Snickerdoodle Ice Cream Sandwiches are a delicious twist on the classic ice cream sandwich, combining the warm, cinnamon-sugar flavor of snickerdoodle cookies with creamy, cool ice cream for a refreshing and indulgent treat. The soft, chewy snickerdoodle cookies are perfectly spiced with cinnamon and a hint of vanilla, providing a perfect contrast to the smooth and refreshing ice cream filling. These homemade ice cream sandwiches are easy to make and customizable with your favorite ice cream flavor, making them a perfect dessert for summer parties, family gatherings, or any time you’re craving a sweet, nostalgic treat.
Ingredients:
For the snickerdoodle cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
For the ice cream filling:
- 1 quart vanilla ice cream (or any flavor of your choice)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Make the Snickerdoodle Cookie Dough: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, and vanilla extract, and beat until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be thick.
- Form the Cookies: Scoop tablespoon-sized balls of dough and roll them in the remaining 1/4 cup of sugar mixed with 1 teaspoon cinnamon. Place the dough balls onto the prepared baking sheets, about 2 inches apart, as they will spread while baking.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Ice Cream Filling: While the cookies are cooling, soften the ice cream by letting it sit at room temperature for 5-10 minutes, just enough to make it spreadable.
- Assemble the Ice Cream Sandwiches: Once the cookies are completely cool, scoop a generous amount of softened ice cream onto the flat side of one cookie. Place another cookie on top, pressing gently to form a sandwich. Repeat with the remaining cookies and ice cream.
- Freeze the Sandwiches: Place the assembled ice cream sandwiches on a baking sheet and freeze for at least 2 hours, or until the ice cream is firm.
- Serve and Enjoy: Once the ice cream sandwiches are frozen and set, serve immediately or store in an airtight container in the freezer for up to 1 week.
These Snickerdoodle Ice Cream Sandwiches are a delightful combination of spiced cookies and creamy ice cream, offering a perfect balance of flavors and textures. They’re the perfect treat for a warm day or as a fun dessert for any occasion!
