SALTED CARAMEL SNICKERDOODLE ICE CREAM SANDWICHES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 6 ice cream sandwiches
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt and set aside. In a small bowl, combine the cinnamon and 2 tablespoons of the granulated sugar. Set aside.
- In a large mixing bowl with an electric mixer at medium speed, beat together the butter, brown sugar and remaining 2 tablespoons granulated sugar until light and fluffy, about 3 minutes. Use a spatula to scrape down the sides of the bowl. Beat in the vanilla and egg until just combined, about 1 minute. Scrape down the sides of the bowl again, reduce the speed to low and gradually add the flour mixture, mixing just until incorporated, about 1 minute. The dough will hold together and be loose and sticky.
- Divide the dough into 12 equal portions, about 1 heaping tablespoon each. Using your hands, roll each portion into a ball about the size of a golf ball. Roll the dough balls in the cinnamon-sugar mixture and place on the prepared baking sheets, spacing them 2 inches apart.
- Bake until the cookies are set and the edges are slightly golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer the cookies to wire racks to cool completely, about 30 minutes.
- Meanwhile, divide the softened ice cream between 2 pint-size paper soup-to-go containers (which should be about the same diameter as the cookies), then freeze.
- When ready to assemble the ice cream sandwiches, place the pecans on a small, flat dish. Using a serrated knife, cut 1-inch rounds of ice cream--straight through the containers--to make big beautiful circles of ice cream to fill the sandwiches. Add an ice cream round to the bottom of one of the cookies and then cover with a right-side up cookie, pressing down to form a sandwich. Repeat with the remaining cookies and ice cream rounds. Roll the sandwiches on end in the pecans, using your hands if necessary to help the nuts adhere to the exposed ice cream edge. Serve immediately or freeze, covered, for up to 3 days.
SNICKERDOODLE ICE CREAM (FOR ICE CREAM MAKER)
I don't have an ice cream maker yet, but when I finally get one, this is a recipe I definitely want to try out. This is a 1-quart recipe, but it can be doubled for a 2-quart ice cream maker. Adapted from the Land O'Lakes website. Prep time may vary depending on the ice cream maker.
Provided by Muffin Goddess
Categories Frozen Desserts
Time 1h10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
- Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 367.7, Fat 27.2, SaturatedFat 17, Cholesterol 98.3, Sodium 45.3, Carbohydrate 29.8, Fiber 0.1, Sugar 26.1, Protein 2.6
CARAMEL SNICKERDOODLE BARS
What did I do when I couldn't decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. -Niki Plourde, Gardner, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan., In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack., Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour., Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
More about "homemade caramel snickerdoodle ice cream without a machine recipes"
HOW TO NO-CHURN SALTED CARAMEL ICE CREAM WITHOUT A …
From epicurious.com
Author Anna StockwellEstimated Reading Time 2 mins
HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A MACHINE) …
From pinterest.com
HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A MACHINE) …
From pinterest.com
HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A MACHINE) …
From pinterest.com
HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A MACHINE) …
From pinterest.com
CARAMEL SNICKERDOODLE COOKIES - CAKEWHIZ
From cakewhiz.com
SNICKERDOODLE ICE CREAM - RECIPE GIRL
From recipegirl.com
BEST HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM WITHOUT A …
From alicerecipes.com
SNICKERDOODLE ICE CREAM | CHEW OUT LOUD
From chewoutloud.com
EASY CARAMEL FILLED SNICKERDOODLE RECIPE | LEMONS + ZEST
From lemonsandzest.com
SNICKERDOODLE ICE CREAM - NO CHURN ICE CREAM RECIPE
From dessertsonadime.com
HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT …
From myrecipemagic.com
HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A MACHINE)
From copymethat.com
SOFT CARAMEL SNICKERDOODLES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SNICKERDOODLE ICE CREAM - OUR BEST BITES
From ourbestbites.com
CARAMEL CREAMS® FILLED SNICKERDOODLES - SWEET RECIPEAS
From sweetrecipeas.com
HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A MACHINE) …
From pinterest.com
HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A MACHINE)
From copymethat.com
HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A …
From keeprecipes.com
You'll also love