Snickerdoodle Ice-cream Sandwiches
Snickerdoodle ice cream sandwiches are the kind of treat that instantly feels nostalgic and exciting at the same time. Soft, cinnamon sugar-coated cookies sandwich creamy, homemade cinnamon ice cream for the perfect balance of warm spice and cool, fluffy sweetness. They’re cozy, refreshing, and slightly messy in the best way, basically everything you love about a snickerdoodle, just upgraded into an ice cream sandwich. Whether you’re making these for a summer night treat or just because you’re craving something fun, they’re guaranteed to disappear fast!
No-Machine Ice Cream Hack
Here’s the little trick that makes this recipe magic: you don’t need an ice cream machine, a $200 countertop gadget, or any special equipment at all. Just a jar, a lid, and a little arm strength. Shaking the heavy cream with sugar and vanilla incorporates air the same way a machine would churn it, giving you that light, creamy texture without the fuss. Once it’s doubled in size, the freezer does the rest of the work. Give it one last shake, and suddenly you’ve got legit homemade ice cream that tastes like it came straight from a machine, only easier, faster, and way more fun!
One of the best parts of these snickerdoodle ice cream sandwiches is the cookie itself. The soft, cinnamon sugar snickerdoodles on the outside bring that warm, cozy flavor to every bite, perfectly balancing the creamy, cold ice cream in the middle. And the best part? This recipe is super customizable. You can swap the ice cream flavor, roll the cookie edges in cinnamon sugar, or even drizzle a little caramel or white chocolate on top. Think of this as you go-to base for endless snickerdoodle ice cream sandwich combinations!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, refreshing, and perfectly cinnamon-y!
Once you have all of the ingredients ready to go, you’re officially set up for snickerdoodle ice cream sandwich success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best ice cream possible!
Snickerdoodle Ice-cream Sandwiches
Ingredients
- 1 cup butter
- 1 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 2 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup granulated sugar
- 1 tbsp cinnamon
- 1 cup whole milk
- 2 cups heavy cream
- 2/3 cup powdered sugar
- 1 tbsp vanilla extract
- pinch of salt
- 1 tbsp cinnamon
Method
- Preheat your oven to convection 350°F and line a baking tray with parchment paper.
- In a stand mixer (or by hand), beat the room-temperature butter and granulated sugar until the mixture turns light and off-white, about 1–2 minutes.
- Mix in the egg and vanilla extract until fully combined.
- Fold in the all-purpose flour, baking powder, and baking soda until a soft cookie dough forms.
- Scoop ⅓ cup portions of dough, roll each in cinnamon sugar, and place on the prepared tray.
- Bake for 13–14 minutes.
- For perfectly round cookies, swirl a cup or cookie cutter around each cookie right out of the oven. Let cookies cool completely.
- In a large bowl, combine whole milk, heavy cream, powdered sugar, cinnamon, and a pinch of salt.
- Whip with a hand mixer or stand mixer fitted with the whisk attachment until fluffy with soft peaks.
- Gently fold in vanilla extract.
- Transfer the mixture to a freezer-safe container and freeze for 2–3 hours or overnight until firm.
- Once cookies are fully cooled and ice cream is firm, scoop about ⅓ cup of ice cream onto the bottom of one cookie.
- Top with another cookie and gently press to form a sandwich.
- Enjoy immediately or store in the freezer for up to 8 days.
