These little ice cream sandwiches are a terrific summertime treat.

Makes 4 servings
Cooking time: n/a


  • Baking sheet, lined with waxed paper
  • 1  package (1½ oz / 40 g) fat-free instant chocolate pudding mix, sweetened with aspartame
  • 1½ cups cold 1% milk  375 mL
  • 1 cup  lower-fat non-dairy whipped topping  250 mL
  • 36  plain chocolate wafers  36


  1. In a medium bowl, add chocolate pudding mix to milk. Beat for 2 minutes, until thickened and smooth. Fold in whipped topping.
  2. Arrange 18 chocolate wafers in a single layer on prepared cookie sheet. Spoon chocolate pudding mixture onto the wafers. Top with remaining wafers, pressing lightly and smoothing around the edges with a knife, if necessary.
  3. Freeze for at least 3 hours, until firm, or in an airtight container for up to 1 month. (If they are too hard to eat, let sit at room temperature for 10 minutes before serving.) 


Canada’s Choice per Serving: 1 Carbohydrate, 1 Fat

Recipe reprinted with permission from Canada’s Best Cookbook for Kids with Diabetes, Colleen Bartley, Robert Rose Inc., 2005, 

Nutritional Information

Per Serving
Calories 74
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 2 mg
Sodium 108 mg
Carbohydrates 12 g
Fiber 0 g
Protein 2 g

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