Espresso Ice Cream Cookie Wrap-Ups

  • Serves: 8; 1 sandwich per serving


Ice cream cookies that please the big kids too! The rich taste of coffee comes through in every morsel. Think you don’t like coffee? These treats will change your mind.


  • 1 tablespoon plus 1 1/2 teaspoons instant coffee granules
  • 1 tablespoon hot tap water
  • 16 reduced-fat thin chocolate wafer cookies
  • 1 cup nonfat vanilla ice cream or frozen yogurt

Cooking Instructions

Tear off eight 8x12-inch sheets of aluminum foil.

In a cup, stir together coffee granules and water until granules have completely dissolved.

To assemble, put one cookie on center of each sheet of foil; top each cookie with 2 tablespoons ice cream. Working quickly, use a fork to slightly flatten ice cream. Spoon 1/2 teaspoon coffee mixture over each serving. Lightly press remaining cookies on ice cream, allowing coffee to drip slightly. Fold long sides of foil so they overlap at center; twist ends so packet resembles a piece of wrapped candy. Place in freezer for 1 hour to one week before serving in wrappers.

Nutritional Analysis
Per serving
Calories Per Serving

Dietary Exchanges

1 other carbohydrate

This recipe is reprinted with permission from American Heart Association Low-Fat & Luscious Desserts, Copyright © 2000 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.