Snickerdoodle Ice Cream Sandwiches

Snickerdoodle Ice Cream Sandwiches
Snickerdoodle Ice Cream Sandwiches
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Snickerdoodle Ice Cream Sandwiches

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Calories 134 kcal
Author Corina Nielsen

Ingredients

  • 1/4 cup Pumpkin Spice MuscleEgg egg whites
  • 1/4 cup softened butter
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut sugar
  • 1 cup Kodiak Cakes 'Power Cakes'
  • 3/4 cups oats
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips optional
  • 2 cups Snickerdoodle Ice cream

Instructions

  1. Preheat oven to 400 degrees and line a cookie sheet with parchment paper or a silpat.
  2. In a small bowl, combined all dry ingredients (Kodiak, 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 MuscleEgg, egg, 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.

Recipe Notes

Serving Size = 1 sandwich Per Serving - Calories 134 kcal, Protein 3g, Total Carbohydrate 12g, Total Fat 8g, Fibre 1g
About Corina Nielsen

Corina Nielsen is a North County, San Diego based photographer and fitness enthusiast. She makes great recipes using healthy ingredients like MuscleEgg.