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Snickerdoodle Ice Cream Sandwiches are two crunchy snickerdoodle cookies with a scoop of your favorite ice cream in the middle. I rolled the edge of these in cinnamon bits.

Key Takeaways:

Prep is everything: Dice and peel apples, pre-mix dry ingredients, and prep your loaf pan with spray and parchment before starting the batter.
Layer strategically: Only mix the sugar and spices into the apples after half the cake batter is in the pan to prevent sogginess.
Use the right pan: A 13×4-inch Pullman loaf pan (without the lid!) or a 9×9-inch square pan both work—just adjust baking awareness.
Room temp ingredients only: Ensure all components are at room temperature for the smoothest, most even batter.
Scrape like a pro: Scrape the bowl thoroughly between every addition of ingredients—sides and bottom included.
Finish strong with glaze: Drizzle a boiled apple cider glaze over the cooled cake using a parchment cone or a DIY plastic bag piping tip.

Overview

Get ready to fall in love with this simple yet irresistible treat: Snickerdoodle Ice Cream Sandwiches! Crunchy, cinnamon-coated snickerdoodle cookies are paired with a scoop of your favorite ice cream to create a nostalgic and satisfying dessert. For an extra fun twist, the sandwich edges can be rolled in cinnamon bits, sprinkles, chocolate chips, or jimmies — perfect for kids and adults alike.

This easy-to-make recipe starts with classic snickerdoodle cookies made from a sugar and shortening base, ensuring the cookies stay crispy enough to hold the creamy ice cream filling without crumbling. Whether you stick with traditional vanilla ice cream or mix it up with chocolate, butter brickle, or strawberry, these sandwiches are a guaranteed crowd-pleaser.

Farmer Fred himself has given his enthusiastic seal of approval to this combination — proving that sometimes the best desserts are the simplest ones. Don’t forget to let the cookies cool completely before assembling, and have fun customizing the coatings for every occasion!

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Two of Farmer Fred’s favorite dessert foods are snickerdoodle cookies and ice cream. I made a batch of snickerdoodles the other day and had some vanilla ice cream that I wanted to finish up before it turned “gummy” in the freezer. I put a scoop of the ice cream between two of the cookies and oh my this combination is sooo good. This recipe is Farmer Fred Tested and approved. lol.

Before we can make these amazing snickerdoodle ice cream sandwiches we have to make the snickerdoodle cookies. Snickerdoodle cookies are sugar cookies (that use shortening instead of butter). They are rolled in cinnamon and baked until they are crispy. You want to make sure you bake them long enough to get crispy or else they will fall apart when you are trying to make them into the sandwiches. The shortening is the “secret” ingredient to help the cookies be crispy.

Make the Cookies:

These cookies are simple and easy to make.

Cream together the shortening and sugar in a stand mixer or with a hand mixer.
Add the eggs and vanilla and mix in.
Combine the dry ingredients, flour, salt, baking soda, baking powder, and cream of tarter.
Add the dry mixture to the sugar and shortening mixture. Mix in.
Roll the cookies into 1 inch balls and roll the balls in a cinnamon-sugar mixture.
Bake until crispy and a golden brown color. (about 12-15 minutes) at 350 degrees.

Assemble the Snickerdoodle Ice Cream Sandwiches.

Please make sure the cookies have cooled completely before adding the ice cream to them. Farmer Fred, likes his without anything on the edges. However, it’s fun to mix it up by using different ice cream in the middle. In addition to vanilla, other flavors of ice cream might include chocolate, peanut butter swirl, butter brickle, or strawberry. Coat the edges with cinnamon chips, jimmies, sprinkles, either white or dark chocolate chips. If you are making them for the kids, sprinkles are always a favorite.

For some more “chilly treats” try my Homemade Mint Chip Ice cream, or Berries and Ice cream Pie.

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FAQ:

Q: Can I use canned apple pie filling instead of fresh apples?
A: You can, but fresh apples provide better texture and control over sweetness and moisture.

Q: What if I don’t have a Pullman loaf pan?
A: A 9×9-inch cake pan works as an alternative. Just keep an eye on the bake time and test for doneness.

Q: Why do I need to wait to mix sugar into the apples?
A: Adding sugar too early draws out moisture, making the filling overly wet and the cake soggy.

Q: Can I make this ahead of time?
A: Absolutely! Store it at room temperature in an airtight container for up to 2 days or freeze (unglazed) for up to 2 months.

Q: How do I know when it’s done baking?
A: The cake should bake for 65–75 minutes. Insert a toothpick or skewer into the center—if it comes out clean, it’s ready.

Q: Can I skip the glaze?
A: Sure, but the boiled apple cider glaze adds a rich, tangy-sweet finish that takes it over the top.

5 from 2 votes