub or tray around 25cm x 15 cm).
  5. Prick the tops of both biscuits all over with a fork before baking for 10-20 minutes until firm.
  6. Once cooked, place on a wire rack to cool completely.
Mousse filling:
  1. Gently mix everything together until combined and set aside while biscuits cool.
  2. Once the biscuits are cool, line the tupperware container or tray you are using with cling film and push down one of the biscuits to form the base.
  3. Top with the mousse and smooth it out before placing the second biscuit firmly on top, pushing down to create a firm sandwich.
  4. Cover in cling film and freeze for 2 hours or until set.
  5. Remove from freezer, let sit at room temp for ten minutes before removing from the ‘mould’ and cutting up into 20 bars.
Recipe Notes

110 calories per bar.

 

 

Print Recipe
Snickers Ice Cream Sandwiches
"Snickers" ice-cream sandwiches 110 calories
Course Desserts
Servings
bars
Ingredients
Sandwich base:
  • 1 cup self raising flour
  • 1 cup Greek yoghurt
  • 1/4 cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp coconut sugar
  • 1 pinch baking powder
Mousse filling:
  • 300 grams reduced-fat ricotta cheese
  • 2 tbsp cocoa powder
  • 4 tbsp natural peanut butter
  • 4 tbsp natural maple syrup
  • 1/4 cup dark choc chips
Course Desserts
Servings
bars
Ingredients
Sandwich base:
  • 1 cup self raising flour
  • 1 cup Greek yoghurt
  • 1/4 cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp coconut sugar
  • 1 pinch baking powder
Mousse filling:
  • 300 grams reduced-fat ricotta cheese
  • 2 tbsp cocoa powder
  • 4 tbsp natural peanut butter
  • 4 tbsp natural maple syrup
  • 1/4 cup dark choc chips
"Snickers" ice-cream sandwiches 110 calories
Instructions
Sandwich base:
  1. Place the flour, cocoa, cinnamon, sugar and baking powder in a bowl. Start by adding half a cup of the yoghurt and mix well to form a dough. Add more yoghurt (up to one cup in total) until you get the right consistency for dough.
  2. Knead the dough, wrap it in cling film, and chill in the freezer for 15 minutes to make it easier to work with.
  3. Preheat the oven to 170C.
  4. Divide the dough in two and roll out between two sheets of baking paper to the same size as your container (ideally a plastic tub or tray around 25cm x 15 cm).
  5. Prick the tops of both biscuits all over with a fork before baking for 10-20 minutes until firm.
  6. Once cooked, place on a wire rack to cool completely.
Mousse filling:
  1. Gently mix everything together until combined and set aside while biscuits cool.
  2. Once the biscuits are cool, line the tupperware container or tray you are using with cling film and push down one of the biscuits to form the base.
  3. Top with the mousse and smooth it out before placing the second biscuit firmly on top, pushing down to create a firm sandwich.
  4. Cover in cling film and freeze for 2 hours or until set.
  5. Remove from freezer, let sit at room temp for ten minutes before removing from the 'mould' and cutting up into 20 bars.
Recipe Notes

110 calories per bar.