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Snickerdoodle Ice Cream Sandwiches

Creamy vanilla ice cream is sandwiched between homemade extra-soft and chewy snickerdoodles to create the ultimate cookie ice cream sandwich!
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6 ice cream sandwiches


  • 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.


Store ice cream sandwiches in freezer up to 2 weeks. Allow ice cream sandwiches to soften 10 minutes before enjoying.