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Seasonal

Pumpkin Oat Ice Cream Sandwiches

Recipe provided by Corina Nielsen
145mins
Prep Time
12mins
Cook Time
157mins
Total Time
Serves 8
Est. Yield

Ingredients

  • 1 cup Kodiak Cakes Pumpkin Flax Energy Cakes Flapjack and Waffle Mix
  • 3/4 cup oats
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup softened butter
  • 1/3 cup coconut sugar
  • Whole eggs
  • 1/3 cup chocolate chips (optional)
  • 1 teaspoon vanilla extract
  • 2 cups Pumpkin Ice cream (slightly softened)

DIRECTIONS

  1. Preheat oven to 400 degrees and line cookie sheet with parchment paper or a silpat.
  2. In a small bowl, combine all dry ingredients (Kodiak Cakes mix, baking soda, salt, cinnamon, and oats). Stir well.
  3. In the bowl of a stand mixer add butter and coconut sugar. Beat on high until fluffy. Add eggs and vanilla extract. Mix well until smooth.
  4. Slowly add dry ingredients to wet ingredients. Mix just until combined. Add optional chocolate chips if desired. Portion and divide dough onto cookie sheet. Bake 10-12 minutes until the edges are golden brown. Let cool completely.
  5. Add softened ice cream to the flat side of one cookie. Sandwich with another cookie. Freeze ice cream cookie sandwiches for 1-2 hours until set.

Pumpkin Oat Ice Cream Sandwiches

Nutrition Facts

134
Calories
8g
Total Fat
12g
Carbs
1g
Fiber
3g
Protein

Recipe Makes approx. 8 Servings
Serving Size = 1 Sandwich

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