“I don't know if anyone could possibly love an ice cream sandwich as much as me. I used to sneak them out of the freezer and go sit where I could be alone with my sinful delight. I still feel like I need to hide when I eat one in my own apartment. But, I have found diabetic ones so, no more sneak and hide. Even though the ice cream sandwiches are reduced sugar, the rest of the ingredients for this are not, so a very small serving at one time is alright occasionally. I'm not going to post this as a diabetic recipe because of the other stuff. But within reason, I don't see why any diabetic can't have a sliver on occasion. We gotta have a little sweet every once in a while! **Cook time is freezer time.**”
READY IN:
1hr 15mins
YIELD:
15 squares
UNITS:
US

Ingredients Nutrition

  • 17 small ice cream sandwiches (mini)
  • 1 (12 ounce) container whipped topping
  • 1 (7 ounce) milk chocolate candy bars
  • 1 (8 ounce) jar caramel ice cream topping
  • 14 cup chocolate syrup

Directions

  1. Arrange 14 sandwiches in the bottom of a 9x13 dish. Cut the remaining sandwiches in half and fill the spaces.
  2. Spread on the caramel and top with whipped topping. Drizzle on chocolate syrup.
  3. Shave the chocolate bar with a vegetable peeler. Place shavings on the top.
  4. Cover and freeze at least 45 minutes.

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