Snickerdoodle Ice Cream Chocolate Whoopie Sandwiches




1 pint vanilla ice cream
1 teaspoon ground cinnamon
6 Udi’s Gluten-Free Snickerdoodle Cookies, crumbled
8 Udi’s Gluten-Free Chocolate Chia Muffin Tops, frozen


1. In a medium bowl, stir together the ice cream and cinnamon; return to the ice cream container and freeze until firm, about 2 hours.

2. Scoop about a 1/4 cup ice cream onto the muffin top bottoms. Top with muffin tops, rounded side up; press gently. Place on a parchment-lined baking sheet and freeze until frozen, at least 30 minutes and up to overnight. To store, place in a resealable plastic freezer bag.

This recipe brought you by Silvana Nardone at


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