Homemade Snickerdoodle Ice Cream Sandwiches: A Dream Come True
If there’s anything better than a warm snickerdoodle cookie, it might just be a soft snickerdoodle ice cream sandwich. These homemade treats are the perfect blend of cozy cinnamon-sugar flavor and cool, creamy indulgence — all in one bite. And the best part? They’re surprisingly easy to amke from scratch, with a few simple ingredients and no ice cream maker required.
Soft & Chewy Snickerdoodles, Even After Freezing
The magic starts with the cookies. Instead of scooping individual cookies, this recipe uses a half size sheet pan to bake one giant snickerdoodle slab – perfect for cutting into uniform squares. These cookies are soft, chewy, and just the right thickness to sandwich without overwhelming the ice cream. Even better, they stay soft straight out of the freezer. No rock-hard cookies here – just pillowy, cinnamon-kissed goodness in every bite.
Homemade Vanilla Ice Cream
Between those soft cookies is a thick layer of homemade vanilla ice cream that’s rich, creamy, and smooth like soft serve. Made with heavy whipping cream, sweetened condensed milk, vanilla bean paste and a pinch of salt, it delivers deep vanilla flavor with just the right amount of sweetness. And since it’s a no-churn recipe, there’s no need for fancy equipment – just whipe, fold, freeze and you’re done.
A Dessert That’s Worth the Chill
Once assembled, these snickerdoodle ice cream sandwiches are a dream to eat. The cookies remain tender, the ice cream melts slowly into soft, creamy cloud, and the cinnamon-sugar coating gives that nostalgic snickerdoodle finish. They’re perfect for summer cookouts, after-school treats, or whenever you want a dessert that feels both nostalgic and next-level.
Pro-Tip: Cut them into squares and wrap individually in foil for grab-and-go convenience. Trust me, once you have one, you’ll want a stash ready at all times.
Snickerdoodle Ice Cream Sandwiches
Ingredients
Snickerdoodle Cookies
- 1/2 c salted butter (1 stick) melted
- 10 tbsp granulated sugar (1/2 c + 2 tbsp)
- 10 tbsp light brown sugar (1/2 c + 2 tbsp)
- 3/4 tsp kosher salt
- 1 1/4 tsp cream of tartar
- 3 large eggs
- 1 tsp vanilla
- 1 3/4 c flour
- 1 1/2 tsp baking powder
Cinnamon Sugar
- 1/2 c sugar
- 1 tbsp cinnamon
Homemade Vanilla Ice Cream
- 2 c heavy whipping cream
- 14 oz can sweetened condensed milk
- 1 tsp vanilla bean paste
- 1/4 tsp kosher salt
Instructions
- For the cookies, preheat oven to 350 degrees. Line a half size sheet pan with parchment paper.
- Add the flour, baking powder, cream or tartar and salt to a bowl. Whisk and set aside.
- Add cooled melted butter to a mixing bowl or stand mixer along with brown sugar, granulated sugar and vanilla. Mix for a minute.
- Add the eggs one at a time. Mix, scrape the bowl down and mix again.
- Slowly add the dry ingredients to the wet. Mix until fully combined.
- Pour the batter into the parchment lined half size sheet pan. Use a spatula to spread it evenly. It will be thin. Cover in 2/3 of the cinnamon sugar.
- Bake for 15-18 minutes until they're set in the middle.
- Cool completely to room temperature.
- For the ice cream add heavy whipping cream, sweetened condensed milk, vanilla bean paste and salt to a stand mixer fitted with a whisk attachment or using a handheld mixer. Beat together until medium peaks form.
- Line a 9x13 dish with cling wrap with a lot of overhang.
- Slice the cooled cookie in half vertically (right down the middle, top to bottom)
- Add one half of the cookie to the 9x13 dish.
- Top with all of the ice cream mixture. Spread out evenly.
- Top with second half of the sheet pan cookie.
- Tightly wrap in the overhanging cling wrap completely.
- Freeze overnight.
- Remove from the freezer, unwrap and place on a cutting board. To create clean lines cut the outside edge off.
- Cut into 16 bars. Dredge the outside edges of each bar into the remaining cinnamon and sugar (optional).
- Individually wrap in foil and store in the freezer.
- Pro tip: slice each bar into 4 equal pieces. Somehow the thin slices taste even better!