Skip to main content

Snickerdoodle Ice Cream Sandwiches #OurFamilyTable


Today the #OurFamilyTable bloggers are sharing ice cream recipes. Christie of A Kitchen Hoor's Adventures wrote: "No churn, hand churn, gellato; how do you keep cool with ice cream during the heat of summer? What toppings and sauces do you make for your ice cream friendly fam?"

I Scream for Ice Cream Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!


Snickerdoodle Ice Cream Sandwiches
When I offered to make dinner for my parents for their 47th anniversary this week, my mom requested fish, cookies, and ice cream. And since I was asking D to make the cookies, he suggested putting together the last two requests. D cautiously asked, "Would you be okay if I made ice cream sandwiches for Nonno and Nonna? It won't be fancy, but it will be delicious." I'm all for delicious...no need for fancy. 

Ingredients 
makes approximately 3 dozen cookies or 18 ice cream sandwiches

Snickerdoodles
  • 1 C softened butter
  • 1 C organic granulated sugar + 4 T for rolling
  • 1 egg
  • 1 t pure vanilla extract
  • 1/2 t ground cinnamon + 2 T for rolling
  • 1/4 t ground cardamom
  • 1/4 t ground nutmeg
  • 3 C flour
  • 1 t baking soda
  • 1/2 t baking powder
  • Also needed: baking sheet, silicone mat or parchment paper, scoop 

Ice Cream Sandwiches
  • ice cream (D used vanilla and espresso chocolate cookies crumble)
  • Also needed: scoop
Procedure

Snickerdoodles
Preheat oven to 375 degrees F. In a small bowl, blend together 4 T sugar and 2 T ground cinnamon for rolling.

In a small mixing bowl, blend together flour, baking soda, baking powder, 1/2 t ground cinnamon, 1/4 t ground cardamom, and 1/4 t ground nutmeg. Set aside.

In a large mixing bowl, cream together the butter and sugar until lightened and fluffy. Beat in egg and pure vanilla.


Gradually blend in the flour mixture until you have a smooth dough. Here you can use a scoop which is much easier...or you can roll walnut-sized balls with your hands.


Place the dough balls in the cinnamon mixture and roll to coat completely.


Place onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven - or until golden. If you prefer more crunchy cookies, bake for a minute or two longer. But the softer cookies were easier to assemble into ice cream sandwiches.


Let cookies cool on sheets for 2 to 3 minutes before removing to cool on wire racks. Once you're ready to assemble...


Ice Cream Sandwiches
Use a scoop to place a small bit of ice cream (he used about 1 T for a 1-1/2" cookie) on the flat side of one cookie. Place the flat side of another cookie on top of the ice cream and gently press them together until the ice cream comes to the edge of the two cookies.


Work quickly and serve immediately!

Comments

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh