Snickerdoodle ice cream sandwiches combine the nostalgic taste of classic snickerdoodle cookies with creamy, refreshing ice cream, creating the ultimate summer dessert. These treats are perfect for cooling down on a hot day and are sure to be a hit with both kids and adults alike.
Key Ingredients
- All-purpose gluten-free flour: This is the base of our cookie dough. Gluten-free flour ensures that those with gluten sensitivities can enjoy these delicious treats without any adverse effects. The xanthan gum in the flour helps mimic the elasticity and texture of gluten.
- Unsalted butter: Butter adds richness and moisture to the cookies, creating a tender and flavorful base. Using unsalted butter allows you to control the amount of salt in the recipe.
- Granulated sugar: This sweetens the cookies and helps create a crisp texture. It also aids in the creaming process with the butter, which incorporates air into the dough for lightness.
- Egg: The egg provides structure and stability to the cookie dough, binding the ingredients together. It also adds moisture and richness.
- Vanilla extract: Vanilla enhances the flavor of the cookies, adding a sweet and aromatic note that complements the cinnamon-sugar coating.
- Baking soda: This leavening agent helps the cookies rise and spread during baking, ensuring a light and airy texture.
- Cream of tartar: A key ingredient in snickerdoodles, cream of tartar gives the cookies their characteristic tangy flavor and chewy texture. It also works with the baking soda to provide leavening.
- Salt: Salt enhances the overall flavor of the cookies by balancing the sweetness and bringing out the other flavors.
- Ground cinnamon: Essential for the classic snickerdoodle flavor, cinnamon is mixed with sugar to coat the cookie dough balls before baking, adding a warm, spicy sweetness.
- Strawberry ice cream (or flavor of choice): The ice cream filling adds a creamy, refreshing contrast to the warm, spiced cookies, making these sandwiches a delightful treat. Strawberry pairs wonderfully with the cinnamon flavor, but feel free to experiment with your favorite ice cream flavors.
Why You'll Love This Recipe
- Gluten-Free Goodness: These cookies are made with gluten-free flour, making them perfect for those with gluten sensitivities.
- Easy to Make: With simple ingredients and straightforward steps, these ice cream sandwiches are quick and easy to prepare.
- Versatile: You can customize the ice cream filling with your favorite flavors, from classic vanilla to adventurous choices like strawberry or pistachio.
- Perfect for Any Occasion: Whether it's a summer BBQ or a cozy movie night, these ice cream sandwiches are a delightful treat for any occasion.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Dough
- In a large mixing bowl, cream together the softened butter and ¾ cup of sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
3. Shape the Cookies
- In a small bowl, mix the remaining 2 tablespoons of sugar with the ground cinnamon.
- Scoop out tablespoon-sized portions of the dough and roll them into balls.
- Roll each ball in the cinnamon-sugar mixture until well coated.
4. Bake the Cookies
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each dough ball with the bottom of a glass or your hand.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
5. Cool and Assemble
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are cooled, place a scoop of ice cream on the bottom of one cookie and top with another cookie to form a sandwich.
- Gently press the cookies together to sandwich the ice cream between them.
- Repeat with the remaining cookies and ice cream.
6. Freeze and Serve
- Place the assembled ice cream sandwiches on a baking sheet and freeze for at least 1 hour before serving.
- Store any leftover sandwiches in an airtight container in the freezer.
FAQs
Can I use a different type of flour?
Yes, you can use regular all-purpose flour if you don't need the recipe to be gluten-free. However, you may need to adjust the quantity slightly to achieve the right dough consistency.
What other ice cream flavors work well with snickerdoodles?
Vanilla, cinnamon, caramel, or even chocolate ice cream can be great choices. Feel free to experiment with your favorite flavors!
How long can I store these ice cream sandwiches?
Stored in an airtight container in the freezer, these ice cream sandwiches can last up to 2 weeks.
Gluten Free Snickerdoodle Ice Cream Sandwiches
Enjoy the ultimate summer treat with our Snickerdoodle Ice Cream Sandwiches! Gluten-free snickerdoodle cookies paired with creamy ice cream.
Ingredients
- 1 ½ cups all-purpose gluten-free flour ensure it contains xanthan gum
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- 2 tablespoon granulated sugar for rolling
- 1 pint strawberry ice cream or ice cream flavor of choice
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and ¾ cup of sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- In a small bowl, mix the remaining 2 tablespoons of sugar with the ground cinnamon.
- Scoop out tablespoon-sized portions of the dough and roll them into balls.
- Roll each ball in the cinnamon-sugar mixture until well coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each dough ball with the bottom of a glass or your hand.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are cooled, place a scoop of ice cream on the bottom of one cookie and top with another cookie to form a sandwich.
- Gently press the cookies together to sandwich the ice cream between them.
- Repeat with the remaining cookies and ice cream.
- Place the assembled ice cream sandwiches on a baking sheet and freeze for at least 1 hour before serving.
- Store any leftover sandwiches in an airtight container in the freezer.
Tried this recipe?Let us know how it was!
