Check out this amazing ice cream sandwich recipe which is made with our Atkins Crispbread! This recipe was created by one of our wonderful fans - Zsuzsi Nagy! Enjoy!
Carbs per serving:
1 box of Atkins crispbread
2 cups of sugar free dark chocolate
1/4 cup of coconut oil, melted
1 litre of sugar free vanilla ice cream
1 cup of chopped salted peanuts
Cut each piece of crispbread in half with a sharp knife. These will be your sandwich waffles.
Melt the dark chocolate with the coconut oil.
Brush one side of the cut crispbread with some of the chocolate mixture and let it harden for about 10 minutes. This will prevent the crispbread getting soggy from the ice-cream in the freezer.
Take the ice cream out of the freezer and let it soften for about 10-15 minutes. Put the ice-cream in a large piping/resealable bag, snip off one of the corners and cover half of the waffle shells evenly with it. Sandwich the ice cream with the leftover waffle shells and press down gently. Pop them all in the freezer for a couple hours to harden.
Reheat the chocolate mixture and dip the ice-cream sandwiches half way in the chocolate (give them a thick or thin coating depending on your preference) then sprinkle with the salted peanuts. Pop them back in the freezer for a bit to set the chocolate.
Wrap the assembled sandwiches separately in parchment paper, and store in the freezer or serve immediately. 1 serving = 2 sandwiches