3 cups reduced-fat vanilla ice cream, such as Breyer's® ½ the Fat brand, softened
Preheat oven to 300°F. In a large bowl beat cream cheese and butter with a mixer on medium for 30 seconds. Add the sugar, baking soda, cream of tartar and salt. Beat until combined, scraping bowl as needed. Beat in egg yolks and vanilla bean paste. Beat in both flours.
Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet lined with parchment paper.
Bake 14 to 16 minutes or until edges are set but not brown. Cool on cookie sheet 1 minute. Remove; cool on a wire rack.
Spread ice cream on bottoms of half of the cookies, using 2 tablespoons for each cookie. Top with remaining cookies, bottom sides down.
Tip: If using a sugar substitute, we recommend Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 1¾ cups sugar. Nutrition Per Serving with Substitute: Same as below, except 145 cal., 18 g carb. (11 g sugars). Exchanges: 0.5 Other Carb. Carb Choice: 1.5.
Storage: Place sandwich cookies in a shallow baking pan and freeze at least 2 hours or until firm. Transfer to a freezer container and freeze up to 1 month.