Recently I posted this recipe for Super Soft and Puffy Snickerdoodles. They are by far the best Snickerdoodles I have ever had and as we were eating them I had the brilliant idea to use Josh's new ice cream maker to make ice cream sandwiches out of them. We looked for a cinnamon ice cream recipe and found that Recipe Girl had just had the same idea and posted some Snickerdoodle ice cream sandwiches. I decided to use the same ice cream recipe she used but kicked up the cinnamon flavor recipe by adding in some cinnamon chips.
These are some seriously delicious Snickerdoodle and Cinnamon Chip Ice Cream Sandwiches. We brought these over to a friends house for dinner. I used my Super Soft and Puffy Snickerdoodle recipe to make them in two sizes (big ones for the adults, regular size cookies for the kiddos).
Each component is delicious on it's own, but when you combine the soft, puffy snickerdoodles with the creamy, cinnamon filled ice cream, you are in cinnamon heaven. They are also easy to put together.
Simply put one cookie face down, top it with a scoop of cinnamon chip ice cream, and finish it off with another snickerdoodle face up.
Then stick them in the freezer for a couple of hours to set. I found the easiest way to assemble them was to wrap each ice cream sandwich individually in plastic wrap. This helped the ice cream stay in place while the sandwich sets up. Then I put them in a large ziploc and we were ready to take them to a friend's house for dinner.
Snickerdoodle and Cinnamon Chip Ice Cream Sandwiches
To make the Cinnamon Chip Ice Cream:
Adapted from Recipe Girl
- 1 1/2 cups whole milk
- 1 1/2 cups heavy whipping cream
- 1/2 cup and 1/4 cup sugar
- 1/4 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. vanilla
- 4 egg yolks
- 1/2-3/4 cup cinnamon chips
- Make an ice bath by filling a large bowl with ice and a little water. Then put a medium bowl into the ice bath with a strainer set on top of it.
- Combine the milk, cream, 1/2 cup sugar, salt, cinnamon, and vanilla in a saucepan over medium heat. Stir occasionally until warm, about 5 minutes.
- In a separate bowl, whisk together the egg yolks and 1/4 cup sugar
- Add half of the warm milk mixture, one ladleful at a time, to the egg yolks whisking steadily to prevent the eggs from curdling.
- Add the egg mixture back into the pan with the remainder of the milk mixture.
- Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5-7 minutes. Make sure not to let it boil!
- Pour it over the strainer into the bowl set in the ice bath. Stir often until the mixture has come to room temperature.
- Cover with plastic wrap, pressing the plastic into the surface of the custard. Refrigerate at least 4 hours or overnight.
- Pour the cooled mixture into your ice cream maker and churn according to the manufacture's instructions
- Transfer the ice cream into a container, sprinkling in the cinnamon chips as you do so. Then freeze at least 2 hours before assembling your ice cream sandwiches.
- 3 3/4 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1/2 tsp. salt
- 1 cup (2 sticks) butter
- 2 cups sugar
- 2 eggs
- 1/4 cup milk
- 2 tsp. vanilla
- 3 tlbs. sugar
- 1 tsp. cinnamon
- Preheat oven to 375. Mix the 3 tbls. sugar and 1 tsp. cinnamon in a small bowl and set aside.
- In a medium bowl, sift together flour, baking soda, cream of tartar, and salt.
- Cream butter and 2 cups sugar on medium speed until light and fluffy.
- Add in eggs, milk, and vanilla and beat well.
- Add in dry ingredients and mix well.
- Use an ice cream scoop to portion out dough and then form into balls. Roll balls in cinnamon/sugar mixture and place on baking sheet lined with parchment paper a few inches apart. Flatten slightly.
- Bake 8-9 minutes or until light golden.
- Lay out a square of plastic wrap for each ice cream sandwich.
- Place one cookie, face down, on each piece of plastic wrap.
- Top each cookie with a scoop of ice cream.
- Place one more cookie, face up on top of the ice cream.
- Gently press down to slightly flatten the ice cream. Then wrap it up in the plastic wrap and place it on a cookie sheet.
- Repeat for each ice cream sandwich and place the cookie sheet in the freezer for at least 2 hours.
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