Snickerdoodle Ice Cream Sandwiches + 5 Ice Cream Sandwich Links


Summer is holding on in New England despite the days inevitably growing shorter.  I’m grateful for the warm breeze and sunshine.  It will all change soon enough.  Tomorrow marks the first day of fall.  Fall feels like a time of reflection.  I am not quite ready to reflect on all the year, so far, has brought my way.  I have trouble letting go. For just a bit longer I will savor summer and eat an ice cream sandwich or two.   I hope you enjoy these as much as I did.  More stories and recipes to come soon.

Snickerdoodle Ice Cream Sandwiches

Cookie recipe adapted from Baker’s Royale

Vanilla ice cream recipe adapted from The Perfect Scoop by David Lebovitz

Ingredients for ice cream:

1 cup whole milk

A good pinch of salt

¾ cup of sugar

3 teaspoons of vanilla

2 cups heavy cream

5 large egg yolks


First, pour the cream into a metal bowl set inside a larger bowl filled with ice water.  Set aside.

Using a medium saucepan, heat the milk, salt, and sugar until the sugar is dissolved and just comes to a boil.  Remove from heat.  Using a separate bowl, whisk together the egg yolks.  Slowly pour a little of the warm milk into the egg yolks, whisking constantly.  Add the egg yolks to the saucepan with the remaining milk.  Cook the custard over low heat, stirring and scraping the bottom of the saucepan with a heat-proof spatula until the custard thickens.  The custard is ready when it covers the back of a spoon or spatula.

Using a fine-mesh strainer, strain the custard into the heavy cream.  Stir until cool to the touch.  Next, stir in the vanilla extract.  Cover tightly with plastic wrap and refrigerate overnight.

Churn the custard according to your ice cream manufacturer’s instructions.  Store in an air-tight container in your freezer.  This recipe makes 1 quart.  Enjoy!

Snickerdoodle Cookies

Makes 2 dozen

Recipe adapted from Baker’s Royale

Ingredients for cookies:

2 ¾ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 teaspoon kosher salt

¼ teaspoon cinnamon + 1 tablespoon of cinnamon for sugar/cinnamon mixture

¼ teaspoon nutmeg

¼ teaspoon ginger

1 ¾ cups sugar, divided

½ cup of vegetable shortening

1 stick + 2 tablespoons of unsalted butter, room temperature

2 eggs

2 tablespoons milk

2 teaspoons vanilla extract


Pre-heat your oven to 400F.  Grab two baking sheets and cover with parchment paper.  Set aside.

Using a medium bowl whisk together flour, cream of tartar, baking soda, salt, ¼ teaspoon of cinnamon, nutmeg, and ginger.  Set aside.

Using a stand mixer with a paddle attachment, cream the butter, shortening, and 1 + ½ cups sugar on medium speed until light and fluffy, scraping down the sides and bottom of the bowl once or twice.  Add the eggs, one at a time until thoroughly combined.  Next, add the vanilla.  Reduce the speed to low and add dry ingredients.  Add the milk and mix until just combined.

Mix together 1 tablespoon of cinnamon and ¼ of sugar in a small bowl.

Using a cookie scoop, make round cookies balls.  Roll the dough in the cinnamon-sugar mixture until well coated and place on a prepared baking sheet.  Space the cookies two inches apart.  Place the baking sheet in the fridge.  Allow the cookies to chill for 20 minutes before baking.

Bake cookies until lightly golden brown, about 8-10 minutes.  Cool on pan for two minutes then remove and place on a wire rack to cool completely.  Store cookies in an air-tight container at room temperature until ready to make the ice cream sandwiches.

Ice cream sandwich assembly

Working quickly, add a rounded scoop of vanilla ice cream to one cookie.  Place another cookie on top.  Push down on the cookie top gently and evenly until the ice cream is evenly distributed.  Wrap in plastic wrap, place in a freezer bag, and freeze for 4 to 6 hours.  Create an assembly line to make this process go faster!  Enjoy!

5 Must Check Out Ice Cream Sandwich Links

The cherry season may be over but don’t let that stop you from making Brown Butter Blondie’s dark cherry ice cream sandwiches.  I love the combination of fruit and chocolate, especially in ice cream.  Yum!

Samoas are by far my favorite girl scout cookie.  In high school I could easily eat an entire box on my own then truly wonder why I had a bellyache.  Broma Baker’s recipe for samoas ice cream sandwich cookies makes me want to make myself sick all over again.  Check them out!

Coffee ice cream fans head to Zoe Bakes for her no-churn coffee ice cream sandwiches.  They look like the perfect treat to whip up this weekend!

Rum raisin ice cream reminds me of my grandmother.  She loved it.  Head to The Candid Appetite for an oatmeal rum raisin ice cream sandwich that is sure to turn any non-believer into a believer.

It is officially fall and time to embrace all things pumpkin and gingerbread.  Head to Canelle et Vanille for a pumpkin and gingerbread ice cream sandwich recipe that is sure to satisfy your pumpkin craving.

Mini Chocolate Chip Ice Cream Sandwiches with Sprinkles


“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.”  – Henry James

I love summer in New England. I can’t imagining spending a summer anywhere else. Long days, cold ocean water,  dinner on the beach, lobster rolls and fried claims. Strawberry and peach picking, after dinner walks,  the Pops 4th of July celebration on the Esplanade,  eating outside in the North End, Red Sox games, cold beer and ice cream, of course. When I saw a recipe by Martha Stewart for mini chocolate chip ice cream sandwiches I had to try it. Bubba and the kids love ice cream. I tried to make them a bit healthier by adding white whole wheat flour, but come on, who am I kidding?

_KH10056I read Joanne Chang’s Flour cookbook a few months ago. I highly recommend it. The recipes are fantastic and she gives great baking tips. One of her baking tips is to beat the sugar and butter for about 6-8 minutes on medium speed. You will know you have creamed the butter and sugar long enough when the mixture goes from yellow and sandy to ivory and fluffy. If you are using brown sugar and butter, the mixture should go from muddy brown to a pale brown.


I love raw cookie dough. I try not to eat it in front of the kids because I don’t want them to eat a raw egg but dam it is hard to control myself when this is staring at me.


Mini Chocolate Chip Ice Cream Sandwiches with Sprinkles

slightly adapted from Martha Stewart

Makes about 12


1 cup all-purpose flour

1/2 cup of white whole wheat flour

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup (1 stick) unsalted butter at room temperature

1/2 cup packed light-brown sugar

1/4 cup granulated sugar

1/4 cup greek yogurt (I used 2%. Full Fat greek yogurt or sour cream will work here as well.)

1 large egg

1 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips

1/2 cups sprinkles or mini chocolate chips or chocolate jimmies aka chocolate sprinkles. It’s a New England thing.

1 pint vanilla ice cream, softened


Preheat oven to 350 degrees.  In a medium bowl whisk together flours, baking soda, and salt. Set aside.

Using an electric mixer, beat butter and sugars until light and fluffy, about 6-8 minutes, scraping down the sides half way through. Add greek yogurt, egg, and vanilla extract. Continue to beat until smooth about 2 minutes.

With the  mixer on the lowest speed,  gradually add flour mixture. Mix until just combined. Fold in 1 cup of chocolate chips.

Drop 1 rounded tablespoon full of dough on cookie sheet about 1 1/2 inches apart. You will end up with 25 to 30 cookies.

Bake 10 to 12 minutes or until golden brown and transfer to a wire rack to cool.

Pour sprinkles or chocolate chips on a plate. Scoop about 2 tablespoons of  ice cream between 2 cookies and press gently. Roll the sides of each sandwich in sprinkles or chocolate chips. If the ice cream is melting, place sandwiches in freezer until firm enough to roll in sprinkles or chocolate chips. Transfer sandwiches to baking sheets and freeze until firm; about 2-4 hours depending on your freezer. Wrap each sandwich in plastic wrap. They can be frozen for up to two weeks. Enjoy!