Thicker than a…Snicker-doodle
Originally when I was thinking about this post I was just going to post and talk about the cookies. Then it dawned on me, this is about these thicker than a snicker ice cream sandwiches I made using my Salted Caramel Crown Royal No-Churn ice cream. When I tell you these cookie sandwiches are everything, they are everything. Check out these quick and easy steps to make your own cookie sandwiches to cool off on a hot summer day.
When making these ice cream sandwiches spread your Salted Caramel Crown Royal ice cream into a 9 x 13” pan lined with plastic wrap and allow to chill over night. Lift out your ice cream using the plastic wrap and cut ice cream using a 3” round cutter then place on a clean sheet pan. Once all ice cream rounds have been cut sandwich between 2 of your fresh baked snickerdoodle cookies. If you are planning to serve these sandwiches later in the day I suggest cutting out your ice cream circles and placing them on a sheet pan to refreeze until you need them. If you assemble and refreeze your cookies will become hard and make it difficult for your guest to eat. Below is the recipe for snickerdoodle cookies and the salted caramel ice cream.
Snickerdoodle cookies
Unsalted butter 8 oz
Granulated sugar 1 1/2 cup
Eggs 2 ech
Vanilla extract 1 tsp
AP Flour 2 3/4 cup
Cream of tarter 2 tsp
Baking soda 1 tsp
Salt 1/2 tsp
Cinnamon Sugar mixture
Granulated Sugar 3 tbs
Cinnamon 3 tbs
Directions
Preheat oven to 350
In a large bowl or bowl of stand mixer combine sugar and butter. In another bowl combine flour, cream of tartar, baking soda and salt and set aside.
Using the creaming method we will cream the butter and sugar until well combined. Next, add in both eggs and vanilla, mix again until combined. Gradually add in dry ingredients until no dry particles remain in bowl.
Using a 1.5 oz disher (ice cream scoop) dish out level amounts of dough and place on a parchment lined sheet pan. Coat each dough ball in cinnamon sugar mix and place back on sheet pan to chill for 10 min in refrigerator.
When ready to bake place 6 to 8 dough balls on parchment lined sheet pan and bake at 350 for 6 min and rotate pan 180 degrees and bake 5 more min.*
*I like to rotate my pans because it allows for more even baking in case your oven has hot spots.
Salted Caramel Crown Royal Ice Cream
Heavy Cream 16 oz
Sweetened Condensed milk 13 oz
Vanilla bean paste 1 1/2 tsp
Salted Caramel Crown Royal 1 1/2 oz
Toasted pecans 1/2 cup
Directions
In a large mixing bowl, add heavy whipping cream and beat on MED-HIGH speed until stiff peaks form.
In another small mixing bowl, add sweetened condensed milk, vanilla bean paste and Whiskey. Whisk to combine.
Pour 1/3 of the sweetened condensed milk mixture into larger mixing bowl with the whipped cream to soften then add remaining mixture until combined. Add toasted pecans and gently stir in.
Pour mixture into a 9"x5" loaf pan and smooth the top out.
Cover with plastic wrap and freeze for 8 hours or more. Be sure the wrap touches the top of the ice cream to avoid ice crystals forming.
