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
Snickerdoodle Ice Cream Sandwich Minis
Snickerdoodle Ice Cream Sandwich Minis
Prep Time
40 min
Cook Time
10 min
Yield
about 16 servings
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.
Nutrition Facts
1 ice cream sandwich: 182 calories, 8g fat (5g saturated fat), 34mg cholesterol, 122mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein.
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