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Snickerdoodle Ice Cream Sandwiches

Print Recipe
Prep Time 25 minutes
Cook Time 11 minutes
Total Time 36 minutes
Servings: 8 sandwiches
Ingredients Method Notes

Ingredients
  

  • 16 baked snickerdoodle cookies cooled
  • 3 cups vanilla ice cream slightly softened
  • 2 tbsp granulated sugar for rolling
  • 1 tsp ground cinnamon for rolling

Method
 

  1. Bake and fully cool soft snickerdoodles.
  2. Soften ice cream on counter about 10 minutes until spreadable.
  3. Scoop generous ice cream portion onto flat side of cookie.
  4. Top with another cookie; gently press ice cream to edges.
  5. Mix sugar and cinnamon; roll exposed ice cream edge in mixture.
  6. Freeze sandwiches on tray at least 30 minutes before serving.

Notes

Wrap individually in parchment to keep them firm in the freezer.