Whisk together until the mixture is smooth and there are no longer any lumps.
Fold in the chocolate chips. Let the mixture set at room temperature for 10-15 minutes. It will thicken up at this point.
Grease mini muffin tin with I Can’t Believe It’s Not Butter Spray.
Drop 1 1/2 - 2 tablespoons of the mixture into each of the 12 cups. Spread the mixture flat with your hands or a spatula. Place the pan into the freezer for at least 4 hours, and preferably overnight.
When firm, remove the ice cream cookies from the pan. Â If the cookies are stuck to the pan, gently loosen the edges with a knife, and they will pop right out.
Place the cookies in a freezer safe Ziploc bag and keep in the freezer until ready to enjoy!
Notes
Yields 12 Cookies - 2 Weight Watchers smartpoints per cookie
Weight Watcher Smart Points: 2
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