Recipe courtesy of Geoffrey Zakarian
Black Forest Pancake Ice Cream Sandwiches
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- Level: Easy
- Total: 1 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 282
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 367 mg
- Level: Easy
- Total: 1 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 282
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 367 mg
Ingredients
Directions
- Pulse the granola in a food processor and transfer to a small dish. Spread some chocolate frosting on each pancake. Divide the ice cream between 2 of the pancakes and top with the remaining pancakes. Roll the edges of the ice cream sandwiches in the granola.
- Put the sandwiches on a baking sheet, cover with plastic wrap and place in the freezer for at least 1 hour and up to 2 weeks.
