Decadent cinnamon ice cream sandwiched between classic snickerdoodle cookies make these Snickerdoodle Ice Cream Sandwiches the perfect summertime treat!
Over the weekend, my husband and I put the kids to bed and decided to have a little “us” time. We drove into town to the local ice cream shop for a couple scoops of our favorite dessert. Pinguino Eis in Grafenwoehr, Germany serves the best handmade ice cream I’ve never had with flavors that are always in season! (For more, read this review of Pinguino Eis from my friend Thais!
I ordered a scoop fresh raspberry and a scoop of chocolate ice cream and my husband ordered a scoop of white chocolate and a scoop of cinnamon ice cream… both on waffle cones. (I posted a picture on Instagram if you want to see!) There is almost nothing I love more than chocolate and berries together so I was in Heaven with my cone. But then I had a lick of Dave’s cinnamon ice cream. I’d never had that flavor before… actually, I never even seen cinnamon ice cream before that day. And let me tell you, that cinnamon ice cream was out-of-this-world delicious!
Woah! So good in fact that I immediately began dreaming up ways I could use it in a baking project for JavaCupcake. And so… today’s creation was born!
This week, my husband’s boss & family plus another guy from work were coming over for dinner. It was supposed to be a warm day, so the plan was to BBQ brats, drink beers and chill in the backyard while the kids played. We could eat, drink and get a little FRG work done in the process. I wanted to make a dessert that would please the kids and the adults and decided that using the cinnamon ice cream to make Snickerdoole Ice Cream Sandwiches was perfect for the warm Spring evening!
I began with my favorite Snickerdoodle cookie recipe from the 1963 Betty Crocker Cooky Book and added a bit of nutmeg to the batter. I think that extra spice really adds a kick to the cookie! The ice cream, of course, is from Pinguino Eis and paired perfectly with the Snickerdoodles!
If you can’t find cinnamon ice cream, you could easily make your own. Simply soften your favorite vanilla ice and stir in a few teaspoons per every cup of ice cream you’ll be using. Make sure to pop the ice cream back in the freezer if it starts to get too soft before making your ice cream sandwiches.
Finally, to serve the Snickerdoodle Ice Cream Sandwiches, I cut strips of brown parchment/baking paper, wrapped that around each sandwich and tied it off with bakers twine. This was a cute, simple way to fancy up this sweet dessert!
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 3/4 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 Tbsp ground cinnamon, for rolling
- 1/4 cup sugar, for rolling
- 4 cups cinnamon ice cream *(see NOTE below)
- Preheat oven to 400F degrees. Line baking sheets with parchment paper.
- In the bowl of your stand mixer, cream together the shortening and butter until combined.
- Add the sugar and beat on high until light and fluffy.
- Mix in the eggs, one at a time, until incorporated then mix in the vanilla.
- In another bowl, whisk together the flour, baking soda, salt and nutmeg.
- In a small bowl, combine the ground cinnamon and sugar for rolling and set aside.
- Add the flour mixture to the butter/sugar mixture and mix until a dough ball forms.
- Roll 1-inch balls of dough with your hands then toss them in the cinnamon/sugar mixture to completely coat. NOTE: The more uniform your balls are in size, the better sandwiches they will make.
- Place on prepared baking sheets and bake for 8 minutes. DO NOT OVER BAKE!
- Allow to cool on cookie sheets 3 minutes before removing to a wire rack to cool completely.
- Once cooled, scoop 3-4 Tbsp of cinnamon ice cream onto the flat side of one cookie and spread evenly across the cookie. Sandwich a second cookie, flat side down, onto the ice cream.
- Freeze until ready to serve.
NOTE: If you can't find cinnamon ice cream, you can make your own. Buy a gallon of your favorite vanilla ice cream. Leave the vanilla ice cream out to soften for about 20 minutes. Once soft, mix in 1-2 tsp of cinnamon per every cup of ice cream you'll use. Freeze again until firm or ready to use.