Snickerdoodle Cookie Cinnamon Pecan Ice Cream Sandwiches

Author: Sarah Bates | The Chef Next Door

Makes 12


24 snickerdoodle cookies (recipe to follow)

3 cups cinnamon pecan ice cream (recipe to follow)

For each ice cream sandwich, place one heaping scoop of ice cream between two cookies. Gently press the cookies together so that the ice cream spreads to the edge of the cookies. Place the sandwiches on a baking sheet and freeze for 15 minutes to set. Eat immediately, or save for later by wrapping the sandwiches individually in plastic wrap. Place them in a tightly sealed container or resealable freezer bag and freeze until needed.

Bon Appétit!

Cinnamon Pecan Ice Cream


2 cups heavy cream

1 cup milk

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

2 teaspoons pure vanilla extract

5 large egg yolks

2/3 cup chopped pecans

In a medium saucepan, whisk together the heavy cream, milk, brown sugar, cinnamon, and salt. Bring to a simmer then remove from the heat. Stir in the vanilla.

In a medium bowl, whisk together the egg yolks. Stirring constantly, add about half cup of the hot liquid to the egg yolks. Whisk in another half cup of the hot liquid, stirring constantly. Slowly pour the egg mixture back into the saucepan and cook over medium heat until the mixture is thick and coats the back of a spoon.

Pour the mixture into a container, cover tightly, and chill for a minimum of four hours. Once completely chilled, process the ice cream according to the manufacturer's directions for your machine. About five minutes before the mixing is completed, add the pecans and let mix in

completely. The ice cream will have a creamy texture, like soft-serve. Transfer the ice cream to an airtight container and place in the freezer for about two hours until firm. 

Snickerdoodle Cookies


1 stick unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon vanilla extract

1 egg

1 1/2 cups all-purpose flour 

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

For topping:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside. 

In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy. Beat in the vanilla and the egg. Add the flour, baking powder, cinnamon and salt to a bowl and whisk to combine. Add the flour mixture to the butter mixture and beat until combined. Using a medium sized scoop, shape the dough into 24 balls.

Combine the 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small shallow bowl. Roll the cookie balls in the sugar mixture and place 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the tops of the cookies crack. Cool on the pan for one minute, then remove from the pan and cool completely on a wire rack.