Snickerdoodle Ice Cream Sandwiches... a Gr8 cookie combined with a favorite frozen treat, what could be better?
Wait, what did that say?!?! You read it right, Snickerdoodle Ice Cream Sandwiches. Because why not take a favorite cookie and make it into a special treat!
The rich cinnamon ice cream sandwiched between the buttery cinnamon sugar coated cookies is a creamy flavor bomb.
This combo is the perfect after school snack for those hot first few days of the term. Make these and keep them in the freezer to surprise your kids and their friends. Or serve them for dessert at a casual party. These are the perfect size for any time. Not too big and not too small...Goldilocks would love them!
Just make our Gr8 Snickerdoodle recipe and freeze the cookies. Then make Cinnamon Vanilla Ice Cream. (It's our favorite Vanilla Ice Cream recipe with cinnamon added; no ice cream maker needed!) OR, just buy your favorite ice cream. Put the two together and you get a delicious snack that everyone will love.
This recipe will make about 30 sandwiches, Gr8 for dessert for a big crowd or to just keep in the freezer for those ice cream cravings.
Snickerdoodle Ice Cream Sandwiches
Ingredients
- 60 Snickerdoodle cookies
- 1 recipe Cinnamon Vanilla Ice Cream,, or 1 quart of any store bought ice cream
Cinnamon Vanilla Ice Cream
- 1 cup whole milk,, well chilled
- 3/4 cup granulated sugar
- 2 teaspoons cinnamon
- 2 cups heavy cream,, well chilled
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Place the Snickerdoodles in the freezer and freeze for at least 1 hour.
- When ready to assemble the sandwiches, leave the ice cream (whether homemade or store bought) out of the freezer for a few minutes to soften slightly.
- Place a small scoop of ice cream on one cookie then sandwich another cookie on top.
- You can wrap each cookie in waxed paper and place in freezer or just place the ice cream sandwiches in a pan, cover and freeze for at least 4 hours or up to 3 days.
Cinnamon Vanilla Ice Cream
- In a small bowl mix together the sugar and cinnamon.
- In the bowl of your electric mixer, combine the milk and the sugar/cinnamon mixture, and mix on low speed, about 1-2 minutes, until the sugar is dissolved.
- Stir in the heavy cream, vanilla and salt.
- Pour the mixture into the bowl of your ice cream maker and process according to manufacturer's instructions until thickened. This should take 25 to 30 minutes.
- Transfer to an airtight container and freeze until hard.
To make the ice cream without an ice cream machine
- Before starting the cream mixture, put an empty 9x9 metal pan into the freezer. Freeze for at least 30 minutes. (If you forget to do this, just put the bowl with the cream mixture into the refrigerator while you chill the pan.)
- Once the pan is frozen pour the cream mixture into the pan and carefully place in the freezer.
- After 20 minutes, stir the mixture and be sure to get all the edges mixed into the middle.
- Return the pan to the freezer for 30 minutes then stir again.
- Continue stirring every 30 minutes until you have a frozen creamy mixture.
- Proceed with putting the ice cream between the cookies. Then freeze for at least 4 hours or up to 3 days.
- Enjoy!
Notes
Gr8 Do Ahead Tips:
- The cookies can be made up to a month ahead of time. Just keep them frozen in a tightly sealed container.
- The ice cream can (and should) be made a day or two ahead of time.
- Once the ice cream sandwiches are assembled, freeze for at least 4 hours.
Be a Gr8 Friend and tell us what you think!