SNICKERDOODLE ICE CREAM (FOR ICE CREAM MAKER)
I don't have an ice cream maker yet, but when I finally get one, this is a recipe I definitely want to try out. This is a 1-quart recipe, but it can be doubled for a 2-quart ice cream maker. Adapted from the Land O'Lakes website. Prep time may vary depending on the ice cream maker.
Provided by Muffin Goddess
Categories Frozen Desserts
Time 1h10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
- Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 367.7, Fat 27.2, SaturatedFat 17, Cholesterol 98.3, Sodium 45.3, Carbohydrate 29.8, Fiber 0.1, Sugar 26.1, Protein 2.6
SNICKERDOODLE ICE CREAM SANDWICHES
The chewy texture of a snickerdoodle, coated in a crisp layer of cinnamon sugar is a perfect cookie for an ice cream sandwich. For this version, we bake a giant, sheet-pan sized snickerdoodle, cut it in half, fill it with scoops of ice cream, freeze and cut it into individual sandwiches.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 to 15 ice cream sandwiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
- Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined.
- Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise.
- Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar-side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar-side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours.
- Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.
SNICKERDOODLE ICE CREAM SANDWICHES
This is a creation I came up with when I needed a dessert and was asked to bring Snickerdoodles again. They're delicious!!! And easy, to boot!!!! Cinnamon-y cookies, with cold, creamy ice cream in the middle!! They go fast!!! You can mix it up with your favorite ice cream. I recommend the cinnamon ice cream, or plain vanilla. And we've even tried Fried Mexican Ice cream!! Use your favorite snickerdoodle recipe...I prefer recipe #138385! I'm including this recipe here. The amounts are approximate, cuz it really depends upon how big your cookies are and how much ice cream you put in the middle.
Provided by Charmie777
Categories Frozen Desserts
Time 1h30m
Yield 16 sandwiches, 16 serving(s)
Number Of Ingredients 11
Steps:
- FOR SNICKERDOODLES:.
- Preheat oven to 375°.
- Stir together flour, soda, cream of tartar and salt.
- Beat butter for 30 seconds.
- Add the 2 cups sugar and beat until fluffy.
- Add eggs, milk and vanilla; beat well.
- Add dry ingredients to beaten mixture, beating until well blended.
- Form dough into golf-ball sized balls (or larger) - dough will be sticky.
- Roll in mixture of cinnamon and sugar.
- Place 2-inches apart on greased cooked sheet.
- Flatten with bottom of glass or hand. They need to be flattened a little more than when making regular snickerdoodles.
- Bake at 375° for 9-11 minutes until light golden and just beginning to crack on top. This will vary according to the size of the cookies. But look at them and make sure there are no "shiny" parts.
- Cool completely on wire rack.
- FOR ICE CREAM SANDWICHES:.
- Match cookies by size into pairs.
- Turn one cookie upside-down and place a generous scoop of ice cream (slightly softened, but not too much).
- Quickly place other cookie on top and press down little to smash the ice cream.
- Immediately wrap tightly in plastic wrap and place in freezer.
- Repeat with remaining cookies.
- Freeze until firm.
Nutrition Facts : Calories 461.2, Fat 20.4, SaturatedFat 12.5, Cholesterol 88.9, Sodium 262.1, Carbohydrate 64.5, Fiber 1.3, Sugar 40.3, Protein 6.6
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