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Snickerdoodle Ice Cream Sandwiches

Soft sheet pan snickerdoodle cookies sandwich a homemade vanilla ice cream and optionally get pressed into more cinnamon and sugar. The cookies stay soft even after freezing!
5 from 1 vote
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Course Dessert

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!
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