They say we eat with our eyes.... and we couldn't agree more! Just look at the opening photo of the recipe, mouthwatering, right? If not, we guarantee you that these mini sugar free cookie "ice creams" will be! 🍦
Ready in no time and fun to make, there's no limit to your creativity. Enjoy them right away, let them chill in the fridge or freeze for later to satisfy your sweet tooth... Well, this goodness deserves endless praise, but let's get to it and thank us later! 🚀
Shop ingredients
Nutrition (1 serving)
- 243 kcal
- 17 g carbohydrates
- 18 g fats
- 9 g protein
Per 8 portions
- 16 sugar free biscuits
- 1 packet mascarpone
- 250 g light curd cheese
- 2 tbsp peanut butter
- 2 tbsp cane sugar
- 2 sugar free biscuits
- Cheat Spread chocolate & cinnamon
- Cheat Spread almonds, white chocolate & coconut
- pecan
Instructions
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In a bowl, whisk mascarpone with cottage cheese, sugar and peanut butter.
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Let's get to filling the cookies. First we put cream on the cookie, then we put a popsicle stick on the bottom and put another layer of cream.
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Cover with a second cookie and refrigerate for at least an hour.
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Then dip in your favorite nut butter and sprinkle with whatever you like. We chose crushed cookies and pecans this time, but lyo fruit, seeds or our Coconut Sprinkles work great too!
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You can eat the ice creams right away, let them chill in the fridge or pop them in the freezer and dig in when you need to. We'd like to tell you that they'll last the longest in the freezer anyway, but we highly doubt it... 😁
So enjoy and we look forward to you sharing the result on Instagram, perhaps tagging @vilgainrecipes. 🤳🏻
