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Snickerdoodle Ice Cream Sandwiches

Recipe provided by Recipe provided by Kiwi and Carrot

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.

40 min
Prep Time
8 min
Cook Time
48 min
Total Time
serves 18
Est. Yield


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 Fronteir 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



  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.

Nutrition Facts

Total Fat

Recipe Makes approx. 18 Servings
Serving Size = 1 Sandwich

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