Snickerdoodle Ice Cream Sandwiches
Tue, Oct 8, 2013
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Cinnamon-sugar is a favorite comfort combo for me. It makes me think of the cinnamon-sugar-butter toast that my Grandma used to make me as a treat, my mom’s snickerdoodles, her chunky cinnamon apple pie, and her cinnamon rolls {just to name a few favorites!}. It was a logical step to up the comfort and sandwich my cinnamon {snickerdoodle} ice cream between soft & chewy snickerdoodle cookies.
- Cinnamon Ice Cream
- 3 eggs
- 2 cups milk (or half and half)
- 1 cup brown sugar
- 2 cups heavy cream
- 2 tsp vanilla extract
- 1 tsp+ cinnamon
- Snickerdoodle Cookies
- 1 cup plus 2 Tbsp butter, softened
- 1½ cups sugar
- 2 eggs
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp brown sugar
- 1½ tsp cinnamon
- 1½ tsp sugar
- In a large saucepan, beat the eggs, milk and sugar until well blended.
- Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
- Let the mixture cool.
- Add the heavy cream and the vanilla.
- Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
- Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
- Recipe makes 1 quart of ice cream.
- Cream the butter and the sugar.
- Beat in the eggs.
- In a separate bowl, combine the flour, cream of tartar, baking soda and salt.
- Stir the dry ingredients into the butter mixture and mix them until a smooth dough forms.
- In a small bowl, mix the brown sugar, sugar and cinnamon.
- Roll the cookie dough into balls a little bit smaller than golf balls.
- Roll each ball in the brown sugar-cinnamon mixture until they are completely covered.
- Place them on a greased cookie sheet.
- Bake the cookies at 350 degrees for 8 minutes and 30 seconds until the bottoms are just turning golden.
- For soft cookies, be careful not to over-bake them. They will continue to set up as they cool.
- Let the ice cream soften so that it can be spooned easily.
- If perfect circles desired, use a round biscuit or cookie cutter of your preferred size to cut the snickerdoodle doodles into exact circles. (You can crumble the scrap pieces of cookie over your cinnamon or vanilla ice cream.)
- Working with two cookies at a time, scoop cinnamon ice cream onto the bottom of one cookie.
- Top the ice cream with the bottom of the second cookie, and gently press together.
- Using a table knife, sweep around the edges to smooth them and remove any excess drips of ice cream.
- Immediately place the sandwich in a sealed container in the freezer while you continue assembling the other sandwiches.
- Once frozen, you can individually wrap them in plastic wrap or simply leave them in the sealed container.
Tags: cinnamon ice cream, homemade ice cream sandwiches, ice cream, Snickerdoodle cookie ice cream, snickerdoodle cookies, snickerdoodle ice cream, snickerdoodles
they look delish!