Snickerdoodle Ice Cream Sandwiches

On a particularly uninspiring Tuesday evening not long ago, a girlfriend and I decided to make our way to the west end of Toronto to test out Bakerbots ice cream sandwiches (as evident here). The verdict: ridiculous, in the very best of ways. You get to pick your own cookie flavour AS WELL as ice cream innards leaving you with infinite possibilities of deliciousness. Over the weekend, I found myself craving them something fierce. And not willing to make the journey to the opposite end of the city, I did what any sane person does on a lazy Sunday: I made my own. Cinnamon meets vanilla bean and the results are magic. 

Read on for the snickerdoodle ice cream sandwich recipe!

Homemade Ice Cream Sandwiches

2014-06-18 08:35:03

Serves 16

The quintessential summer treat: a homemade ice cream sandwich

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Prep Time

3 hr

Cook Time

15 min

Prep Time

3 hr

Cook Time

15 min

190 calories

12 g

118 g

15 g

2 g

9 g

66 g

28 g

10 g

0 g

6 g

Nutrition Facts

Serving Size

66g

Servings

16

Amount Per Serving

Calories 190

Calories from Fat 134

% Daily Value *

Total Fat 15g

23%

Saturated Fat 9g

44%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 118mg

39%

Sodium 28mg

1%

Total Carbohydrates 12g

4%

Dietary Fiber 0g

0%

Sugars 10g

Protein 2g

Vitamin A

12%

Vitamin C

1%

Calcium

5%

Iron

1%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 batch of homemade snickerdoodles ( recipe here)
2. FOR THE VANILLA BEAN ICE CREAM
3. 2 cups heavy cream
4. 1 cup half-and-half
5. 2/3 cup granulated sugar
6. 2 vanilla beans, split lengthwise and scraped, seeds reserved
7. 6 large egg yolks

OPTIONAL TOPPINGS

1. Toasted almonds
2. Cinnamon-sugar
3. Sprinkles etc...

Instructions

1. 1. In a large bowl, fill halfway with ice water and set aside.
2. 2. In a medium saucepan over medium heat, combine cream, half and half, sugar, vanilla bean pods and seeds, stirring occasionally until sugar dissolves (this takes 10 minutes or so)
3. 3. In a separate bowl, whisk egg yolks until smooth. Slowly pour 1 cup of the cream mixture into the egg mixture, whisking constantly so the egg does not cook.
4. 4. Pour egg mixture back into the pan and cook over low heat, stirring constantly, until it begins to thicken (around 2 minutes). Look at you! You just made custard.
5. 5. Remove the custard from the heat and strain it through a fine mesh strainer, removing any lumps. Place bowl over ice bath and let cool for 10-15 minutes.
6. 6. Cover and chill in refrigerator for 3 hours, then place in ice cream maker and freeze according to manufacturers directions!

TO ASSEMBLE

1. 1. Scoop a generous amount of ice cream onto your snickerdoodle.
2. 2. Top with another snickerdoodle and gently push to spread ice cream out evenly.
3. 3. Roll in topping of your choice for bonus points!

By Lark & Linen

Adapted from Chow Hound

beta

calories

190

fat

15g

protein

2g

carbs

12g

more

Adapted from Chow Hound

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/

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