Everyone in my family is in love with my Strawberry Snickerdoodles, probably because we’re all big strawberry fans and just can’t seem to get enough of those berries during the summer! The cookies use freeze dried berries for their color – which means that pink is all natural! – and their strawberry flavor. After going though a few batches of plain cookies, I decided that they would be a great choice for a batch of ice cream sandwiches. The cookies are slightly crisp on the outside and chewy in the center, making them sturdy enough to hold up to the ice cream without being so hard that you can’t bite down into a sandwich.
The cookies have a butter, strawberry and vanilla flavor to them. Instead of opting for strawberrry ice cream (which is also an excellent choice), I opted for vanilla to get a strawberries n’ creme effect. The chilly ice cream will firm up your cookies, so be sure not to over bake them, but I found that when the ice cream was soft enough to bite through, so were the cookies. They just might be the perfect hot-weather snack food.
Although vanilla ice cream is my favorite filling and strawberry is also a good choice, don’t limit yourself to those two ice cream flavors if you feel like being creative. Chocolate ice cream goes well with strawberries, as does caramel and dulce de leche. You’re only limited by your imagination and the ice cream flavors that are stocked at your local grocery store!
Strawberry Snickerdoodle Ice Cream Sandwiches
24 homemade Strawberry Snickerdoodles (1/2 batch)
approx 3 cups of vanilla ice cream, slightly softened
Pair up cookies of equal size. Spread about 1/3 cup of ice cream between cookie pairs, sandwiching them firmly together. Wrap individually in plastic wrap and refrigerate for at least 1 hour, until firm, before serving.
Cookies can be stored in the freezer for at least 6 weeks.
Makes 1 dozen sandwiches.