Snickerdoodle Ice Cream Sandwich Minis

Total Time:Prep: 40 min. + freezing Bake: 10 min. + cooling

Recipe by Heather Pilon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 22, 2023

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

TEST KITCHEN APPROVED

Snickerdoodle Ice Cream Sandwich Minis

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Yield:about 16 servings
Prep:40 min
Cook:10 min
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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
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Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely.
  4. 4
    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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