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cinnamon cookie ice cream sandwiches with creamy vanilla filling and cinnamon-sugar edges in a wide horizontal shot, lined up on a chilled metal tray on a kitchen counter, bright natural light, shallow depth of field, landscape orientation

Snickerdoodle Ice Cream Sandwiches

Two chewy cinnamon cookies hugging a scoop of vanilla ice cream that is rolled in extra cinnamon sugar.
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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 a batch of soft snickerdoodle cookies.
  2. Let the ice cream soften on the counter for about 10 minutes so it spreads easily.
  3. Scoop a generous portion of ice cream onto the flat side of one cookie.
  4. Top with a second cookie and press gently until the ice cream reaches the edges.
  5. Stir the sugar and cinnamon together, then roll the exposed ice cream edge in the mix.
  6. Freeze the sandwiches on a tray for at least 30 minutes before serving.

Notes

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