Snickerdoodle Ice Cream Sandwich Minis

“My husband absolutely loves ice cream sandwiches and snickerdoodles, so I combined them into one fun treat. Here’s how we build this cool dessert.” —Heather Pilon, Winslow, Maine

Snickerdoodle Ice Cream Sandwich MinisPhoto: Taste of Home
Servings Prep Time Cook Time
16servings 40minutes + freezing 10minutes + cooling
Servings Prep Time
16servings 40minutes + freezing
Cook Time
10minutes + cooling
Portions: servings
Portions: servings
  1. Preheat oven to 400°. In a bowl, beat butter and 3/4 cup sugar until blended. Beat in egg. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
  2. In a small bowl, mix brown sugar, cinnamon and remaining sugar until blended. Shape rounded tablespoons of dough into 1-in. balls; roll in brown sugar mixture. Place 2 in. apart on ungreased baking sheets.
  3. Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely.
  4. Using a small scoop, place 2 tablespoons ice cream on bottom of a cookie; top with a second cookie, pressing gently to flatten ice cream. Wrap in plastic and freeze. Repeat with remaining ingredients. Freeze sandwiches overnight.
Recipe Notes

Nutrition Facts
1 ice cream sandwich: 182 calories, 8g fat (5g saturated fat), 34mg cholesterol, 122mg sodium, 26g carbohydrate (16g sugars, 1g fibre), 2g protein.