I had to close this month with another ice cream recipe. Have no fear I will be sharing some more ice cream recipes next month as well. August is my blog’s birthday month, baby girl is turning one! Since ice cream is one of my favorite things to make since starting this blog, I will be posting some new recipes and doing a giveaway that is ice cream related! Stayed tuned for it!
My sister-in-law Dawn is responsible for finding this recipe. She made them for other members of my family and they raved about them. The sugary-cinnamon cookie makes the perfect compliment for your favorite flavor ice cream. I recently had made some vanilla ice cream so that is what I decided to use. Dawn taught me a great trick for serving these for a crowd. I didn’t try this strategy yet since I was making only two of these for Blair & I.
Here is what she did, let some ice cream thaw a bit on the counter until it is spreadable. Spread the ice cream into a 9 x 13 pan or you could use an 8 x 8 pan if you want the ice cream layer to be thicker. Pop it in the freezer overnight, and in the morning she used a circle cookie cutter to cut out the ice cream to place in between the two cookies. Once they were all assembled she placed them back in the freezer until serving time. Ice cream sandwiches have always been a favorite of mine, so I am excited that I have a new unique recipe to share with others! And if for some reason ice cream isn’t your thing, then enjoy the cookies on their own!
Snickerdoodle Ice Cream Sandwiches
1 1/2 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup (1 stick) unsalted butter,
at room temperature
1/2 cup plus 2 Tbsp firmly packed
light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
3/4 tsp ground cinnamon
3 cups ice cream
What you’ll do:
Pre-heat oven to 350°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside for later use. Using an electric mixer, beat the butter, brown sugar and 2 Tbsp of the granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
In a small bowl, combine the cinnamon and remaining 2 Tbsp granulated sugar. Form the dough into 1½-in. balls, roll in the cinnamon-sugar mixture and place on the prepared baking sheets, spacing them 2 in. apart. Bake until set and edges are slightly golden, 10 to 12 minutes. Let cool for 5 minutes before transferring to wire racks to cool completely.
Form sandwiches with 2 cookies and ice cream. Serve immediately or freeze, covered, for up to 3 days.
Source: Woman’s Day, June 2011