Snickerdoodle Ice Cream Sandwiches
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Calories 134 kcal
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
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Preheat oven to 400 degrees and line a cookie sheet with parchment paper or a silpat.
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In a small bowl, combined all dry ingredients (Kodiak, baking soda, salt, cinnamon, and oats). Stir well.
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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.
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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.
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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
