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Snickerdoodle Ice Cream Sandwiches

Prep Time:40
Cook Time:8
Serves:18
  • 285 Calories
  • 5g Protein
  • 15g Total Fat
  • 35g Carbs

Snickerdoodle Ice Cream Sandwiches make a great snack on a hot summer day. This recipe only takes an hour to make, and uses Kodiak Cakes Original Oat and Honey Frontier Cakes to put a healthy spin on this oh-so sweet treat.

Recipe provided by Recipe provided by Kiwi and Carrot

Ingredients

For cookies:

  • 3/4 cup unsalted butter, softened to room temperature
  • 1 cup sugar + 1/4 cup for rolling
  • 1/4 cup molasses
  • 1 egg
  • 2 cups Kodiak Cakes Original Oat and Honey Frontier Cakes Flapjack and Waffle Mix
  • 1 teaspoon cinnamon + ½ teaspoon for rolling

For Ice Cream Sandwich

  • Vanilla Ice Cream (1/4 to 1/2 cup per sandwich)
  • 2 cups semi-sweet or dark chocolate chips
  • 4 teaspoon coconut oil

Directions

Instructions:

  1. Preheat oven to 375 degrees.
  2. Cream butter and 1 cup sugar.
  3. Add molasses and egg and blend well.
  4. Add Flapjack and Waffle mix and 1 teaspoon cinnamon.
  5. Mix just until blended. Form into 1 1/4-inch balls.
  6. Mix 1/2 teaspoon cinnamon and 1/4 cup sugar in small bowl. Roll balls of dough in mixture until coated.
  7. Place on parchment or greased cookie sheets. *Note that these cookies do spread quite a bit. Use only 12 cookies per tray to bake.
  8. Bake 7-8 minutes.

To make ice cream sandwiches:

  1. Combine chocolate chips and coconut oil in a microwaveable bowl. Microwave in 30-second increments, stirring in between. Microwave until chocolate is melted enough to stir until completely smooth. Don't overheat or it will become clumpy.
  2. Scoop a large spoonful of (slightly softened) vanilla ice cream on a cookie and sandwich a second cookie on top.
  3. Dip in melted chocolate, put on wax paper and place in the freezer for at least 20 minutes, or until chocolate is hardened.

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