Friday, June 7, 2013

Cardamom Snickerdoodle Ice Cream Sandwiches

I LOVE ice cream sandwiches. They are the quintessential summer dessert. Seriously, what is better than a cookie and ice cream all in one bite? What more could you ask for? 
So what is so great about these ice-cream sandwiches? Well, they're made with the most delicious Cardamom Snickerdoodle cookies. The cardamom gives it a bit of a grown-up twist to your typical cinnamon and sugar cookie. They are crisp around the edges with a chewy center. Pair that with some spiced banana ice cream and you have perfection!
Now, lets get to the "ice cream" part of this recipe. I was utterly shocked when I realized how easy this was to make. Just throw a couple of ingredients into a food processor and you have the most delicious and creamiest ice cream everrrr. It's like magic! 
Oh and did I mention that the best part is that it's guilt free?! Which means having ice cream for breakfast is totally acceptable! :)

Cardamom Snickerdoodle Ice Cream Sandwiches
Recipe adapted from The Nest

1 stick unsalted butter, at room temperature
3/4 cup plus 2 tablespoons sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom

  • Preheat the oven to 350 degrees. 
  • Cream the butter and ¾ cup of the sugar in a large mixing bowl until light and fluffy. In a small bowl, whisk together the egg and vanilla. Add the egg mixture to the butter mixture and beat until combined. 
  • Sift the flour, cream of tartar, lemon zest, baking soda, and salt into a medium bowl. Gradually add the flour mixture to the butter mixture and beat until combined. 
  • Mix together the remaining 2 tablespoons of sugar, cinnamon, and cardamom in a small bowl. Scoop the dough by rounded tablespoons and shape the dough into balls. 
  • Roll the dough balls in the sugar mixture and place them 2 inches apart on an ungreased baking sheet. 
  • Bake the cookies for 13 to 14 minutes, or until the centers are set. Remove the cookies from the oven and allow them to cool completely before removing them from the baking sheet.
  • Place one cookie top side down. Scoop 1/3 to 1/2 cup of ice cream onto the cookie. Place another cookie top side up on the ice cream and press gently to flatten the ice cream between the two cookies. Serve the ice-cream sandwiches.

Spiced Banana Ice Cream
Recipe adapted from The Kitchn
4 peeled medium bananas, sliced into coins and frozen until solid
1/2 teaspoon cinnamon
1/4 teaspoon cardamom

Blend bananas in food processor until they are the consistency of soft serve ice cream. (It will take a few minutes, just keep scraping down the bowl and keep blending!)
Blend in cardamom and cinnamon. Transfer to a freezer container and freeze until solid.

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