Snickerdoodle Ice Cream Sandwich Minis Recipe

Snickerdoodle Ice Cream Sandwich Minis Recipe
Snickerdoodle Ice Cream Sandwich Minis Recipe photo by Taste of Home
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Snickerdoodle Ice Cream Sandwich Minis Recipe

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My husband absolutely loves ice cream sandwiches and snickerdoodles, so I combined them into one fun treat. Here’s how we build this cool dessert. —Heather Pilon, Winslow, Maine
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + freezing Bake: 10 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + freezing Bake: 10 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup plus 3 tablespoons sugar, divided
  • 1 large egg
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups vanilla ice cream

Directions

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. Yield: about 16 servings.
Originally published as Snickerdoodle Ice Cream Sandwich Minis in Simple & Delicious December/January 2016

Nutritional Facts

1 ice cream sandwich: 182 calories, 8g fat (5g saturated fat), 34mg cholesterol, 122mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter, softened
  • 3/4 cup plus 3 tablespoons sugar, divided
  • 1 large egg
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups vanilla ice cream
  1. 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.
  2. 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.
  3. Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely.
  4. 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. Yield: about 16 servings.
Originally published as Snickerdoodle Ice Cream Sandwich Minis in Simple & Delicious December/January 2016

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