Calling all Carrot Cake lovers, this ice cream sandwich was made for YOU!
I know this is a dessert but the RD in me wants to tell you that at least you are getting fiber from the oats and the carrots are a good source of vitamin A and contain antioxidants (carotene). I also used whole wheat flour instead of regular All-Purpose flour! OK, enough of that – and just enjoy the damn dessert, right? 😉 Sometimes we get caught up in trying to create and “unhealthy” dessert into a super “healthy” treat and we stray from the point of dessert. It’s meant to be indulgent, rich, creamy and delicious. Enjoy it while you can but enjoy mindfully!
I am a big fan of carrot cake and enjoy coming up with new fun recipes. The cookies turned out soft, chewy and basically everything you can dream of in a cookie! You can enjoy them as they are, or of course go on to making the ice cream sandwiches!
With it hitting triple digits here in Clovis/Fresno these ice cream sandwiches have been a perfect treat to enjoy. The recipe makes about 24-26 cookies so about 12-14 sandwiches. If you are having a party these would be great to make a head of time and you can cut them in half for guests if one whole sandwich seems too overwhelming!
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Ice Cream Sandwiches with Carrot Cake Cookies
Ice Cream Sandwiches with Carrot Cake Cookies! Tasty and a fun summer time treat!
- 1 cup flour can be whole wheat or all purpose
- 1 cup instant oats
- 3 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. Allspice
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter softened
- 8 oz. (1 package) cream cheese softened
- 1 large egg
- 1 Tbsp. vanilla extract
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 1 cup grated carrots
- optional: 1/4 cup raisins, 1/4 cup walnuts
- 1 cup powdered sugar for rolling cookies in prior to baking
- Vanilla Bean Ice Cream
In a mixing bowl, stir together flour, oats, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. In a stand mixer, beat softened cream cheese & butter until light and fluffy - about 2 minutes. Add in sugars, egg, and vanilla until incorporated. Slowly add in the flour mixture and stir just until incorporated. Lastly fold in the carrots and any other optional ingredients (nuts, raisins).
Chill the dough for AT LEAST 30 MINUTES in freezer.
While dough is chilling preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
Remove dough from freezer and roll into ball (you may need a little flour on hands to prevent from sticking). Roll ball generously in the powdered sugar and then place on the baking sheet. Bake at 325 for 16-18 minutes.
Cool cookies completely and then place in the freezer! I recommend just using a freezer friendly baggie. Freeze for about 2 hours (or overnight).
THEN, remove cookies from freezer. Place two scoops of vanilla bean on a cookie then place another cookie on top to make a sandwich. Repeat with all cookies and then FREEZE these again! (Yes, it's quite a process) Freeze for another 1-2 hours and ENJOY!
Did you make this recipe? Tag @krolls_korner on Instagram or send me a pic, I’d love to see!
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