Give the store-bought ice cream sandwiches the flick and discover the pleasure of concocting your own combo of flavours. Use these snickerdoodles with this quick raspberry ice-cream for a summery dessert no one can resist. 


1 cup Butter (softened)
1 1/2 cups Sugar
2 large Eggs
2 teaspoons Vanilla Extract
2 3/4 cup Flour
1 1/2 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

3 tbs ground cinnamon + a sprinkle of sugar combined


1. Cream butter and sugar in large mixing bowl until light and fluffy (about 5mins). Add the eggs and vanilla and cream for a further 1-2 minutes.
2. Sift in flour, cream of tartar, baking soda and salt and mix until combined.
4. Refrigerate wrapped dough for 20-30min until chilled.
5. Roll into small balls, coat in cinnamon and place on baking tray.
6. Bake for 8 to 10 minutes at 180C. Leave to cool on baking sheet before removing.
Leave ice cream at room temp for 20 min to soften before assembling!
Serve immediately!

Snickerdoodle (and ice cream sandwich)

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