Ice Cream Sandwich Recipe - Snickerdoodle & Häagen-Dazs® Cherry Vanilla Ice Cream

Yield: 10 Ice Cream Sandwiches
Total Time:
1 hr
 
The cookie dough will be rolled out and cut to help keep thin, even sizes for the sandwiches. If you have problems handling the dough, just chill it a bit then continue working.

Ingredients

  • 1 batch Snickerdoodle dough , baked for ice cream sandwiches *see following instructions
  • 2 - 14 oz. containers Häagen-Dazs® Cherry Vanilla Ice Cream

Snickerdoodle Dough - You will have a little extra cookie dough left over. Roll into a log wrapped in plastic wrap and freeze for future use.

  • 3/4 cup granulated Sugar (150g)
  • 1 cup Brown Sugar (150g)
  • 1/2 cup unsalted Butter (1 stick or 113g) (room temp.)
  • 1/4 cup Shortening or Lard (50g) (room temp.)
  • 2 lrg. Eggs
  • 2 teaspoons Vanilla Extract (10ml)
  • 1/4 teaspoon Sea Salt
  • 2 1/4 cups unbleached, all-purpose Flour (300g)
  • 2 teaspoons Cream of Tartar (10ml)
  • 1 teaspoon Baking Soda (5ml)
  • 1 Tablespoon Cornstarch (15ml)
  • 1/4 cup Cinnamon Sugar mix (50g)(1 part cinnamon, 3 parts sugar ratio) - best with fresh grated Vietnamese Cinnamon

Directions

  1. Make snickerdoodle dough: Combine both sugars, butter and lard in a mixing bowl and cream until light and fluffy. Add eggs, vanilla extract, and salt and mix until fully incorporated.
  2. Sift flour, cream of tartar, baking soda, and cornstarch together and gently mix into butter mixture.
  3. Divide dough in half (or whatever is convenient for your workspace). Between two sheets of parchment paper or wax paper, roll it out to 1/4" thick. Place rolled out dough into the freezer to chill until firm (at least 20 minutes.)
  4. Pre-heat oven to 350° F (325° F convection bake). Line a sheet pan with a silpat, parchment paper, or lightly grease the pan.
  5. Using a 2 1/2" round cutter, cut the chilled dough into circles. Carefully place on prepped sheet pan, leaving a couple inches of space for them to spread.
  6. Bake for 10-12 minutes, or until cookies are just set and starting to turn light golden on the edges.
  7. Allow to cool for 2 minutes, then using a thin spatula, place on a wire rack to finish cooling.
  8. Using a 3" fluted cutter (or whatever shape you prefer), trim cookies into decorative shape

Assembly

  1. Freeze two plates ahead of time to place cut outs of ice cream on to minimize melting.
  2. Cut containers away from ice cream. Lay ice cream on it's side and slice approx. 1/2" thick. Using a 3" fluted cutter (or whatever shape you used to trim the cookies) trim ice cream slices into decorative shapes. Immediately place each slice on the chilled plates, then place in freezer to keep frozen.
  3. Layer snickerdoodle cookies with ice cream slices in between two cookies to form a ice cream sandwich.

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