Snickerdoodle Ice Cream Sandwiches
- 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
- 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
- Preheat oven to 375 degrees.
- Cream butter and 1 cup sugar.
- Add molasses and egg and blend well.
- Add Flapjack and Waffle mix and 1 teaspoon cinnamon.
- Mix just until blended. Form into 1 1/4-inch balls.
- Mix 1/2 teaspoon cinnamon and 1/4 cup sugar in small bowl. Roll balls of dough in mixture until coated.
- Place on parchment or greased cookie sheets. *Note that these cookies do spread quite a bit. Use only 12 cookies per tray to bake.
- Bake 7-8 minutes.
To make ice cream sandwiches:
- 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.
- Scoop a large spoonful of (slightly softened) vanilla ice cream on a cookie and sandwich a second cookie on top.
- Dip in melted chocolate, put on wax paper and place in the freezer for at least 20 minutes, or until chocolate is hardened.