The cinnamon Snickerdoodle cookie that we know and love was brought to America by Dutch-German immigrants, cookbook author Ann Byrn says in American Cookie. While they were always popular in Mennonite and Amish baking communities, their popularity skyrocketed in 1891.
A New York City cooking teacher and newspaper columnist shared her recipe for the cookies in a local newspaper. Cornelia “Nellie” Campbell Bedford’s recipe – sugar cookie dough sprinkled with cinnamon and sugar – quickly went viral, so to speak. Which, at the end of the 19th century, meant the cookie was discussed in newspaper columns daily for the next year.
Since then, the snickerdoodle has been a staple of American baking. The cookies, while delicious, often contain ingredients that now-a-days are considered unhealthy. For example:
White & Brown Sugar: High levels, contributing to high calorie content and potential blood sugar spikes.
Artificial Trans Fats: Emulsifiers like mono and diglycerides, often derived from hydrogenated fats, can contain measurable amounts of trans fats, which are linked to negative health effects.
Artificial Flavors and Additives: Some recipes include artificial flavors and other additives, which some people prefer to avoid.
Sodium: Snickerdoodles contain sodium, and some recipes may have higher levels, potentially contributing to elevated blood pressure.
Now we are adapting it for todays, modern health standards. ‘Healthifying’ it into something way more healthy as people become much more aware of what they put into their bodies and the effects it has on their health and wellness.
So now you can sweeten up your day in a healthy way with these delicious Snickerdoodle Ice Cream Bars. Tender no bake snickerdoodle cookie bars surround delicious homemade creamy ice cream in this indulgent treat!
The ingredients in these new healthier Snickers Ice Cream Bars include: Yogurt, Cottage Cheese, Peanut Butter, Dates, Honey, Oat Flour, Protein Powder, Coconut Oil, Cinnamon, Vanilla Extract
Snickerdoodle cookies are soft and chewy and make for a perfect cookie to use in an ice cream bar or sandwich. The Snickerdoodle stays soft even when frozen but slowly gets softer when the ice cream starts to melt into it. This is a dessert that is full of creamy deliciousness in each bite. It’s really a delight and I can’t wait for you to try it.
Ice cream sandwiches have been around for decades, and it seems like with each passing decade comes new delectable variations. Today, you can buy them in a square, rectangular, or circular shape in a range of sizes, colors, and flavors.
Ice cream is one of life’s great foods. You do not want to get stuck with sub-par ice cream when searching for your perfect pint — or, even worse, a frozen dairy dessert that is only masquerading as ice cream. The USDA has stringent laws around what can be labeled “ice cream” and what must bear the “frozen dairy dessert” marker. But the trouble is, in the ice cream aisle, the good stuff is often stocked alongside the not-so-good so its hard to tell what is good and what is not.
The solution is to make your own. That way you always know what has gone into your recipe. They are super easy to make and require very minimal ingredients so you can easily elevate your frozen treat game with this nutritious dessert, proving that healthy can also be delicious.
It’s shocking how good these are! If you let them thaw a little bit before snacking, they become the perfect texture. These babies are the perfect healthy sweet treat as the protein content will leave you feeling full while also satisfying and helping to curb sugar cravings while still being healthy!
That’s really the trick with eating healthier, its not limiting or denying yourself yummy things, its about ADDING good stuff so you don’t crave the not-so-good high sugar things that can wreck health.
Experience the delight of guilt-free indulgence with this frozen ice cream bar recipe – a creamy blend of deliciousness to keep in your freezer for an any time treat or snack.
Snickerdoodle Ice Cream Crumble Protein Bars
Ingredients
Ice Cream Layer
- 3/4 cup cottage cheese
- 3/4 cup thick Greek-style yogurt
- 1/4 cup peanut butter
- 1/4 cup protein or collagen peptides powder
- 2 tablespoons honey or maple syrup
- 1 tablespoon cinnamon
Date Caramel
- 1 cup dates, soaked 30 minutes and drained
- 1/4 cup peanut butter
- 1/4 cup thick Greek-style yogurt
- 1 teaspoon vanilla extract
Cinnamon Crumble
- 1 1/2 cup oat flour (oats blended to a flour) or almond flour
- 1/3 cup coconut oil, firm
- 1/4 cup honey or maple syrup
- 1 tablespoon cinnamon
Instructions
- Line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
Ice Cream Layer
- Add ice cream ingredients into a food processor and process until smooth and creamy. Pour the ice cream mixture into a parchment-lined loaf pan. Freeze for maybe 30 minutes or until solid enough to spread the caramel layer on top.
Date Caramel
- Place all ingredients in a food processor and process until smooth. A few bits of dates remaining is ok.Spread on top of the chilled ice cream layer.
Cinnamon Crumble
- Make sure the coconut oil is solid. Add all ingredients to a small bowl. Add the coconut oil as a solid (soft) chunk. If it seems too runny, place in fridge or freezer for a few minutes to harden. Use a fork to mix the ingredients together - you want a crumble texture with large chunks. Spoon the chunky crumble over the caramel layer. Press gently with a spoon so you submerge some of the chunks into the caramel.Freeze the ice cream for 1-2 hours or until the slab is firm enough to slice and cut into 10 bars or more smaller squares.Store in the fridge for up to 1 week or freezer for up to 3 months.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
