A healthy way to indulge on "National Ice Cream Sandwich Day"

CHICAGO (WLS) -- An ice cream sandwich is a good way to beat the summer heat.

Jill Motew from Zemas Madhouse Foods visited the ABC7 news kitchen on Sunday to show us how to make a healthy and cool dessert.

Motew's ice cream sandwich recipes cater to people with sensitive diets, while making others feel less guilty about eating this treat.

Berry Waffle Ice Cream Sandwich

Ingredients:

Zemas Gluten-Free Multigrain Pancake & Waffle mix (Or any pancake and waffle mix is fine)

1 1/3 c. milk of choice

1 egg (egg replacer)

3 T. oil of choice (coconut, grapeseed, olive)

1/4 c. pure maple syrup

1 t. vanilla

1 c. raspberries

1 c. blackberries

3 T. maple syrup

Pint of your favorite ice cream

Preparation:

1. Heat your waffle maker.

2. In a bowl whisk together all of the wet ingredients.

3. Add in the Zemas mix and whisk until combined.

4. Spray the waffle maker with non-stick cooking spray then pour waffle batter onto griddle according to the type of waffle maker you own.

5. If your waffle maker makes thicker waffles, put less batter and make them slightly thinner.

6. While waffles are cooking, mash up the berries with 3 T. maple syrup and set aside.

7. Once all the waffles are made, top one with ice cream, spoon the berries over the ice cream and top with another waffles creating a sandwich. Enjoy!

(2) Vegan Chocolate Chip Cookie Ice Cream Sandwich

Ice Cream Sandwich

Ingredients:

Zemas Gluten-Free Chocolate Chip Cookie mix (Or, any chocolate chip cookie mix is fine)

2 T. unsweetened applesauce

4 T. oil of choice (grapeseed, olive, coconut)

1/2 T. pure vanilla extract

So Delicious Soy Ice Cream

Preparations:

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

2. In a stand up mixer with paddle attachment combine applesauce, oil and vanilla.

3. Add in Zemas mix.

4. Using your fingers, form 2-inch balls and place on cookie sheet.

5. Using your palm, lightly press down into cookies.

6. Bake 12-14 minutes, remove and cool 10 minutes on the cookies sheet.

7. While cookies are cooling, remove your favorite ice cream to soften.

8. Once cookies are cool, gently scoop ice cream between two cookies.

9. Lay on a sheet pan and freeze for 2 hours prior to eating.