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Butter Pecan Snickerdoodle Ice Cream Sandwiches are a delicious way to welcome Spring! Two giant, soft, homemade snickerdooodle cookies surround a scoop of creamy Blue Bunny® Butter Pecan Ice Cream for a frozen treat that can't be beat!
I scream, you scream, we all scream for ice cream...sandwiches! Are you a fan of ice cream sandwiches? We are! My family's love for unique ice cream sandwiches began several years ago when we enjoyed some amazingly delicious homemade ice cream sandwiches at a diner near my daughter's college campus. They offered a nice variety of unique flavored cookies/ice cream flavors that were delightful to try! I think it was the combination of big soft cookies with quality ice cream that turned us into such fans.
I was thinking about those wonderful ice cream sandwiches when I developed this recipe. I mean, what's better than great big soft snickerdoodle cookies with Blue Bunny® Butter Pecan Ice Cream?
I'll answer that question for you...nothing!
We love Blue Bunny®! I was first introduced to Blue Bunny® brand ice creams on our annual vacations to Myrtle Beach, South Carolina. My family always insists on Blue Bunny® Ice Cream for the week because we all really loved the variety of flavors and the premium quality. I was so happy to find Blue Bunny® Ice Cream back home in my local Walmart and I LOVE the new clear plastic packaging! I can see all the yumminess that lies within without needing to dig into the container! I picked up a container of Blue Bunny® Butter Pecan for this recipe and a container of Blue Bunny® Mint Chocolate Chip for my mint-chocolate-chip-loving husband.
Plan a little time to make these ice cream sandwiches. Making this dessert is a little labor intensive, because you need to make the cookies first. If you plan ahead, you can make the cookies a day or two before you plan to assemble the ice cream sandwiches. To keep them soft, just be sure to store them in an airtight container.
Don't use real butter in this cookie batter! I am all about using real butter in cookies, but for this recipe I used solid butter-flavored solid vegetable shortening. I wanted the cookies to stay soft, even once they have been frozen, It is sort of essential for the cookies to stay soft. You could use butter in place of the shortening, but the cookies will get hard and that makes the ice cream sandwiches difficult to eat once frozen. I also subbed some of the granulated sugar for brown sugar in the recipe, again, to help keep the cookies soft. These cookies are BIG, so the tops won't crackle as much as regular snickerdoodle cookies, but trust me, they taste every bit as yummy as the ones with the crackled tops!
Eat now or freeze for later. Assemble the cookies and serve them right away, or wrap them tightly and pop into the freezer to serve later! Let them sit out at room temperature for a few minutes before serving if you are enjoying them assembled and frozen from the freezer.
Butter Pecan Snickerdoodle Ice Cream Sandwiches
Big, soft homemade snickerdoodle cookies are paired with Blue Bunny® Butter Pecan Ice Cream for a delicious ice cream sandwich treat!
- For the Snickerdoodle Cookies:
- 1 cup butter flavored solid vegetable shortening
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1/2 tsp. kosher salt
- 2 TBS granulated sugar
- 2 tsp. ground cinnamon
- To assemble the sandwiches:
- 8 - 9 scoops Blue Bunny® Butter Pecan Ice cream
- 1/2 cup roasted and salted chopped pecans
- Make the cookies. (This can be done a day or two ahead)
- Preheat oven to 375 degrees F. Line cookie sheets with parchment or use silicon mats as liners.
- In large bowl, with electric mixer, cream together shortening, brown sugar and 1/2 cup granulated sugar until fluffy. Add eggs, one at a time, beating after each addition. Add in the vanilla extract and combine well.
- In small bowl, whisk together the flour, baking soda, cream of tartar, and salt. Slowly add flour mixture to the shortening mixture and beat until the dough comes together.
- In small bowl, combine the 2 TBS granulated sugar and the cinnamon.
- Portion out dough by 2-3 TBS size. Roll into ball and then roll in sugar/cinnamon mixture. Place on prepared baking sheet about 2" apart and press down to flatten. (I was able to fit about 6 cookies on one cookie sheet.)
- Bake for 7 - 8 minutes. Do not over bake and do not wait for the cookies to become browned. You want them under baked just a little. Allow them to sit on cookie sheet for several minutes before removing them to wire rack to cool completely.
- Once cooled, you can assemble the ice cream sandwiches by scooping one large scoop of ice cream onto the bottom of one cookie. Top with another cookie (bottom side down) and press down to allow a bit of the ice cream to ooze out the side. Roll in pecans. Enjoy immediately, or wrap tightly in plastic or waxed paper and freeze until ready to eat.
Yield: 8 -9 servings
Prep Time: 00 hrs. 30 mins.
Total time: 46 mins.
Tags: cookies. ice cream, dessert, butter pecan, cbias, cinnamon, snickerdoodles
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