Food trucks seem to be the biggest rage in Seattle these days. Down in South Lake Union, where the new Amazon campus is located, the food trucks have decided to set up camp. My husband has been working in that area for almost 16 years – long before the Amazon Campus moved, and he has watched this neighborhood develop into a food lover’s paradise. At some point, when I actually have time to take a long lunch someday, I am going to meet him down there and we are going to take a tour of the food trucks. Supposedly they even have small bites, so you can really sample your way through.
As I mentioned in this post last year, I always had a vision of an ice-cream sandwich shop, where you sell different types of cookies and different types of ice-cream, and it is up to you to choose. Last summer we actually found a place in New York City that did just that…and I swear the word is spreading. I heard that they now have an ice-cream truck in South Lake Union with the same idea. I missed my calling…
So what is so great about these ice-cream sandwiches? Well, they were made with the most delicious Martha Stewart Snickerdoodle cookies – which go with just about any ice-cream you can find. We chose Cinnamon Ice-Cream, but seriously – what doesn’t go well with a Snickerdoodle cookie? Since my idea for the make-your-own ice-cream sandwich store is foiled, I might as well let you in on my other secret. This is the best make-ahead summer dessert you can find. I usually make a big batch, and individually wrap each one. I stick them in the freezer, and I am set – they are there when you need them. Sometimes I make my own ice-cream, and sometimes I am short on time (or forget to put the ice-cream insert into the freezer) so I go with Dreyer’s Slow Churned – YUM!!! So – this summer, why not open your own ice-cream shop? Or if that is too much trouble, just make a batch of these. Your friends will come over, and it will be just like you have your own ice-cream shop. Or you can drive around and hand them out to all your friends…a food truck is born!
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp coarse salt
- 1 cups (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 2 tbsp sugar
- 2 tsp ground cinnamon
- Dreyers Ice-Cream, softened
Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 24 (1 1/2-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks.
Match up similar sized cookies – take a scoop of ice-cream, and place it on one half. Place the other cookie on top, and slowly press together. Individually wrap in plastic or foil and stick in the freezer until ready to eat.
Makes about one dozen.
For a printer-friendly version of this recipe, please click here: Snickerdoodle Ice-Cream Sandwich