Confession time: I don’t really care for ice cream. I know, I know, people act like that’s some kind of culinary blasphemy, but it’s just never been my thing. I don’t crave creamy scoops in cones or go wild over new seasonal flavors. Still, every now and then, I do want something cold, sweet and refreshing, just not full-on ice cream. Popsicles, Italian ice and fruit sorbets? Now you’re talking.
So when I saw this easy “ice cream sandwich” recipe from content creator Rachel Mansfield (@rachlmansfield), I was immediately intrigued. It was labeled as a healthier option, looked easy enough to throw together and didn’t actually involve ice cream at all. Minimal effort, low mess and customizable? Yes, please!
I gave it a go one weekend afternoon, and the result was exactly what I hoped for. It was a frozen treat that was creamy, chocolatey, crunchy and cool. It’s simple, no-fuss and one more thing I can add to my summer dessert rotation when I want a lighter option that still hits the spot. Here’s how to make this treat in your kitchen.
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Three Ingredients, One Satisfying Treat
This recipe couldn’t be easier. All you need are three ingredients: graham crackers (I used gluten-free), Cool Whip (I used sugar-free) and chopped dark chocolate.
Start by letting the Cool Whip soften on the counter just a bit, enough that it’s easy to stir but still thick enough to hold its shape. Then, fold in as much chopped dark chocolate as your heart desires. I gave it a rough chop for some texture. You could also use mini chips or even mix in crushed nuts or berries if you want to take it up a notch.
Once the filling is ready, spoon a generous dollop onto a graham cracker square and top it with another cracker. Press gently to spread the filling to the edges, but not so much that it squishes out. Place your little sandwiches on a baking sheet or tray, and freeze them until firm, at least a couple of hours.
That’s it! There’s no cooking, no baking and no complicated prep involved. Just mix, sandwich, freeze and enjoy. They store well in the freezer, so you can make a small batch or go big and have a ready-to-grab dessert all week.
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A Quick & Easy Dessert Worth Keeping Around
Is this the dessert that’s going to wow a crowd or replace your favorite bakery indulgence? Maybe not. But that’s not really the goal. These little frozen “ice cream sandwiches” are great because they’re easy, portion-controlled and just sweet enough to feel like a treat without leaving you feeling weighed down.
I also love that this recipe is incredibly flexible. Swap in different flavored graham crackers or your favorite cooking, use regular Cool Whip or whipped coconut cream (which is what Rachel uses) or try adding peanut butter or sliced bananas to the mix. There are so many ways to personalize this depending on what you have on hand or what you’re in the mood for.
For someone who doesn’t love ice cream but still likes a frozen dessert now and then, this hits the mark. It’s not dramatic. It’s not gourmet. But it is satisfying, and sometimes that’s exactly what you need. I’ll definitely be making these again!
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