Creamy vanilla ice cream is sandwiched between homemade extra-soft and chewy snickerdoodles to create the ultimate cookie ice cream sandwich!
Fall quickly approacheth. Ice cream’s hey-days are numbered. What does this lovely mid-August Friday call for? Ice cream sandwiches!
Iswoon and Iscream. Literally.
And with snickerdoodles, guys. Say it with me: SNICKER-DOODLES. The first runner-up in my mind of best.cookies.ever.
And in case you’re wondering, oatmeal cookies come in first place. No judgement, please. 😉
So it feels kind of weird posting these ice cream sandwiches today. Back in the beginning of the week, I was planning out my posting schedule for the week as usual, and it happened to be EX-TREMELY hot at the time. So I thought, hey! Ice cream sandwiches would be an excellent way to celebrate Friday!
And then…yesterday it’s like somebody pulled the light switch on summer. It got fuh-reeeeezing! I seriously don’t even think we got about 65F degrees yesterday which is a definite far cry from the mid-90’s that have been around the past few weeks.
You probably wouldn’t guess it from all my moaning about the heat, but I would definitely take 90s over having to pull out my sweatpants in August.
And uh, ice cream sandwiches people! My only motivation to step into the kitchen on one of those days.
They have a sacred spot in my freezer. Behind the label DO NOT TOUCH—Property of Sarah!
I was MADE to be an ice cream sandwich-hoarder, guys. It’s in my job description.
As far as ice cream sandwiches go, these ones are pretty much the simple of the simple. We’re going to be using my treasured snickerdoodle recipe that has been delighting my entire family for like billions of years.
Seriously. The snickerdoodle of your dreams. Everyone says so.
Then we’re gonna move forward to plopping said cookie heaven with a scoop of FROZEN heaven. (i.e. ice cream, guys)
Another cookie on top. SMUSH ’em together and watch the heavens and earth collide.
Then sink your teeth into frozen paraaaaaadise.
See? Easy-peasy stuff, guys. Like dangerously so. Definitely weekend-worthy or just for any ‘ol time you get those gimme-something-sweet-n-COLD cravings.
And no matter what climate you’re in I’m just gonna declare that that’s all the time.
The keys to making it an awesome weekend are kinda staring you in the face, friends.
Now we scream. ♥
- 1 cup butter, softened
- 1 cup plus 2 tablespoons coconut sugar (or brown sugar)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups white whole wheat flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons plus 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 12 snickerdoodle cookies (recipe above)
- 6 scoops vanilla ice cream
- Make the cookies: Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
- Place butter and 1 cup sugar in a stand mixer bowl fitted with a paddle attachment. Beat on medium speed until creamy. Beat in egg and vanilla until smooth.
- In a separate medium bowl, whisk flour, cream of tartar, baking soda, 2 teaspoons cinnamon, and salt. Add flour mixture to liquid and beat on medium speed until a dough forms.
- Roll dough into 1-in balls and place 1-in apart on prepared baking sheet. Bake cookies at 350F 9-10 minutes (cookies will still seem slightly soft in the middle---this is ok) Cool cookies on a baking sheet 5 minutes then transfer cookies to a cooling rack to cool completely.
- Once cookies are cooled, assemble the ice cream sandwiches: Place one medium scoop vanilla ice cream on the bottom of 6 cooled snickerdoodles. Top ice cream with remaining 6 cookies to form a sandwich. Quickly wrap ice cream sandwiches in plastic wrap and place in freezer. Freeze sandwiches at least 30 minutes before serving.
Fridays call for more ice cream. —> ♥