Soften the ice cream. Let the light ice cream sit at room temperature for 5–8 minutes until scoopable but not melted. This makes it easier to spread without cracking the cookies.

Make the lighter filling. In a bowl, mix 1 cup softened light vanilla ice cream with 1/3 cup nonfat Greek yogurt, 1/2 teaspoon vanilla extract, and a tiny pinch of salt. Taste and add a teaspoon of powdered sugar or a few drops of liquid sweetener only if needed.

Prep the cookie base. Line a small sheet pan with parchment. Arrange half your chocolate wafers or graham rectangles in neat rows. Keep them close so the filling spreads evenly.

Spread the filling. Spoon the ice cream mixture over the cookies and gently spread to an even layer, about 1/2 inch thick. Work quickly to prevent melting.

Top and press. Place the remaining cookies on top to form sandwiches. Press lightly to set and wipe off any big drips around the edges.

Freeze to set. Freeze the tray for 1–2 hours, or until firm enough to slice and handle without smearing. This step keeps the sandwiches neat.

Portion smartly. If using graham crackers, break into smaller rectangles after freezing. Aim for sandwiches that land around 100 calories each. That usually means two thin wafers with about 2 tablespoons of filling.

Optional edge dip. Roll the edges in a teaspoon of mini chips or crushed freeze-dried fruit. Keep portions tiny to stay near 100 calories.

Wrap individually. For best texture, wrap each sandwich in parchment or plastic wrap. Return to the freezer for another hour for a clean, firm bite.

Serve. Let a sandwich sit out for 2–3 minutes before eating so the cookies soften slightly and the filling gets creamy.