If you're feeling a little decadent, then this Snickerdoodle Cookie Ice Cream Sandwich recipe is for you. Fill two chewy in the center, crispy on the edges and cinnamon sugar dusted chocolate chip snickerdoodle cookies with cool and creamy ice cream for an out of this world ice cream sandwich.
What's the one food you always have on hand? For me, it's homemade cookies. And if my cookie jar is running low, I can whip up a batch of almond butter chocolate chip cookies or sprinkley sugar cookies in less than an hour from start to finish.
I like a slightly soft and chewy cookie with just a bit of crispy crunch around the edges. These snickerdoodles check all the cookie requirement boxes. And when made into homemade ice cream sandwiches, this frozen dessert is next level.
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Why you'll love this ice cream sandwich recipe
- Decadent frozen treat - When I'm filling extra decadent, I grab two homemade cookies (these cinnamon sugar dusted ones flecked with chocolate chips are a new obsession) and some ice cream and make this ice cream sandwich recipe.
- Many variations - Having endless variety is what makes these frozen treats so much fun to make. When you put your mind to it, the possibilities are endless.
Ingredients
- salted butter
- vegetable shortening
- granulated sugar
- large eggs
- all purpose flour
- baking soda
- kosher salt
- cream of tartar
- cinnamon
- chocolate chips
- your favorite store bought or homemade ice cream
Why is there cream of tartar in snickerdoodle cookies?
All of the ingredients are ones in a well stocked baking pantry. The only one that may throw you for a loop is cream of tartar. What the heck is it? Well first of all, it's not a cream or liquid. It is actually a white powdery substance that is the acidic byproduct of fermenting wine.
Cream of tartar helps stabilize beaten egg whites in angel food cakes and meringue pies. In snickerdoodles, it prevents the sugar from crystallizing so the cookies stay soft and have a slight tang. Enough with the science lesson. Let's get baking!
How to assemble cookie ice cream sandwiches
Mint chip, coffee mocha, brownie chocolate chip, and cookies and cream are some of my fave ice cream flavors to use to make the cookie ice cream sandwiches.
- Take your choice of ice cream out of the freezer about 5 minutes before making sandwiches. It will soften and melt a little making it easier to assemble the frozen treats.
- Choose 2 cookies and scoop about ¼ cup of ice cream on to the bottom of one of the cookies. Top the ice cream with the bottom side of the second cookie. Press the cookies together slightly so the ice cream reaches the edge of the cookies.
- Wrap in plastic wrap and store in the freezer for up to 1 week. If they last that long.
Cookie baking tips
- Have all the ingredients at room temperature. It makes them mix together easier.
- Preheat the oven for at least 15 minutes.
- Scrap down the bowl as you beat the batter. It helps with uniform mixing of the ingredients.
- Line the baking sheets with parchment. The cookies won't stick to the pan and will bake up evenly.
- Use a large cookie scoop to make all the cookies the same size.
- Rotate the sheets half way through the baking time. I like to bake only 1 pan at a time so I flip the pan around from front to back. Then the cookies bake evenly. If you bake 2 sheets at at time also switch the sheets from the top to the lower baking rack too.
- Baking times are a range. A softer, chewier center is the perfect cookie for me. I take the cookies out of the oven when they are slightly under cooked.
- For a softer cookie, cool them on parchment paper. For a crisper cookie, cool them on a cooling rack.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Snickerdoodle Cookie and Ice Cream Sandwich Recipe
Equipment
Ingredients
- 8 tablespoons salted butter at room temperature
- ½ cup vegetable shortening such as Crisco
- 1 ¾ cups granulated sugar divided
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 tablespoon cinnamon
- 2 cups semi sweet chocolate chips
- 3 pints of your favorite ice cream
Instructions
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of a standing mixer, beat the butter, shortening and 1 ½ cups of sugar on medium low speed for about 3 minutes. Scrap down the sides of the bowl.
- Add the eggs 1 at a time. Beat for 30 to 60 seconds or until incorporated.
- In a small bowl, whisk the flour, salt, baking soda, and cream of tartar.
- With the mixer on low, gradually add the dry ingredients. Beat until just combined.
- Add the chocolate chips and mix for about 30 seconds.
- In a small bowl, combine the remaining ¼ cup sugar and the cinnamon.
- Using a large cookie scoop (about 2 tablespoons of dough) form the batter in balls. Roll in the cinnamon sugar and place about 2 to 3 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes. The cookies should puff up in the middle and be golden brown on the edges. Place on a cooling rack.
- Cool the cookies completely before making the ice cream sandwiches. Take the ice cream out of the freezer about 5 minutes before making the sandwiches.
- For each sandwich, choose 2 cookies. Scoop about ¼ +/- cup of ice cream and place it on the bottom side of one of the cookies. Top with the bottom side of the other cookie. Press the cookies slightly together so the ice cream comes to the edges of the cookies. Wrap the sandwich in plastic wrap and store in the freezer for up to 1 week.
Notes
- Have all the ingredients at room temperature. It makes them mix together better.
- Preheat the oven for at least 15 minutes.
- Scrap down the bowl as you beat the batter. It helps with uniform mixing the ingredients.
- Line the baking sheets with parchment. The cookies won't stick to the pan and will bake up evenly.
- Use a large cookie scoop to make all the cookies the same size.
- Rotate the sheets half way through the baking time. I like to bake only 1 pan at a time so I flip the pan around from front to back so the cookies bake evenly. If you bake 2 sheets at at time also switch the sheets from the top to the lower baking rack too.
- Baking times are a range. A softer, chewier center is the perfect cookie for me. I take the cookies out of the oven when they are slightly under cooked.
- For a softer cookie, cool them on parchment paper. For a crisper cookie, cool them on a cooling rack.
Nutrition
