Snickerdoodle Ice Cream Sandwiches Recipes

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350° and line a large rimmed baking sheet with parchment paper. In a large bowl using a hand mixer, beat butter and 1 1/4 cups sugar until fluffy. Add eggs and vanilla and beat until combined.
• In a separate medium bowl, combine flour, salt, baking soda and 1 teaspoon cinnamon. Whisk to combine.
• Pour dry ingredients into wet ingredients and stir until just incorporated.
• Spread the batter into the prepared baking sheet and sprinkle with remaining cinnamon and sugar. Bake until set, 15 to 18 minutes.
• Let cool in pan completely, then cut the sheet cake in half crosswise to make two large rectangles.
• Spread vanilla ice cream onto one half, then place the second half on top to form one large ice cream sandwich.
• Freeze until the ice cream is firm, about 2 hours, then slice into squares. Serve immediately.

SNICKERDOODLE ICE CREAM SANDWICH MINIS

Steps:

• Preheat oven to 400°. In a bowl, beat butter and 3/4 cup sugar until blended. Beat in egg. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture. , In a small bowl, mix brown sugar, cinnamon and remaining sugar until blended. Shape rounded tablespoons of dough into 1-in. balls; roll in brown sugar mixture. Place 2 in. apart on ungreased baking sheets., Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely., Using a small scoop, place 2 tablespoons ice cream on bottom of a cookie; top with a second cookie, pressing gently to flatten ice cream. Wrap in plastic and freeze. Repeat with remaining ingredients. Freeze sandwiches overnight.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• 1. Make the ice cream: Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath. In a medium saucepan, combine the milk, cream, 1/2 cup sugar, salt, cinnamon and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup sugar. Carefully whisk half of the warm milk mixture into the egg yolks- one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon and registers around 175 degrees F. on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture! Immediately pour the mixture through the strainer into the bowl set over the ice bath. Let it cool in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until well chilled- at least 4 hours and up to 24 hours. Pour the chilled mixture into the (frozen) bowl of your ice cream maker and process according to manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm (at least 2 hours or overnight). 2. Make the cookies: Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silpat mats. In a medium bowl, whisk together the flour, baking powder, baking soda and salt to combine. In a large bowl, use an electric mixer to beat the butter, cream cheese, and 3/4 cup sugar on medium- high speed until well-combined and smooth- about 3 minutes. Add the egg and vanilla and beat until combined. On low speed, slowly add the flour mixture and beat until combined. Place the sugar/cinnamon mixture in a small bowl. Roll the dough into 2 tablespoon sized balls, then roll in the sugar to coat evenly. Place the dough balls on the prepared baking sheets and flatten with the bottom of a sugared glass. Bake for 10 to 12 minutes, or until the cookies are set and begin to brown. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely. Freeze the cookies until firm. 3. Assemble the ice cream sandwiches: Top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Sprinkle the sides of the sandwich with a pinch of cinnamon, if desired. Immediately place the sandwich in the freezer. Repeat with the remaining cookies and ice cream. Freeze for at least 2 hours before serving. Wrap un-eaten sandwiches to be eaten later.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• FOR SNICKERDOODLES:.
• Preheat oven to 375°.
• Stir together flour, soda, cream of tartar and salt.
• Beat butter for 30 seconds.
• Add the 2 cups sugar and beat until fluffy.
• Add eggs, milk and vanilla; beat well.
• Add dry ingredients to beaten mixture, beating until well blended.
• Form dough into golf-ball sized balls (or larger) - dough will be sticky.
• Roll in mixture of cinnamon and sugar.
• Place 2-inches apart on greased cooked sheet.
• Flatten with bottom of glass or hand. They need to be flattened a little more than when making regular snickerdoodles.
• Bake at 375° for 9-11 minutes until light golden and just beginning to crack on top. This will vary according to the size of the cookies. But look at them and make sure there are no "shiny" parts.
• Cool completely on wire rack.
• FOR ICE CREAM SANDWICHES:.
• Match cookies by size into pairs.
• Turn one cookie upside-down and place a generous scoop of ice cream (slightly softened, but not too much).
• Quickly place other cookie on top and press down little to smash the ice cream.
• Immediately wrap tightly in plastic wrap and place in freezer.
• Repeat with remaining cookies.
• Freeze until firm.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
• Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined.
• Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise.
• Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar-side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar-side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours.
• Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.

CONFETTI SNICKERDOODLE SPRINKLE ICE CREAM SANDWICHES

Steps:

• For the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium-high until it's light and fluffy.
• In a medium bowl, whisk together the flour, cream of tartar and baking soda.
• Add the egg white and half of the flour mixture to the stand mixer and slightly combine on low speed, scraping down the sides of the bowl as needed. Add the egg yolk and vanilla and combine on low speed, then add the remaining flour mixture and mix for 10 more seconds. Remove the bowl from the stand mixer and gently stir with a spatula until well combined and a nice dough forms.
• Add the sprinkles and stir for a few more seconds to incorporate, but be careful not to mix too long or you will crush the sprinkles. Transfer the dough to a medium bowl, then refrigerate for 15 minutes.
• Preheat the oven to 350 degrees F. Cover 2 sheet pans with parchment.
• For the cinnamon sugar: Combine the granulated sugar and ground cinnamon in a small bowl. Roll the chilled dough into 1- to 2-inch balls, then roll the balls in the cinnamon sugar, completely coating them. Arrange the coated balls on the sheet pans about 3 inches apart so the cookies can spread without running into each other. Gently flatten the tops of each cookie with your fingers.
• Bake for 15 to 18 minutes, until the cookies start to brown. Cool the cookies on a wire rack. Once cooled, stick the cookies in the freezer for an hour.
• To assemble the cookie sandwiches, scoop the ice cream of your choice and place it on the flat side of a cookie, then sandwich the top cookie on top. Smush it until the ice cream is level with the edge of the cookies. Clean up the edges of the ice cream with an offset spatula so that they are flat.
• Next, get a bowl that is big enough to fit the whole sandwich into it and fill it with chopped toasted nuts, mini chocolate chips or sprinkles. Roll the edges of each cookie sandwich in the topping to coat.
• Eat immediately or put the sandwiches back in the freezer for 10 minutes to help the sprinkles stick, then wrap them in plastic wrap to share with friends!