Snickerdoodle Ice Cream Sandwiches
Last Updated on January 18, 2022 by Annie
Sweeten up your day with these delicious Snickerdoodle Ice Cream Sandwiches. Tender snickerdoodle cookie bars surround delicious dairy-free ice cream in this indulgent treat!
With summer weather sticking around, I thought it was about time to share a treat I made ALL summer, trying to find the best way to share with you. I want to be clear, this recipe is all for you and in no way, shape, or form did I enjoy having to make non-dairy ice cream treats over and over to find the perfect one… who am I kidding, this recipe was a DREAM to create!
The first time I attempted these delicious snickerdoodle ice cream sandwiches I tried making them with my simple snickerdoodle cookie recipe. After baking the cookies I simply scooped ice cream in between and called it a day. While delicious, the ice cream spilled out of the sides of the sandwich with every bite and made eating them an absolute mess.
Next, I thought I would use my snickerdoodle cookie bars recipe and cut the bars down the middle fill the space with ice cream and then put the top back on. Unfortunately this resulted in a crumbly top that just didn’t sit well with the ice cream and base layer.
The final iteration of this delicious dessert came close to what you see before you today. Two even slabs of snickerdoodle cookie bar filled with a creamy dairy-free ice cream perfect for a warm summer day!
PICKING THE BEST ICE CREAM
Look, I am not complaining because I know dairy-free ice cream has come a LONG way but… why is it so gosh darn expensive?? On a good day, a pint (don’t even get me started about the lack of gallon options) of dairy-free ice cream is $3.50 on any other day you’re looking at $6.00 or more a pint… oof. But it’s a price I am willing to pay when it comes to a good scoop of ice cream.
In the many test runs of this recipe, various dairy-free ice creams were procured and tested. My suggestion is to pick something that pairs well with cinnamon. Here are a few of the brands I tried:
–O’MY Vanilla Bean paired wonderfully and even my mom (a notorious ice cream snob) LOVED it! But it’s super expensive when it’s not on sale and the last 3 times I have tried to buy it, it hasn’t been on sale.
–Creamy Vanilla Bean Oatmilk Frozen Dessert from So Delicious also pairs well with the snickerdoodle flavor and I have to stop myself from eating the whole pint in one sitting because just cause it’s dairy-free does NOT mean it’s healthy.
–Simple Truth Vanilla Almond Frozen Dessert Same delicious vanilla flavor you expect in an ice cream with none of the dairy and a reasonable price. Be warned this frozen dessert melts more quickly than the oat-based ice creams previously mentioned.
HOW TO MAKE SNICKERDOODLE ICE CREAM SANDWICHES
PREPARE THE SNICKERDOODLE SHEET PAN COOKIE
First, allow a stick of vegan butter and an egg to come to room temperature.
When the butter and egg are ready, preheat the oven to 350°F and line a cookie sheet with parchment paper and set aside.
In a large bowl cream together 1/2 cup vegan butter, 3/4 cup sugar, 1/4 cup brown sugar. Once combined, add in 1 teaspoon vanilla and egg, stir to combine.
In a medium mixing bowl stir together 1 1/2 cup flour, 3/4 teaspoon cream of tartar, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.
In a small mixing bowl stir together 1 tablespoon sugar with 1/2 teaspoon cinnamon. Set aside.
Fold the flour mixture into the vegan butter mixture until combined.
Press the batter into the lined cookie sheet to make a smooth rectangle. I start by plopping the dough around the lined sheet pan and pressing it flat with my hands. Then, place some parchment paper on top of the dough. Using a rolling pin, roll the dough to make an even layer.
Once evenly rolled out, sprinkle the top with some of the cinnamon sugar, I use about 2 teaspoons of the mixture. Save the rest for later.
Bake the sheet cookie for 18-20 minutes. Remove from the oven and allow to cool completely.
ASSEMBLE THE ICE CREAM SANDWICHES
Trim the end off the sheet pan cookie to make straight lines. Don’t go ham on this or try to get perfectly straight lines you will chop off too much cookie and then be left with nothing. Just get it good enough and move on.
Then cut the cookie evenly down the middle, width wise to make two even sized halves. Again, it doesn’t need to be perfect but if you want to measure it I’m not stopping or judging you.
Flip one half of the cookie over where the cinnamon sugar topping is facing down.
Evenly spread the vanilla ice cream across the half of the cookie you placed top down. I like to scoop the ice cream and use the back of a spoon to smooth it out.
Once evenly spread, sprinkle just a little cinnamon sugar and place the second half of the cookie, cinnamon sugar side up, on top.
Wrap in the parchment paper and freeze for at least 2 hours. Cut into equal sized pieces and dip the sides in the remaining cinnamon sugar. Serve and enjoy.
OTHER DELICIOUS DESSERTS
Texas Sheet Cake– This unbelievably moist Texas Sheet Cake covered in a fudgy chocolate frosting is a chocolate lover’s dream!
Chess Pie– This dairy-free chess pie is the southern classic remastered with a hint of coconut.
McKay’s Sugar Cookies– These deliciously simple sugar cookies are melt in your mouth good. They are soft, with a nice crisp base, easy to shape, and come out perfectly every time!
Did you make these delicious snickerdoodle ice cream sandwiches yet??? What are you waiting for!? When you make them, snap a quick picture before inhaling the plate and share it with me by tagging @mylifeafterdairy on Instagram so I can see all of your delicious dairy-free adventures!
Snickerdoodle Ice Cream Sandwiches
Creamy, non-dairy ice cream sandwiched between tender snickerdoodle cookie bars for the ultimate snickerdoodle ice cream sandwich!
Ingredients
- ½ c. Vegan Butter
- 1 Egg
- ¾ c. Sugar
- ¼ c. Brown Sugar
- 1 tsp. Vanilla
- 1½ c. Flour
- ¾ tsp. Cream of Tartar
- ¼ tsp. Baking Soda
- ½ tsp. Salt
- ½ tsp. Cinnamon
Cinnamon Sugar Topping
- 1 Tbsp. Sugar
- ½ tsp. Cinnamon
Instructions
-
Take a stick of vegan butter and an egg out of the refrigerator and allow to come to room temperature before beginning.
-
Preheat the oven to 350°F and line a cookie sheet with parchment paper.
-
In a large bowl cream together vegan butter, sugar, and brown sugar. Once combined add vanilla and egg. Stir until smooth.
-
In a medium bowl stir together flour, cream of tartar, baking soda, salt, and cinnamon.
-
In a small bowl mix together cinnamon and sugar for the cinnamon sugar topping. Set aside.
-
Fold the flour mixture into the butter mixture until combined.
-
Press the batter into the lined cookie sheet to make a smooth rectangle. I start by plopping the dough around the lined sheet pan and pressing it flat with my hands. Then, place some parchment paper on top of the dough. Using a rolling pin, roll the dough to make an even layer.
-
Once evenly rolled out, sprinkle the top with some of the cinnamon sugar, I use about 2 teaspoons of the mixture.
-
Bake the sheet pan cookie for 18-20 minutes. Remove from the oven and allow to cool completely.
Assemble the Ice Cream Sandwiches
-
Trim the end off the sheet pan cookie to make straight lines. Then cut the cookie evenly down the middle, width wise.
-
Flip one half of the cookie over where the cinnamon sugar topping is facing down.
-
Evenly spread the vanilla ice cream across the half of the cookie you placed top down. Once evenly spread, place the second half of the cookie, cinnamon sugar side up, on top.
-
Wrap in the parchment paper and freeze for at least 2 hours. Cut into equal sized pieces and dip the sides in the remaining cinnamon sugar. Serve and enjoy.
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