This recipe is a perfect summer treat to keep fit
Summer is finally here! What does that mean? Well that summer bod and diet you’ve been working on all winter is about to go through the ultimate test. Barbeque days, bonfire nights, and lazy I don’t want to work out or do anything, but still eat all the treats moments. So how do you stay strong during these trying times? To start would be a heathy alternative to your treat cravings, that’s where I’m here to help. We’re going to get through this summer together and keep ourselves on track into the next semester. These gluten-free popcorn ice cream sandwiches are a delicious way to satisfy your sweet tooth without all your hard work going to waste.
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Popcorn Ice Cream Sandwich
Prep Time: 5 minutes, Cook Time: 5 minutes, Serves: 6
1 bag (227 g) G.H. Cretors Just the Caramel Corn
3 tbsp. salted butter
6 oz. marshmallows (about 3 cups)
1 cup salted, roasted peanuts
2 cups vanilla ice cream
1. Line a large baking sheet with parchment paper and spray with cooking spray; set aside. Melt butter in a Dutch oven or large heavy-bottomed saucepan set over medium-low heat. Add marshmallows; stir until melted. Remove from heat. Stir in popcorn and peanuts until well coated; cool slightly.
2. With slightly damp hands, shape about 1/3 cup of popcorn mixture into a ball. Place on prepared pan, pressing gently to form a cookie shape. Repeat with remaining mixture to make 12 cookies. Freeze for 15 to 20 minutes or until set.
3. Sandwich a 1/3 cup scoop of ice cream between 2 cookies. Freeze until ice cream is firm. Store in freezer in airtight container for up to 1 week.